Sunday, June 15, 2014

Meltique Beef: Another good reason to Celebrate Fathers Day

Australia, a country which is quite famous for their quality cattle is bringing into the Philippines one of the best beef product – Meltique Beef.

For those who are not aware, Meltique cattles are grass-fed, Australian livestock roam freely in green pastures in wide acres of land. Because of this type of cattle raising, Meltique Beef tends to have less fatty marbling and relatively low in cholesterol. And unlike grain-fed ones, Meltique beef contains minerals that combat cancer which is Omega 3.

Last week, I had the rare opportunity to be invited in food tasting event that features Meltique beef. It was held at Stella Wood Fire Bistro in Bonifacio Global City, Taguig. The event was graced by the people of Meat and Livestock Australia – MLA, the very company that brought in meltique beef products into the country. Along with other members of the media and food industry, we were very fortunate to be served some of the best mouth-watering beef dishes.

The chef of the house served us three special beef dishes. The first one is the Alder Chip Smoked Australian Beef Tartar with Burnt leeks and shaved Picorino. This dish is actually raw maybe a little off to eat. For me it was a discovery, because I get to appreciate good quality beef in its purest form. And even though its raw, the meat is so tender and it’s very easy to chew, plus you get to appreciate it better with its smoky flavor.

Since I like salads, this one is really a treat. Grilled Australian Striploin with Bokidnon Organic Greens Quinoa, and Pickled Watermelon Radish with Honey Lime Vinaigrette. The striploin is actually the tenderloin part of Meltique beef, very tender and flavorful. The Greens were also very fresh and the mixture of Vinaigrette jives well with the whole concoction.

The main course is the Herb Crusted Wood-fired Australian Cube Roll with Roasted Bone Marrow Potato Puree and Heirloom Vegetables. This is a Rib-eye dish, approximately 200 grams one inch thick medallion beef cube roll.

Of course, a fine dining will not be complete without desserts. The serving is a platter of three different kinds of desserts; French Vanilla Bean Cream Brulee, Lemonlime Sorbet and Spiced Chocolates. I like the presentation of the Cream Brulee, because it was creatively placed in an egg shell. The Spiced Chocolates were really spicy with sprinkle of chili. But that’s okay because I like chili.

For those who wish to celebrate father’s day with a taste of Meltique dishes, you can drop by Stella Wood-fired Bistro at BGC. If you wish to have a personal take of this quality Australian beef at home, you can get them exclusively at S&R Supermarket.

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