If a knife is a chef’s best friend, then smoke, char and fire are Chef Eddie’s best buddies.
From virtual programmes to on-location masterclasses, you can experience Chef Eddie’s insightful knowledge from the process of smoking meats to achieving the real barbeque deal – that perfect meat caramelisation and robust smoky flavour.
I’m happy to share what we can do with all the lamb cuts
Appointed as one of Meat and Livestock Australia’s Lambassadors, Chef Eddie knows that one of the secrets to great food is starting with good quality Aussie lamb that is drug-free, pasture-raised and appropriately fed.
In this vein, he looks to clear the misconceptions of lamb and bring unique and fun ways to recreate the best and most impressive lamb dishes that are grill worthy! Make a reservation at Meatsmith Telok Ayer to enjoy perfectly seared lamb chops.
Meatsmith Telok Ayer
Part of Burnt Ends Hospitality Group, Meatsmith covers barbecue but from all different aspects, ideologies, cultures and flavours, all of...