As part of the World’s 50 Best Recovery Summit, three, free online masterclasses were made available by The World’s 50 Best Restaurants.
First up was was a masterclass in Japanese cooking with two-Michelin-starred chef Kyle Connaughton from SingleThread farm-restaurant in Healdsburg, California. Then Douglas Blyde shared some sommelier secrets in a Drinks and Pairing masterclass that also featured some of the bartenders from the best bars in the world.
This masterclass features Lennox Hastie, chef-owner of Firedoor in Sydney, showing us how to prepare a Westholme wagyu: boneless rump cap, ribeye, lion’s mane mushroom and a grilled cos and fennel salad, while sharing plenty of essential barbecue tips along the way.
From how to choose your cut and score the fat so it renders down when cooking, to how to salt and season your ingredients, Hastie shows the best way to handle your meat for the optimum results on the barbecue. Don’t forget your veggies as Hastie shows us his passion for cooking greens on fire.
