Vegetarians (and Steve Wertz) avert your eyes!

It's a long story involving people owing favours to people, but the
butcher has got hold of a side of wagyu beef. This is the grain fed,
kept indoors massaged animal producing highly marbled meat for the
Japanese market. It's not really to Australian taste, but because it's
very expensive it sometimes appears at upmarket restaurants (Oz and
Japanese).

Anyway, if you can find it at all it retails for about $180 a kilo.
Colin is selling his to selected customers at cost, which is $60. I am
now in possession of two 100g steaks cut from the top of the rump. Not
very big, but Colin says very rich, that's all you want - and this is a
butcher speaking!

I will give it a few minutes on each side in the ridged grill pan. No
need for oil, there's enough fat already. I think we'll have it with
balsamic caramelised onions, steamed broccolini and mashed potato. And,
what else, a bottle of Rockford's Basket Press shiraz.

I'm prepared for the possibility that I might not actually like it all
that much, but at least I can say I've tasted it. I know, the same could
be said about sheep's eyes...

Christine