By Marie-Antoinette Issa.
Few things capture BBQ mastery quite like the rich, smoky depth of a perfectly dry-aged steak kissed by open flames. When two heavyweights of the meat game - world-renowned Chef Matt Moran and Vic’s Meats legend Anthony Puharich - join forces for an evening dedicated to the art of dry-aged beef, you know it’s set to be unforgettable.
On April 2, Chophouse Sydney will host Dry-Aged Steaks & Stories, a one-night-only celebration of flame, flavour and expertly aged cuts. More than just a dinner, this exclusive masterclass is an immersive journey into the world of dry-ageing, grilling and everything that sets a meat lover’s heart racing.
Mastering the Flame
For those who live for the sizzle of meat hitting a scorching grill, this evening is set to be an education in the fine art of steak perfection. Matt Moran, a household name in Australian cuisine, and Anthony Puharich, whose family has been supplying top-tier meats to the country’s best restaurants, will take guests through every step of the dry-ageing process. From the science behind intensifying flavour to the techniques that create that irresistible crust, expect to leave armed with expert knowledge to up your BBQ game.
Equally impactful are the stories behind the steak. Expect behind-the-scenes tales from kitchens, butcheries and paddocks, with Matt and Anthony bringing their decades of experience (and likely a few well-seasoned jokes) to the table.
A must for meat lovers
What’s a masterclass without a feast? Guests will be treated to a four-course menu designed to showcase the very best in dry-aged beef cooked to perfection.
Kicking things off is a starter of Sonoma sourdough with beef tallow butter - because every BBQ maestro knows that even the smallest elements, like a rich, meaty butter, set the tone for the meal. Then, it’s on to the Moran Family Farm dry-aged pork with cider jus, proof that the dry-ageing process isn’t just for beef.
The main event is the dry-aged O’Connor rib beef, both 30-day and 100-day aged, served with a rich Bordelaise sauce. If you’ve ever wondered what an extra 70 days of aging does to a piece of beef, this is your chance to find out (spoiler alert: it makes it even more spectacular). The grand finale is apple tarte tatin with creme Normandie - because even the most devout carnivore deserves a little sweetness at the end of the night.
Beyond BBQ
If you take your BBQing seriously (or even just dream of becoming the ultimate backyard pitmaster), this is an unmissable experience. With a Boulevardier cocktail on arrival, the warmth of an intimate setting and the chance to learn from two of the best in the business, it’s more than just dinner - it’s a masterclass in fire and flavour.
Seats are limited, so book your spot now and get ready to indulge in an evening of bold flavours, expert tips and a whole lot of meaty magic.
Event Details:
* Date: Wednesday, April 2, 2025.
* Time: 5 pm.
* Location: Chophouse Sydney, 25 Bligh Street, Sydney.
* Cost: $175 per person (includes a Boulevardier cocktail on arrival).
* Magnum reserve and curated wines available for purchase on the night.
