Now I love cooking, I am not the best at it, but I enjoy it very much. But the one thing that I have not mastered yet in all my years of handling the posts, is how to cook, grill or braai the perfect steak.
It always comes out dry, rubbery or just completely raw in the middle.
So if you’re like me, then you know what we need? We need to attend the Steak Masterclass hosted by the Hussar Grill.
Handled by Jason Allen, the owner of The Hussar Grill restaurant in Steenberg, he will be sharing some of the expertise behind Hussar Grill’s successful 55-year legacy in a series of Steak Masterclasses. Jason will cover the preparation of three choice cuts of beef, namely, sirloin, rump and fillet.
In addition to learning how to grill a steak to the rare or medium stage, the classes will cover how to wet-age meat at home and provide tips on braaiing and stovetop grilling. Participants will also be taught how to prepare a classic Béarnaise Sauce and a creamy Pepper Sauce, all the while tasting their dishes while washing it all down with Ernst Gouws & Co. keeping your glasses full of a selection of their premium wines.
Do you know why you should let steak “rest” before you cut it? Or the difference between “blue” and “rare”? You will at the end of this beautiful evening.
The Masterclasses are available right till November, so you have no reason not to attend one.
At just R650 per person, from 6.30pm to 9.30pm, guests are promised a classroom like no other.
SILWOOD SCHOOL OF COOKERY
40 Riverton Rd, Rondebosch, Cape Town
Azraa Bedford, the Academic Manager at Silwood Cookery School