Chef Simon Liljeqvist with Riverina black Angus beef cheek, rubbed with red corn miso and gently cooked for a few days before being finished on the coals and glazed with a treacle made from leek scraps. Served with Charred green onions, leek jam, fermented mustard and a beef garum red wine sauce. @riverinaangusbeef
👨🍳: @simonliljeqvist
🏠: @maviskitchen_cabins
📍: NSW
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