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Tag Archives: Neil Prentice Where's the Beef? Initially, I guess I didn’t really care; as long as it was a quality piece of beef, cooked in accordance to the cut and to my liking. I could easily give an opinion (informed or otherwise) on what I believe to be the best cut for a steak, whether dry aged is better than wet aged, marbling and how much, when to season your meat... Read full article farfromfamished.com |
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Making the great leap forward Chin Chin was a slow train coming (to borrow a line from one of the stalwarts of its nostalgia-soaked soundtrack) but it arrived with the power of a runaway locomotive. Simply pushing open the heavy glass door from Flinders Lane is a sensory experience... Read full article Larissa Dubecki |
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Menus of a Geisha Welcome to Geisha 2.0, the brainchild of the 30-year-old waiter, blogger and food enthusiast, Lee. Since its launch four months ago, Lee has been re-creating a modern take on the geisha concept, steering food-loving locals, tourists and corporate clientele through a whistle-stop tour of the best of Melbourne's... Read full article Sarina Lewis |
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The flavour of the land Neil Prentice's wagyu beef tastes of where it was raised. A herd of short, fat black cows grazes by a vineyard in the hills. The cattle are wagyu and the vines in the vineyard produce pinot noir grapes. This is Neil Prentice's partnets' farm at Moondarra, overlooking the Latrobe Valley... Read full article Richard Cornish |
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Wagyu & Wine Neil Prentice has a serious passion for wine... and food... and matching the two. Born in Warragul, Neil is the grandson of Gippsland dairy farmers. He works his parents’ property ‘Moondarra’, near Erica, running 60 wagyu cattle and the Moondarra vineyard... Read full article Milk Magazine |
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A trip to Libertine will appeal to your inner Francophile Libertine is fond of events. On Thursday 19th May, Libertine team up with Neil Prentice - certified wine and wagyu beef legend - for a delightful four course meal, matched carefully to Neil's Prentice, Moondarra and Holly's Garden wine labels.... Read full article Kelly Eng |
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Pagan A-Prentice Dinner The Pagan A-Prentice Dinner - Neil Prentice, wine and wagyu master will be holding a public dinner at Fix St James on 26th May and at Libertine in Melbourne on 19th May 2011.... Read full article Australian Gourmet Pages |
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EAT Sample wine and beef master Neil Prentice's much-applauded Moondarra wagyu when he hosts a special meal at Sydney's Fix St James. On Thursday, May 26, diners have the opportunity to acquait themselves with tipples from his Prentice, Moondarra and Holly's Garden labels as he talks... Read full article Australian Financial Review |
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The Pagan A-Prentice Wine and wagu master Neil Prentice will be hosting a feast at Libertine in North Melbourne, to showcase some of his finest wines and wagu. Neil will be serving wine from his Prentice, Moondarra and Holly's Garden labels, as well as highlighting his raison d'être, quality produce, good conversation and all things eating and drinking. Neil's dinner guests will not only be treated to the fine food and wine he will be serving, he will also talk to them about the pagan and biodynamic approaches he takes to making his wines. Guests are also common to comment on or critique his produce, all while testing the products themselves. To top it all off, Libertine Head Chef Andre De Laine, will be serving up a course of Neil’s much-applauded Moondarra Wagu, completing the Prentice portfolio. |
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Moondarra Tajima Beef Everything you like about wagyu - only grass-fed. Being grass-fed, Moondarra Tajima has more substance than most wagyu. The muscle is still shot with pale fat but is slightly gamy and has a minerality that reflects its grass-fed provenance... Read full article Richard Cornish |
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Slice of life Industry stalwart Neil Prentice keeps on making the good stuff. The man who brought us the mind-bendingly fun sushi bar The Bird Cage in the early 2000s has found another way to get us to eat the amazing good grass-fed wagyu cattle he farms in Gippsland... Read full article Richard Cornish |
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Steaking a Claim With his background in restaurant, you could say "beef and burgundy" has always been a familiar theme for Neil Prentice. Not only has he served the dish up to diners, but as a farmer he also produces the ingredients... Read full article Gail Thomas |
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Chewing the fat With its prized marbling of tasty fat, Wagyu beef has stampeded our local menus. But unscrupulous cooks are cashing in on the cachet with cheap substitutes. It was late 1999 and a small group of friends were sitting around St Kilda's funky new Japanese bar the Birdcage... Read full article Richard Cornish |
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Beef is the cure These beautifully handcrafted wagyu beef smallgoods deserve every morsel of praise we can lay upon them. Rich clean and complex, the range of salami, cacciatore "proscuitto" and bresaola is made by professional manufacturers using grass-fed wagyu cattle grown in Moondarra Read full article Richard Cornish |
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Glutton : Council House Forget degustation, the word on everyone's lips is 'locavore'. It means eating seasonal, locally produced food to benefit the environment... while a perfectly cooked slab of Gippsland-raised Moondarra wagyu ($32) banishes my doubts about wagyu steak once and for all. It all makes us proud to be Victorian. Read full article Jane Hutchinson |
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Love me tender In Victoria's Gippsland hills, Melbourne restaurateur Neil Prentice is striving to grow the ultimate pinot noir - and Australia's best beef... This property, about two hours' drive from Melbourne, is a kind of idealised hobby farm for wine enthusiast, foodie, Nipponophile and restaurateur Neil Prentice... Read full article John Lethlean |
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Snags of excellence You could call the new wagyu beef sausages a gourmet variety, though a better description might be a sausage with a pedigree. Wagyu, of course, is that exalted Japanese breed now being raised in Moondarra in Gippsland and appearing on some of Melbourne's best... Read full article Necia Wilden |
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Cattle Kings We've heard the stories about Kobe beef and Wagyu cattle, those mollycoddled black beasts descended from an ancient Japanese breed. They're raised on a diet of beer and sake-soaked grain and regularly treated to massage and acupuncture... Read full article Carolyn Holbrook The Age - Epicure 02.10.01 |
