The FAT Website est. 1999
John Kilroy’s Cha Cha Char is a dining institution in Brisbane’s Eagle St Pier location overlooking the Brisbane River. It has been serving some of the country’s best cuts of beef in this prime location for over fifteen years. Last night I had the good fortune to attend a wagyu tasting night. It’s not too dissimilar to a wine tasting night but instead of poring over the tasting notes of different vinos, you apply the same style of critiquing to beef.
John was an excellent host and was only too happy to share a few tales about the beef industry in Australia which seems stacked with colourful characters who operate in incredibly cavalier fashion. John’s expertise has seen him travel around the world sampling beef from all corners of the Earth and subsequently he is a real authority on the merits of what makes the best cuts.
This is a quick snapshot of what was served on an excellent night of food and drink.
A sample of the beef tasting notes used by the industry experts. I have no idea why there are so many strongly negative flavour descriptions – ‘rancid’, ‘putrid’, ‘kerosene’.
Steak tartare
Betel leaf, papaya, peanuts and kingfish
Wagyu tasting platter
Strawberry and almond financier with cheesecake mousse
