A big week in beef

I have had a big week in beef. Starting with a new company rearing and processing their own beef in Tallarook.

A beautiful part of the world, the cattle are lovingly raised on the lush flats of the Goulburn River. Two enterprising young farmers, Ingrid and Scott, wanted my opinion of their fledgling operation and I must say the meat looks beautiful.

Sold in boxes to order and stocked at the local IGA, I’m sure they will be successful. The main selling point of their beef is its traceability and provenance, which is becoming more important to restaurants and consumers alike.

My next meat adventure was at the famous La Luna in Carlton. I suggested a catch up to a friend who lives nearby, and what better place to share a meal than the wonderful steak eatery.

Adrian Richardson has owned and cooked at the legendary venue since its inception nearly 20 years ago.

We all ordered steak – when in Rome – and were not disappointed. From the gargantuan rib eye to the exquisite eye fillet, the meat was cooked perfectly and served with a simple béarnaise and green beans. We had freshly shucked oysters to start and crème brulèe to finish.

I love restaurants that serve classic bistro food. There is no need to change dishes which have stood the test of time and fashion.

La Luna is a perfect example and everything on the menu comes as you would expect. Oysters opened when ordered, an in-house butcher who oversees all the meat and creates the most beautiful smallgoods.

French and Australian cheese and a small selection of classic desserts you would expect. Crème brulèe, chocolate pudding, rhubarb and apple crumble and tiramisu (it is, after all, located in Carlton). There is also fresh fish of the day and homemade pasta dishes. As the promotional material says, “Adrian inherited a passion for cooking from his grandfather and has a simple philosophy with his food, which he calls ‘modern Mediterranean’ – he believes in using the freshest ingredients and keeping it simple”.

Now, every chef I have heard interviewed claims to use the freshest ingredients; but the test is in the tasting and there is no doubt Richardson passes with flying colours. It was a mantra I tried to follow when catering or supplying fresh meat and fish in Torquay.

If you buy a beautiful piece of meat, don’t mess with it. Simply season with salt and pepper and cook to your liking on a grill. I have provided the following menu for Café de Paris butter previously, but thought it’s good enough to repeat. I make a log of this and store in the freezer. Sliced and melted over steak (or fish), its simplicity and taste is sublime.