The Meat Mate

Debut author and Bondi chef Phil Strasser says execution is everything when it comes to cooking red meat well. This commitment to perfect execution is the heart of his latest book, The Meat Mate: Cooking Red Meat to Perfection. Regardless of the type of red meat, or whether you’re roasting or braising it, The Meat Mate lifts the lid on chefs’ secrets – how do they get that chargrill crisscross on beef steaks? How do they make goat meat fall off the bone? The Meat Mate is a culmination of Strasser’s commitment to his craft as a chef and his experiences as an educator and adventurer with food. Strasser’s recipes are simply delicious, which makes it a must have for any serious carnivorous kitchen! Make sure you check out his cracked pepper berry and wattle seed crusted veal tenderloins, and his Aussie braised goat in red wine. Yum. This book is a bound to become an Aussie meat-eaters classic!