COULD flavour-enhanced dry-aged beef be the next big trend in the hotel and restaurant food service sector?
An interesting trial is unfolding in Brisbane this month as one of the beef capital’s best-known steak dining restaurants explores a new preparation technique, designed to infuse the smokey, complex flavour of whiskey into dry-aged striploins being readied for service through the restaurant.
The historic Regatta Hotel Boatshed* on the Brisbane River has no less than 18 different steaks featured on its carnivore-friendly menu. About 30 percent of the steak dining options are…
