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Aussies reveal the ‘Secrets of Barbecuing’

A sexy plate of beefy goodness

Cooking the best Aussie BBQ in Manila with Stockyard Beef

If there’s anyone who’s considered an authority on barbecues, it’s the Australians.

Last Nov. 5th, we had the privilege of joining Aussie guest chef Pete Van Es from 2Pots Chefs at New World Manila Bay Hotel (NWMBH) for some culinary fun by the pool and learned the “Secrets of Barbecuing.”

New World Manila Bay Hotel general manager Mark Heywood (left) and executive chef James Williams with guest chef Pete Van Es (middle)

New World Manila Bay Hotel general manager Mark Heywood (left) and executive chef James Williams with guest chef Pete Van Es (middle)

NWMBH’s general manager Mark Heywood and executive chef James Williams (who is also from Australia) also joined us for our master class in barbecuing.

Of course, no barbecue would be complete without meat! And we got to cook with Australia’s best cuts courtesy of Stockyard Beef.

The cooking class was an immersive experience. While the participants were encouraged to prepare everything by themselves, each group had a chef guide. Ours was Chef Dennis from NWMBH’s premier signature restaurant, The Fireplace.

The class prepared and barbecued three different cuts of beef: the rump, the tomahawk steak, and short ribs. The rump was marinated with herbs and aromatics, seared inside an authentic tandoori oven, and finished over a grill with a low fire.

Grilling gigantic tomahawk steaks to perfection

Grilling gigantic tomahawk steaks to perfection

The short ribs were treated to a Korean-style BBQ marinade — sweet and rich with a bit of kick — and grilled over a medium fire. The star of the show, the gigantic tomahawk steak, was cooked in a covered grill for a few minutes then finished off with the lid opened.

The results of our hard work were glorious (and of course, mouthwateringly delicious. The tomahawk steak was perfect on its own (although a dab of Pommery definitely didn’t hurt), the Korean-style short ribs were sweet and spicy and absolutely morish, and the rump went deliciously well with the Gremolata we also made.

perfectly-creamy-bernaise-sauce

Perfectly creamy bernaise sauce

All meats were beautifully seasoned, cooked to perfection, and yielded to our eager steak knives like butter.

Participants also learned how to make the perfect béarnaise sauce from scratch. We were told this sauce has broken a lot of culinary careers because if you fail to do it right, the sauce will break. We could say we learned from the best: All groups had smooth and creamy béarnaise!

It was a great way to spend Saturday and we learned a lot of new tricks just in time for the holiday season.

A sexy plate of beefy goodness

A sexy plate of beefy goodness

If you like what you saw and would love to experience the best beef from Australia, The Fireplace at New World Manila Bay Hotel offers premium steaks from Stockyard Beef every day of the week.

New World Manila Bay Hotel is located at 1588 M.H. Del Pilar corner Pedro Gil, Manila. For inquiries and reservations, call (02) 252 6888. For more information, visit www.newworldhotels.com/manilabay

 

By CHING DEE

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