Skip to main content

Grilling Stockyard Grain-fed Beef with Chef Peter Van Es

The Secrets of Barbecuing: Cooking by the Bay with Stockyard Beef.

Stockyard beef is grain fed beef from Australia. They are proud producers of Angus and Wagyu beef categories and now, they are here in the Philippines.


Cooking by the Bay with Stockyard Beef is held at the New World Manila Bay Hotel last November 5, 2016 at the poolside area. At the helm of this intimate cooking session is Chef Peter Van Es of 2POTS Kitchen and Executive Chef James Williams of New World Manila Bay.


Here's my plate of grilled Stockyard beef. So flavorful and mouthwatering. Did I mention its very tender, too? Happy to finish the whole plate without gravy or sauce, although I did taste the Bearnaise  Sauce which was done by the cooking class participants.


The meat was paired with these Elderton Cabernet Sauvignon.


As well as some freshly-made croissant.


Of course a meal can't end without some Mango Pavlova for dessert which I think is a nice and refreshing way to cap off a hearty barbecue lunch.



Cooking by the Bay is a series of different cooking class hosted by New World Manila Bay Hotel. Call (02) 252.6888 to know more about the next schedule of cooking classes.

Sharing the Stockyard Beef Barbecue Recipes. Stay tuned.

*** all photos taken using OPPO F1s

the kitchen goddess

Comments

Popular posts from this blog

Bolzico Beef To Go via GrabFood

Since last year, when the Covid-19 pandemic took over the world and made everything stop, most people (me included) resorted to food delivery as it is safer than going to the restaurant, grocery, or market to buy food. One such favorite delivery app is GrabFood. 

Pizza Hut Introduces Iconic Philly Cheesesteak Pan Pizza

Did you know that Pizza Hut has been in the Philippines for more than three decades already?  Pizza Hut Philippines opened its doors to the Philippines in 1984 and since then, it continuously serve and offers new and exciting flavors to its diners. Today, it will add another iconic flavor to its menu- the Philly Cheesesteak Pan Pizza.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!