Meet the chef

Keith Higginson

Executive Chef – Vardis Venues (includes Kingsleys Australian Steakhouse, Steersons Steakhouses, Georges Mediterranean Bar & Grill and Vessel Italian & Bar)

History:

Keith Higginson, Executive Chef at Vardis Venues, is truly an international chef. Trained in Ireland, Switzerland and London, he has worked in French Michelin starred restaurants, forged a career in Italian restaurants and now showcases a style best described as modern European.

Lured to Australia by the sunshine lifestyle, Keith has rattled the pans in some of Sydney’s best restaurants  including Aqua Luna, The Bathers Pavilion, Bistro Moncur, The Tilbury Hotel and The Boathouse on Blackwattle Bay.

Keith now oversees the Vardis Venues restaurants, creating menus across a broad range of cuisines, for Georges Mediterranean Bar & Grill, Vessel Italian & Bar,  Kingsleys Australian Steakhouse and the Steersons Steakhouses.

Testimonial:

“I’ve been using CAAB for years now – it’s a great product, always reliable and of the high standard I have come to expect.”

Favourite Recipe using CAAB:

Grilled CAAB Sirloin on Bone with Blue Cheese Butter

“As it’s the flavour of CAAB that I love, you might find it strange that I would suggest eating it with a blue cheese butter! In fact the cheese doesn’t over power the flavour of the meat at all, but rather complements it. The Blue Cheese Butter is very simple to make.”

Blue Cheese Butter:

100g Butter

20g Blue Cheese

Teaspoon of Lemon Juice

Salt & Pepper

Method:

Leave the butter out to soften. Blend the blue cheese (Keith suggests Roquefort) , lemon juice and butter with a whisk or a food processor. Season with salt and pepper. Place mixture on glad wrap, cover and roll into a cylinder shape. Refrigerate. Once set, cut into 5mm rounds and serve two on your warm grilled steak.

CAAB Sirloin on Bone:

Method:

Allow the steak to become room temperature before cooking. Pre-heat BBQ or pan to hot. Season the meat with salt and pepper. Cook the meat slightly less than the way you want it cooked and rest it for at least five minutes (for sirloin, Keith recommends cooking to medium). Reheat in the oven or on the BBQ for about a minute before serving.

Kevin McKeown

Head Chef – Steersons Steakhouse (Bridge Street)

 

Favourite Dish using CAAB

CAAB Steak Tartare with Smoked Paprika Aioli, Quail Egg and Walnut Bread

 

 

 

 

 

 

 

 

Paul Micklewright

Head Chef – Kingsleys Australian Steakhouse

Favourite Dish using CAAB

CAAB Beef Cheek Daube with Horseradish Pommes Purée and Peas a la Française