Served on the terrace of the Robinson Restaurant, located on the shores of the picturesque lake in the City League, the menu of premium wagyu took our partners on a real taste journey. Several fusion dishes were created by our technical chef Ferenc Briák, and a dessert, unique in every element, was the final dish.
The Westholme Wagyu farm, based in North Australia, farms 6.5 million hectares according to the principles of the natural ecosystem of the terroir. Their team of natural experts are stewards of the land, using field research, precision grazing management and satellite technology to manage our dynamically changing environment. With this approach, they have built a thriving ecosystem that integrates crop production and cattle ranching. Their free-range cattle graze for five to six years before their meat reaches the perfect marbling for the finest steaks. In addition to our company, their products are only available in France in Europe, so Matusz-Vad is honoured to welcome them as a supplier partner.
What makes it special?
The key to the speciality of Westholme cattle is the Mitchell Grass, a grass that grows exclusively in Australia and is consumed by the animals for most of their lives.The area was formerly known as an inland landscape, but now has dried out, so Mitchell Grass and its various varieties such as Curley Mitchell Grass, Mitchell Barley, and Mitchell Bullgrass dominate the area. In addition, 11 other varieties of Mitchell grass and Flinders grass are also found in this extensive area. The cattle spend the last 330 days of their lives in fattening paddocks where they are fed a selection of feeds grown exclusively on the farm, including cottonseed, sorghum flakes, oats and various wheat crops. This conscious feeding, free-range production and attention to animal welfare gives their meat the marbled and distinctive flavour that sets their products apart in the market.
Fabulous surroundings, professional service
The Robinson Restaurant provided the back kitchen for the 5-course menu. The dishes were prepared by our two technical chefs, Ferenc Briák and Ferenc Székely, and our two regional representatives, Róbert Simó and Balázs Papp. One of the main aspects of the event was to show our partners, how versatile they can be these meats, so not only those working in the steak house, but the Mediterranean, Asia and restaurants with international cuisine will also have exciting surprises in store.
From Japan to South America
In this spirit, several fusion dishes were served. The starter was a tartare with both French and Japanese notes, which wagyu flank-made of. To make it, the beef was fried, the fat was lathered with butter, then a truffle with breadcrumbs, or with garlic, mixed with soy and brown sugar, and served on a classic baguette with fresh marinated vegetables.
The second starter was based on an Australian beef soup with marrow, beef bones and suet. This was later filtered and taken to a new level with the addition of ramen soup. So they added 24-hour cured soy eggs, pak choy, wakame and traditional ramen noodles.
The first course is a combination of Italian and Balkan cuisine rib eye summer made, baked gorgonzola sauce, Anna with potatoes, celeriac with espuma and freshly polished salad. In contrast, the second main course took us to South America. The Westholme is of impeccable quality sirloin steak-The two orange azuki beans were laid on a bed of salad with freshly made chimichurri, and the unexpected twist of grated dark chocolate was a nice bridge to dessert.
A sweet ending for the Basques burnt cheesecake was presented, based on a product from Europastry. This was accompanied by a caramelized milk cream, a dragon fruit compote and a papaya and mango liqueur fruit broth. Also from our new partner Good epices fruity wine mixture crowned.
„Sometimes the rules need to be rewritten”
The evening was made memorable by huge applause and empty plates. „While I know there were some surprising flavour pairings, I wanted to showcase myself as well as Westholme wagyu,” says Ferenc Briák of the dishes. „Sometimes the rules have to be rewritten. Not only to stand out from the competition, but also to offer others inspiration with the company's products. We have received very good feedback, with several people saying that they could imagine certain dishes on their menu one by one.”
(For providing the venue and serving the food, we would like to thank once again the Restaurant Robinson professional team. And for the beautiful, hand-painted ceramic plates. Fulker Ltd.-to)
