RecipeMuncher

I’ve never been a big carnivore, preferring to graze mostly on vegetables, legumes and seafood. Recently, however, I attended the Wagyu BBQ at the Chef’s Armoury in Sydney, where I ate about a month’s worth of the most succulent, tender and flavoursome beef I’ve ever tasted. On the menu was Wagyu. Two varieties – grain fed and organic, grass-fed beef. Both were expertly barbecued on a traditional Hibachi grill by Chef’s Armoury owner, Leigh Hudson, and served with salad, grilled ga (...)