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The beef world has big news. For the first time in history, Wagyu beef has passed the taste test of science. This is made possible due to the partnership between The University of Queensland and the Australian Agricultural Company (AACo) as they have developed a Flavour Wheel for Australia’s Wagyu, and it means that well-known Wagyu brands namely @westholme, can now use it to provide product descriptors, and differentiate cuts and marbling grades. In other words, it is a system similar to what the wine, seafood, coffee, beer and cocoa industries have been using to describe flavour and sensory properties for years.

To celebrate this milestone, @culinacomodempsey is launching a month-long Tri Wagyu campaign starting tomorrow. Thus, from 1st to 30th September 2021, the menu features three NEW dishes by Executive Chef @timmydare and Chef @chutipol_joke that highlight the unique characteristics of various @westholme Wagyu’s cuts.

Shown above is the Pot-Au-Feu de Westholme ($38+) - Designed to be shared, this comforting dish showcases the richness of the oxtail, short rib and tri-tip to the best effect. As these cuts are packed with richness, they lend themselves perfectly to the hearty French classic. Braised in the fragrant stock till fork-tender, the meats are also joined by brussel sprouts, carrots, potatoes to become a very well-balanced one-dish meal. A bowl of appetising persillade (a seasoning mixture of parsley, garlic, herbs, oil, and vinegar) is served on the side to provide a burst of acidic lift if desired.