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Beef really IS cheaper than chicken Down Under. Also, good wines routinely go for $15 or less. So is it any surprise as to what I’d routinely eat and drink?
Pork scotch fillet, marinated for 12 hours in honey, soy sauce, ground ginger, Shaoxing rice wine and pepper. Pan seared to perfection, and served upon a bed of steaming hot white rice, and with a side of sautéed seasonal veggies. Finished with a bottle of one of Australia’s finest Rieslings.
Yeah baby!
It’s ridiculous just how cheap beef is in Australia. You see this here 350 gram slab of T-bone steak? It’s A$7. That’s right, three hundred and fifty grams of pure bovine bulking power is less than A$10.
Really, all I need is about tree fiddy...