Regional Flavours

Let It Marinate

Adam Herbert
Time & Date

Sunday 22 July, 3:00pm

July 2018

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Venue

The Hunting Club - Presented by Meat and Livestock Australia and The Charming Squire

Duration

30 mins

Level up your beef and lamb game

Learn how to level up your beef and lamb game with this insightful demonstration on secondary meat cuts and barbecue marinades from Brisbane restaurant industry stalwart Adam Herbert – the head chef behind the burners at new meat mecca, Walter’s Steakhouse.

From the best ways to dress and sauce your meat depending on cooking method, the ins and outs of ageing to the yummiest flavour combinations and tips on the ideal cuts of meat for marinating, this session will help banish boring meat forever!

About

Adam Herbert

Adam Herbert is Head Chef of Walter’s Steakhouse in Brisbane. He is highly skilled at his craft, with more than 14 year’s experience working in some of Brisbane’s finest establishments, such as Brett’s Wharf, Chiefly on George, The Lab Bar, Tattersall’s Club, Vino’s, Cove Bar & Dining, Sea Salt at Armstrong’s, Mighty Mighty Cue and Brew, Buffalo Bar and Sin Vida.

Most recently, Adam worked as an account manager at Prime Cuts meats, where he become more focused on the meat industry. This role stoked his already prominent interest in smoked goods and charcuterie, his passion for sauces and his strong ability to build and lead a team of some of Brisbane’s finest chefs.

Adam also has a keen interest in food styling (he has been involved in it since 2008) and barbequing. He is even part of a barbeque troupe, Primal Iron. For more information on Walter’s Steakhouse, head to their website.

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