Chophouse presents exclusive ‘Meat with Matt’ event featuring renowned chefand restaurateur, Matt Moran

On Tuesday 28 March at 6pm, Sydney steak institution Chophouse will host an intimate meat workshop with highly regarded restaurateur and chef Matt Moran and Moran Family Farm Manager Brendan Kleinschafer. Following sold-out meat masterclasses in previous years, the new format ‘Meat with Matt’ promises an entertaining night, delving into the special relationship between producer and chef.

Of the exclusive event, Moran said: “This is a celebration of everything I love about food: the quality of ingredients, the opportunity to work with local suppliers/producers and the communal experience of dining. As a fourth-generation farmer, I’m passionate about showcasing the incredible versatility and flavour of premium beef, and Meat with Matt is the perfect platform to do so.”

Throughout the evening, Moran and Brendan will share stories about life on the Moran Family Farm, along with the traditions that make meat such an important part of our national cuisine. Moran will discuss his favourite animals to breed, including Millah Murrah Angus beef cattle and the Berkshire pigs they’ve recently started breeding. In fact, the Moran Family Farm prosciutto is on the menu for the evening. The pair will also discuss their successful switch to implementing natural sequence farming and contouring strategies, an endeavor that allows them to restore natural water cycles on the land.

Brendan says, “At the Moran Family Farm, we believe in the importance of everyone understanding the origins of the food being served on their plate. I’m excited to share my knowledge and enthusiasm for beef, and connect with people who share our passions for quality and sustainable produce.”

Following this, guests will be treated to a four course menu with matching wines ($250 per person). Chophouse is proudly partnering with Andrew’s Meat to showcase the very best in Australian beef and these will feature on the menu alongside Moran Family Farm’s ethically farmed meats.

Meat master and Chophouse Head Chef Scott Kim has curated a special four course menu for the evening. Menu highlights include:

● Moran Family Farm culatello, guindilla peppers, grissini
● Chophouse Beef tartare, cured yolk
● Heirloom tomato, alto olives, basil pesto vinaigrette
● Roasted Bone marrow, pickled eshallot, caper, parsley
● Lamb loin chop 200g (100 days grain-fed, MB4+, Kinross Station NSW)
● Portoro sirloin MB4+ 250g (grain-fed, British and Euro breed, Yambinya Station NSW)
● Dessert to share: Bailey’s chocolate block and a selection of Australian cheeses

Steak loves wine, and so does Chophouse. A glass of Arras ‘A by Arras’ NV will greet guests on arrival, followed by glasses of Torbreck Steading GSM 2016 with the starters, Grant Burge Old Vine Filsell Shiraz 2018 with mains and Katnook Estate Cabernet Sauvignon 2020 with dessert.

From farm to table, this is a rare opportunity to learn about the entire process of premium beef production and discover the very best of Australian meat.

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