Email us your crazy ideas for a sausage flavour that you think could change the world. The most creative flavour will receive two free tickets to attend the class on September 16th. To give you and example, I have been developing a Spicy Tandori Chicken Sausage that will soon be available on the online store, my kids came up with Pork, Cheddar Cheese and Marmite.
Do give some thought to the cost of the ingredients and how realistic it would be to mass produce. Email me your ideas with the basic ingredients and I will announce the winners on September 6th.
Email me on firstname.lastname@example.org
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.