The chef-owner of Firedoor in Sydney will show viewers how to cook four dishes featuring Westholme Wagyu: boneless rump cap, ribeye, Lion’s Mane mushroom and a grilled cos and fennel salad, while sharing plenty of essential barbecue tips along the way.
0:00 Ingredients
2:32 Preparing the rump cap
5:50 Preparing the rib-eye steak
6:06 Tips on getting the fire ready for grilling
6:48 Grilling the rump cap
13:39 Preparing and cooking the vegetables
20:40 Preparing and cooking the Lion’s Mane mushroom
