Olio Mediterranean Brasserie has teamed up with meat authoritarian Peter Andrews from Andrews Meat and Orange winemaker Drew Tuckwell from Printhie wines to host an interactive food and wine event centered around Australia’s favourite protein – beef. Taking place on Tuesday, October 19, ‘Let’s Meat at Olio’ offers guests the opportunity to learn more about the comprehensive selection of meat products available to the Australian consumer market. Guests can also expect to sample and savour a five-course meat degustation menu, with matching wines from one of Orange’s premiere wineries, Printhie – for just $90 per person. Olio’s head chef Damien Naughton together with Aspros has created an exclusive menu to ensure guests an unforgettable meat lover’s culinary expedition. Featuring products such pasture and grain fed beef and wagyu beef and with a focus on fresh, seasonal produce, the menu has also been designed to showcase Olio’s modern interpretation of Mediterranean cuisine. Highlights include a slow cooked pasture fed ox cheeks in red wine with truffles, potato puree and grape tomato confit and Tajima Wagyu Marble scores served with arugula, radicchio, and reggianno Presenting a different cut, grade and style of meat for each course, Andrews along with Aspros will offer an impressive and enlightening insight to a number of meats readily available in our market. There are limited seats available for this opportunity. Prices are $90 per head for five courses and matching wines, please call Olio on 02 9439 8988 or email info@olio.com.au to book.
