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OUR BUSH COOKS
I've known Chris for a long time and to say he is passionate about food is an understatement, but when he claimed he was going to cook me a steak that was better than the $115 dry aged rump cap I ate at Rockpool, I have to admit that I had my doubts. Hours later we sat down to his reverse seared, smoked tomahawk steak, which did indeed look and smell incredible.
Now Chris and I have always been brutally honest with one another, which is something I've always valued, so I was ready to bring him to tears with my unrestrained critique. Turns out I was the one shedding tears of joy as my mind was blown by his perfectly cooked tomahawk; rich and complex in flavour, and so succulent the meat felt like it was melting in my mouth.
How did he pack that much flavour into such a perfectly textured steak? My fond memories of the dry aged rump cap from Rockpool lay in ruins, and to think that the $115 didn't even warrant the inclusion of a salad. Suffice to say, Chris is clearly cheating by employing black magic to enhance his culinary creations. Alternatively, he might just be one of the best cooks I've come across. And that I say in all honesty.
Thank you Chris, your food is world class and I would be doing everyone a disservice if I didn't recommend what you do. Keep up the great work. I can't wait to see what you come up with next.
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