Return of the Pig
One of my leaving presents from POKE was a huge bag of extremely good steak. Fillet, ribeye, T-bone, sirloin, and one of the biggest rump steaks I've seen, matured for 45 days. Not content with that, amongst other things (including a monster Friday night out) they also very generously indulged me with the gift of a day's beef butchery course at the Ginger Pig in Victoria Park. To say I'm eagerly awaiting it doesn't really begin to encapsulate my feelings about it - mild trepidation mixed with delight and excitement would go some of the way. In the meantime, I'm going to enjoy these pre-cut steaks enormously. Thanks, Pokers!