DRY-AGED STEAKS AND STORIES

An Evening with Matt Moran and Anthony Puharich

Wednesday 2 April

Looking to up your grill skills? Want to find out more about what goes into that perfect cut of beef? Ever wondered about the magic behind dry-ageing? Now’s your chance to have all your questions answered with two of Australia’s finest authorities on all things meat.

Join Matt Moran and Anthony Puharich of Vic’s Meats for a masterclass in all things meat and dry-ageing from provenance to cut to cooking on Wednesday 2 April. Get expert insider tips on the dry-ageing process, different cuts, provenance and cooking.

Plus, we'll be pouring some very special reserve magnums and curated wines for a truly delicious experience. 

Guests will enjoy four courses showcasing the best of dry-aged meats for $175pp, plus a Boulevardier on arrival.