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The hands on approach with Wagyu
I was invited back to a wagyu lunch at Jamon (3 Murphy St, South Yarra, Vic 3141 +61 3 9804 5710) by the chef and owner Charles a couple of months ago and should have posted this earlier. His point, which I wrote about for The Australian’s Indulgence section, was that wagyu is not some generic meat; it should as with other meats be appreciated by the cut. The Australian’s story says it all. Once again I was taken on a journey where I actual discovered something new about food and I was challenged in what I ate. It’s not often a restaurant does this and if you haven’t already been to Jamon I suggest you pay a visit.
Shitake mushroom tartare
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