Cooking Classes

He totally worked our steaks with skill and MasterChef-worthy precision. This is the eye fillet (a.k.a tenderloin), apparently the most tender beef cut as this muscle does very little work. Rubbed with a cayenne spice mix from Chef Terri-Anne of @carrotsticksandcravings, the steak was lean yet so succulent it tore apart at the gentlest tug of a fork. Absolutely delicious with the 2014 Aldridge Estate Shiraz Cabernet from @winefamily.

Like the eye fillet, there's very little work required of you to get these great quality Australian beef. Simply make your selection on www.themeatclub.com.sg and have it delivered to you, and take $10 off your order when you quote 'BURPPLE'. #GoodThingsMustShare

We cooked, wined, dined, on repeat. Check out my Dukka-crusted Lamb Rack on tangy tzatziki (abs scrummy, tho plating can be improved). Succulent and milky-tasting, the Australian lamb had all the unmistakeable flavours found in fresh, quality meats. Now you can easily obtain them thanks to @themeatclubsg.
That ah-maze-ing dukka made à la minute by Chef Terri-Anne @carrotsticksandcravings had us swooning all over it; it's actually fairly easy to make! Thank you Chef for arming us with an arsenal of house party-perfect recipes, @themeatclubsg for the mouthwatering meats, @bakerandcooksg for those delicious bakes, @winefamily for the fine wines, @brettschneiders for the studio & equipment, and last but not least, @burpple for putting this all together! 👏👏👏