Saturday Brunch! Celebrating Australia

As I prepare to kick off my world tour in Melbourne, a city that holds a special place in my heart, I felt inspired to create a brunch menu that honors the incredible spirit and flavors of Australia. Australia is more than just a destination; it's a land of warmth, love, and unforgettable culinary awesomeness! This menu is a celebration of those bonds, the joy of sharing a brunch with family and friends, and the deep connections that make life enjoyable.

As with all of my menus, I strongly recommend using the finest quality products and ingredients including what proteins (meats) to prepare.

When it comes to selecting the finest cuts of beef, I favor Australian Wagyu with a BMS of 9+. This grade guarantees exceptional marbling, tenderness, and a luxurious melt-in-your-mouth experience that is incomparable. For those of you that are passionate about what you prepare, engaging this top-tier Wagyu isn't a cost, but an investment in dining pleasure. Unlike a traditional Angus steak, which offers a robust and hearty flavor, Wagyu with a BMS of 9+ delivers a buttery richness that elevates each bite into an extraordinary experience. The difference is profound, and while it may come with a higher price tag, the return is immeasurable – it's the kind of indulgence that transforms an exceptional brunch into a masterpiece.

Here we go! Diving in on this special tribute menu to Australia ...

ON THE MENU

Grilled Australian Wagyu

Tasmanian Scallops

Buttered Spinach and Carrots with Ginger

Grilled Sourdough with Espresso and Pepper Butter

Barramundi & Lemon Myrtle Risotto

Aussie Lamb & Mint Pesto Pasta

Grilled Australian Wagyu

Ingredients:

- Australian Wagyu steaks

- * Diamond crystal kosher salt

- Tellicherry black pepper, freshly ground

- Extra virgin olive oil

Grilling Instructions:

1. Prepare the Grill:

???- Set up your grill for a dual-zone cooking method. Pile natural charcoal on one side of the grill to create a high-heat zone and leave the other side without charcoal for indirect cooking.

???- Once the charcoal is fully ignited and ashed over, add a handful of natural fruit wood indigenous to Australia, such as pecan, apple, or cherry wood, to the hot coals. These woods will impart a rich, smoky flavor to the food.

2. Preheat the Grill:

???- Place the grill grate over the coals and allow it to preheat. The high-heat zone should reach a temperature of around 450°F to 500°F, while the indirect side should be between 250°F and 300°F.

3. Grill the Meat:

???- Sear the meat directly over the hot coals (high-heat zone) for 2-3 minutes on each side, or until you achieve a deep, caramelized crust.

???- After searing, move the meat to the cooler, indirect side of the grill. Close the lid and continue cooking until the meat reaches your desired level of doneness.

4. Finish with a Kiss of Wood Smoke:

???- To add a final layer of flavor awesomeness, toss a few more pieces of your chosen fruit wood onto the coals during the last few minutes of cooking. The wood will release a burst of aromatic smoke, enhancing the flavor.

5. * Rest and Serve:

???- Once the meat is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a juicy, flavorful experience with every bite. Of note: This method allows for precise control over cooking temperature and infuses the food with the unique, smoky characteristics of the natural fruit wood, creating an unforgettable grilling experience.

Chef's Notes:

• Before grilling, it's critical to bring your steak to room temperature. This step ensures even cooking throughout the meat. When you place a cold steak directly onto the grill, the exterior tends to cook much faster than the interior, leading to an unevenly cooked steak with a potentially undercooked center. Allowing the steak to come to room temperature ensures that it cooks more evenly, resulting in a perfect sear and an interior that’s done to your desired level of doneness. This simple yet important step helps in achieving a steak that is tender, juicy, and full of flavor from edge to edge.
• Resting your steak after grilling is a crucial step that should never be skipped. Once the steak is removed from the grill, I tightly tent it in foil, compressing the foil around the steak to create a sealed environment. This allows the juices to redistribute throughout the meat, which ensures that when you cut into the steak, it remains juicy and flavorful rather than losing its moisture on the plate. Resting also helps the steak reach its final desired temperature, completing the cooking process gently without overcooking. The result is a steak that is not only succulent but also consistent in flavor and texture, providing diners with a truly satisfying experience. A common rule that Chefs follow for resting steaks after grilling is to let the steak rest for 5 minutes for every inch of thickness.
• Diamond Crystal salt is a kosher salt that is produced using a patented process called the Alberger process, which creates its unique, light, and hollow pyramid-shaped crystals. While sea salt is harvested by evaporating seawater, Diamond Crystal kosher salt is mined from underground salt deposits. The different methods of production result in distinct textures and properties, which is why Chefs prefer it.

Tasmanian Scallops

Ingredients:

- Tasmanian scallops

- Salted Plugra butter

- Meyer lemon

- * Murray River Pink Salt Flakes

Instructions:

1. Heat a pan over medium-high heat and add salted Plugra butter.

2. Once the butter is sizzling, add the scallops, making sure not to overcrowd the pan.

3. Sear the scallops for 1-2 minutes on each side until a golden crust forms.

4. Squeeze fresh Meyer lemon juice over the scallops and finish with a sprinkle of Murray River Pink Salt Flakes.

Chef's Notes:

• Renowned for their delicate, light texture, these salt flakes are easy to crumble between the fingers, allowing for precise seasoning that enhances without overpowering. The mild, clean flavor of Murray River Pink Salt beautifully complements a wide range of dishes, from savory to sweet, while its natural pink hue adds an elegant visual touch. Harvested from ancient saline aquifers in Australia, this salt is rich in trace minerals like magnesium and calcium, contributing both to its unique taste and its health benefits. Whether used on grilled meats, vegetables, salads, or even desserts, Murray River Pink Salt Flakes are a versatile and sophisticated choice that I highly recommend for those seeking to add a touch of refinement to their creations.

Buttered Carrots and Spinach With Ginger

Ingredients:

- Fresh spinach

- Carrots, sliced

- Salted Plugra butter

- Fresh ginger, finely grated

- Murray River Pink Salt Flakes

Instructions:

1. In a large sauté pan, melt the butter over medium heat.

2. Add the finely grated ginger and sauté for 1-2 minutes until fragrant.

3. Add the spinach to the pan and cook until wilted.

4. Steam the sliced carrots until tender, then toss them with the buttered spinach and ginger.

5. Season with Murray River Pink Salt Flakes before serving.

Grilled Sourdough with Espresso and Pepper Butter

Ingredients:

- Sourdough bread, sliced thick (Extra sour is en elevated enhancement I strongly recommend)

- Salted Plugra butter

- Freshly roasted espresso

- Tellicherry black pepper, freshly ground

Instructions:

1. In a small bowl, mix melted butter with freshly brewed espresso and ground Tellicherry black pepper.

2. Brush the mixture generously over the sourdough slices.

3. Grill the sourdough until crispy and slightly charred.

4. Serve warm alongside the Wagyu and scallops.

Chef's Notes:

• The espresso and pepper butter add a unique depth of flavor to the grilled sourdough, making it a perfect accompaniment to the richness of the Wagyu and scallops. The slight bitterness of the espresso pairs beautifully with the pepper, enhancing the overall taste experience.

Barramundi & Lemon Myrtle Risotto

Ingredients:

- Barramundi filets, skin on

- Arborio rice

- Chicken or vegetable stock

- Onion, finely chopped

- Garlic, minced

- Lemon myrtle leaves, crushed

- Salted Plugra butter

- Extra virgin olive oil

- Meyer lemon zest and juice

- Fresh parsley, chopped

- Murray River Pink Salt Flakes

- Freshly ground Tellicherry black pepper

Instructions:

1. Heat the stock in a saucepan and keep it warm over low heat.

2. In a separate pan, sauté the onion and garlic in butter until soft and translucent.

3. Add the Arborio rice and stir until the grains are coated in the butter mixture.

4. Gradually add the warm stock, one ladleful at a time, stirring constantly until absorbed. Continue this process until the rice is creamy and tender.

5. While the risotto is cooking, season the Barramundi filets with salt, pepper, and crushed lemon myrtle leaves.

6. Sear the fillets skin-side down in a hot pan with olive oil until the skin is crispy, then flip and cook the other side until done.

7. Stir the Meyer lemon zest and juice, parsley, and a bit more butter into the risotto, then season with Murray River Pink Salt Flakes and Tellicherry black pepper.

8. Serve the risotto topped with the seared Barramundi filet.

Chef's Notes:

• Barramundi is an iconic Australian fish, and when paired with lemon myrtle, a native Australian spice, it creates a dish that's both flavorful and deeply connected to Aussie traditions.

Aussie Lamb & Mint Pesto Pasta

Ingredients:

- Lamb loin or leg, cut into thin strips

- Pappardelle or fettuccine pasta

- Fresh mint leaves

- Fresh basil leaves

- Pine nuts, toasted

- Parmesan cheese, grated

- Garlic, minced

- Extra virgin olive oil

- Meyer lemon juice

- Tellicherry black pepper, freshly ground

- Murray River Pink Salt Flakes

Instructions:

1. Cook the pasta in salted boiling water until al dente. Drain and set aside.

2. In a food processor, blend fresh mint, basil, garlic, pine nuts, Parmesan, olive oil, and Meyer lemon juice to create a vibrant mint pesto. Season with salt and pepper to taste.

3. Sear the lamb strips in a hot pan with olive oil until browned and cooked to your desired doneness.

4. Toss the cooked pasta with the mint pesto, ensuring it’s well-coated.

5. Serve the pasta topped with the seared lamb, a sprinkle of Parmesan, and a drizzle of extra virgin olive oil.

Wine Pairing: Penfolds Bin 407 Cabernet Sauvignon

To elevate the brunch experience, I recommend pairing it with Penfolds Bin 407 Cabernet Sauvignon. This wine offers a complex bouquet of dark fruits, cassis, and a hint of mint, balanced with subtle oak and fine tannins. It’s a classic expression of Australian Cabernet Sauvignon, with a full-bodied structure that pairs beautifully with rich dishes like Wagyu and lamb.

To elevate the brunch experience, I recommend pairing it with Penfolds Bin 407 Cabernet Sauvignon. This wine offers a complex bouquet of dark fruits, cassis, and a hint of mint, balanced with subtle oak and fine tannins. It’s a classic expression of Australian Cabernet Sauvignon, with a full-bodied structure that pairs beautifully with rich dishes like Wagyu and lamb.

The 2012 Penfolds Bin 407 Cabernet Sauvignon is considered one of the standout vintages for this particular wine. The vintage is highly regarded for its exceptional balance, complexity, and aging potential. Here are some key details about the 2012 Penfolds Bin 407:

Tasting Notes:

- Color: Deep crimson, indicating the wine's youth and intensity.

- Nose: The aroma is vibrant and complex, with notes of dark fruits like blackcurrant, blackberry, and mulberry, complemented by hints of mint, dried herbs, and a touch of oak from the aging process.

- Palate: The palate is rich and full-bodied, with ripe black fruits dominating the flavor profile. The wine also exhibits layers of dark chocolate, tobacco, and a subtle earthiness. The tannins are fine-grained and well-structured, providing the wine with excellent balance and the potential for long-term aging.

- Finish: The finish is long and satisfying, with lingering notes of dark fruit and a touch of spice.

Winemaking:

- Grape Variety: 100% Cabernet Sauvignon.

- Region: The grapes for the 2012 Bin 407 were sourced from multiple regions across South Australia, including Coonawarra, Wrattonbully, and Barossa Valley, each contributing different characteristics to the wine.

- Aging: The wine was matured for 12 months in a combination of French and American oak barrels, which adds complexity and structure without overpowering the fruit.

Awards and Accolades:

The 2012 Penfolds Bin 407 received widespread acclaim from critics and wine enthusiasts alike. It was praised for its classic Cabernet Sauvignon characteristics, elegance, and the ability to age gracefully over the years.

Cellaring Potential:

The 2012 vintage has excellent cellaring potential. It can be enjoyed now but will continue to develop further complexity with additional aging. If stored under ideal conditions, it could age gracefully for another decade or more.

Price Range:

While the price can vary depending on the region and seller, a bottle of 2012 Penfolds Bin 407 typically ranges from $150 to $300 or more, especially if purchased from a well-regarded wine merchant or auction house.

The 2012 Penfolds Bin 407 Cabernet Sauvignon is a prime example of the exceptional quality that Penfolds is known for, making it a sought-after bottle for collectors and connoisseurs.

This Land Down Under Classic Brunch is a heartfelt tribute to the beauty of Australia and the cherished connections that make life special. Sharing this with family and friends, the people who mean the most to us, is the perfect way to honor the spirit of the Land Down Under. I hope this menu brings as much joy to your table as it does to mine.

Cheers!

Bryan-David Scott

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