BLACKMORE WAGYU SIRLOIN WITH POMMES ANNA AND ASPARAGUS

David Blackmore's purebred wagyu has been hailed as the best outside Japan. You'll find Blackmore wagyu on the menu at Neil Perry's Rockpool Bar & Grill. It has also been praised by Thomas Keller of the Napa's French Laundry and Kyle Connaughton of The Fat Duck. A lot of what's labelled wagyu in butcheries in Australia is a cross - often with Black Angus. It's often very good, but this is in a different league. For starters, the marbling in this Blackmore meat is much more pronounced. The additional fat that's distributed through the meat gives the uncooked flesh a distinctive pale pink colour. Once cooked, the meat is unbelievably succulent and tender. But it's the flavour that stands out - too good to mask with condiments other than simple Murray River salt and pepper.

BLACKMORE WAGYU SIRLOIN WITH POMMES ANNA AND ASPARAGUS