If there’s one thing we love here at Exclusive Appetite it’s cooking. That’s not just advertising hype or what we need to say because we are a food business. We genuinely enjoy what we do. There’s a reason why all of the selections on our menu are there; they are things that are enjoyable to make and that we have a passion to cook daily.
Every day we start our day by figuring out what meals need to be made and what food is ordered. It’s a complex process but one we enjoy. We liaise with our providers and stockists, we order what we require, and once it’s delivered it’s cooked immediately unless it’s something like our char siu pork neck, herb, and apricot chicken, or our beef brisket which needs to be marinated and rested for some time.
We believe we specialise in slow cookery. There’s an amazing feeling of preparing something, watching it cook, and then after a while, it comes out of the oven and the meat falls off the bone or the meat just falls apart. For example, today we cooked a smoked beef brisket on our smoker using maple wood chips. I’ll be honest, it’s hard to not crack open a beer or a wine and just sit there and watch the smoker do its thing, but we know we have a job to do.
The beef brisket sat in the smoker for around 6 hours. What a lot of people don’t realise is that after around 4 hours of having meat in a smoker the meat is fully sealed and no further smoke flavour can be introduced. We give it an extra 2 hours just to be sure. Then what we do is take the brisket out of the smoker, double wrap it in foil and place it in the oven at 95 degrees and let it cook for a further 18 hours. The meat you get after this process…Amazing.
We create a lot of dishes in a similar fashion where they need to be marinated, rested, and slow-cooked. Our French braised lamb is another one of our very slow-cooked dishes. It needs to be cooked overnight for the meat to break down and the result is when you go to eat it the meat crumbles in your mouth.
You can start to get a picture that we love what we do and I’m sure over time you will see more and more reasons why it’s not just talk, we genuinely love to cook.
The ability to work with some of the best food in not only Australia but in the world is sublime. We believe that we are a lucky country with the food we have available. We are very much self-sustainable here in Australia. To have the best Angus Beef, Lobster Tails, Camel Meat, Goat Meat, Turkey, Chicken, Lamb, Pork, and much more right here on our doorstep is outstanding. Not only is it the high-quality meats we get to use, but also things like truffle oils, wild-picked mushrooms, caviars, and high-quality vegetables that we get from our local markets that were picked just the night before. These are just as important to be able to create the level of food that we produce.
We look forward to hearing your thoughts and seeing your feedback.