The Great Meat Feast 2018 will also feature a retail section where diners will be able to purchase select meats, charcuterie, wines and cheeses featured in the dinner. Pick up a joint of meat and try your hand at a Sunday roast with these tips and techniques from the chef.
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1. Remove the meat from the fridge and let it come to room temperature.
This is an important step so that the meat will cook evenly and faster without leaving cold spots within.
2. Season the meat liberally, but be careful not to over-season.
With a good piece of meat, you only need to season with olive oil and sea salt to draw out its flavour. As a rule of thumb, a kilogramme of meat requires about half a teaspoon of salt. “It’s okay to under-season your meat, rather than over-season,” says Hioe. “You can always add salt and sauce after cooking.”
3. Invest in a meat thermometer
A meat thermometer will ensure a perfect cook every time. With a bone-in steak, insert the thermometer closer to the bone for an accurate reading. Otherwise, insert the thermometer in the middle where the meat is the thickest. A medium-rare reading should be at 52°C, while 57°C is the internal temperature for medium doneness.
Cover the joint with a large piece of foil and let it rest for five to 10 minutes in a warm area. The juices will redistribute, allowing the roast to be juicier all around. Once the meat is rested, slice the meat against the grain.
5. Storing and using leftovers
Leftover roast can be used to make sandwiches, salads or soup. And don’t throw away the bones, which can be used to make stock or sauce.
6. Ideas for accompaniments and sides
At The Carvery, Hioe serves up an array of complementary sides to go with the roasts. Crisp, fluffy Yorkshire pudding is a mainstay, as are grilled vegetables like yellow squash, baby carrots and broccolini. The chef recommends throwing together a salad with an acidic dressing to cut through the fattiness of the beef and garnishing the meat with just a light veal jus and some sea salt.
The Great Meat Feast dinner buffet runs from 28 September to 21 October at $78++ (Monday to Thursday) and $88++ (Friday to Sunday).