We are pleased to announce the winning Sausage Recipe from Gigi Wong, her Thai inspired creation sounds so delicious that we will be making it during the next class on September 16th
Gigi wins a pair of tickets for the Sausage Class worth HK$1300 and the chance to make her own creation. Here she is on her last trip to Thailand and below is her recipe that we will be trying out.
We still have a few tickets left for the september 16th class, book your place HERE
Thai Style Pork Sausage Recipe
Minced Pork & Fat
Red & Green Chili
This is our premium range of beef from Australia, the Black Angus cattle is Grain finished for 250+ days which gives the beef its amazing marbling. Many top chefs swear by Black Onyx and it is listed on top tables around the world. This Marble score 3-4 Black Angus beef is an amazing steak, The Butchers Club take it a step further and dry age it to make it even better, we think the best in Hong Kong!
Learn how to cook a medium rare, dry aged on the bone ribeye in a pan with fresh Thyme, Butter and Garlic. This steak is perfect to share with a loved one and is a great introduction to dry aged beef.