We connect you with the top talents, celebrities, organsations and businesses in the world.
Happy reading!
Happy reading!
BURGER MAKING MASTERCLASS
website
South Wharf Restaurants and Meat Market South Wharf Restaurant Bar presented #BurgerMasterclass with James Wilkinson who is THE HAT CHEF on Saturday July 1. Our VIP media crew was lucky enough to cover this event and share the press release with our readers.
website
South Wharf Restaurants and Meat Market South Wharf Restaurant Bar presented #BurgerMasterclass with James Wilkinson who is THE HAT CHEF on Saturday July 1. Our VIP media crew was lucky enough to cover this event and share the press release with our readers.
event review by Nadia Pleshkova (text) and Fabrizio Evans (film and editing)
COOKING CLASS: BURGER MASTER CLASS WITH JAMES WILKINSON. THE HAT CHEF NEW
review by Nadia Pleshkova
Do you cook from scratch when inviting friends over for dinner or does it depend on time, number of guests and your personal passion for cooking?
To boost up your interest and knowledge in cooking, we recommend you to join the Burger Master Class with a hat chef James Wilkinson at Meat Market restaurant/bar in South Wharf. Firstly, you'll get a clear idea how to make a proper burger. Secondly, you will get a number of useful hints and tips in cooking that are only known to professional cooks and chefs. For example: *Avoid squashing and squeezing your burger patty against the grill. Squash it after making its shape. *Buy whole peppercorns only and toast them before grinding.
In a highly interactive Master Class with James, he reinforces a few times: support you local butchers, who sell clean of pesticides and hormones meat. So how do you get your burger perfectly juicy and flavourful?
To begin with, get the beef chucks and mix 80% of it with 20% of good pork fat. By making your own burgers, you are in full control of seasoning them to your taste. Then, add salt and pepper (black, white or none - it's up to you) before grinding the meat. Form your patties from minced meat. Ok, you don't own the meat processor any more, ask your butcher to do it for you. That is all that's required for a good traditional burger patty.
When you deal with high-quality meat, there is no need for any other seasonings but salt & pepper. Lastly, and this is the chef's trick, rub your patties in oil before arranging them on a grill. Once the burgers are cooked, it's time to accessorise them in your traditional toppings like ketchup (buy a good brand) and mustard as well as the condiments of marinated onion or cucumber (see recipes below), lettuce and cheese. And vu-ala!
Don't forget your favourite beer or a glass of red wine.
There are two masterclasses per month run for the next three months at the Meat Market Restaurant followed by Terrain Master Classes LINK TO BOOK
recipes:
review by Nadia Pleshkova
Do you cook from scratch when inviting friends over for dinner or does it depend on time, number of guests and your personal passion for cooking?
To boost up your interest and knowledge in cooking, we recommend you to join the Burger Master Class with a hat chef James Wilkinson at Meat Market restaurant/bar in South Wharf. Firstly, you'll get a clear idea how to make a proper burger. Secondly, you will get a number of useful hints and tips in cooking that are only known to professional cooks and chefs. For example: *Avoid squashing and squeezing your burger patty against the grill. Squash it after making its shape. *Buy whole peppercorns only and toast them before grinding.
In a highly interactive Master Class with James, he reinforces a few times: support you local butchers, who sell clean of pesticides and hormones meat. So how do you get your burger perfectly juicy and flavourful?
To begin with, get the beef chucks and mix 80% of it with 20% of good pork fat. By making your own burgers, you are in full control of seasoning them to your taste. Then, add salt and pepper (black, white or none - it's up to you) before grinding the meat. Form your patties from minced meat. Ok, you don't own the meat processor any more, ask your butcher to do it for you. That is all that's required for a good traditional burger patty.
When you deal with high-quality meat, there is no need for any other seasonings but salt & pepper. Lastly, and this is the chef's trick, rub your patties in oil before arranging them on a grill. Once the burgers are cooked, it's time to accessorise them in your traditional toppings like ketchup (buy a good brand) and mustard as well as the condiments of marinated onion or cucumber (see recipes below), lettuce and cheese. And vu-ala!
Don't forget your favourite beer or a glass of red wine.
There are two masterclasses per month run for the next three months at the Meat Market Restaurant followed by Terrain Master Classes LINK TO BOOK
recipes:
filming and editing by Fabrizio Evans at Group 42
filming and editing: Fabrizio Evans at Group 42
review and recipes: Nadia Pleshkova
rush in as the tickets to the next class sell out like hot cakes (or should I say: yummy burgers): https://tickets.myguestlist.com.au/…/burg…/evs5919429c38897/
Bohemian Rhapsody Club and Online Magazine expresses its special thanks to the chef James, to the organisers of the classes, to the marketing and publicity team and personally to communication and brand manager #ReneeKohncke at #HospitalityOne for the opportunity to cover these very spacial classes as well as to Fab and Nadia for fabulous and yummy video and review!
review and recipes: Nadia Pleshkova
rush in as the tickets to the next class sell out like hot cakes (or should I say: yummy burgers): https://tickets.myguestlist.com.au/…/burg…/evs5919429c38897/
Bohemian Rhapsody Club and Online Magazine expresses its special thanks to the chef James, to the organisers of the classes, to the marketing and publicity team and personally to communication and brand manager #ReneeKohncke at #HospitalityOne for the opportunity to cover these very spacial classes as well as to Fab and Nadia for fabulous and yummy video and review!
Unique visitors:
|
|
|