Frank has been at the forefront of the Australian beef industry for almost ten years. Frank having run Australia's best steak restaurant Cha Cha Char for 5 years saw numerous awards during his time there, including "Best Steak Restaurant in Australia" for fours years running. Frank has also been invited to Japan twice as a guest chef and speaker as well as appearing in a number of food publications and television cooking segments.

	Corned Beef Potato Cakes, BBQ Asparagus, Poached Duck Egg and Salmon Roe
	Slow-braised wagyu brisket w dried figs and prunes with a preserved lemon Cous-cous
	Wagyu cheeks on soft polenta & Asparagus, w blistered tomato & jus
	Wagyu eye fillet layered w grilled eggplant, wasabi pancakes & a chilli jam dressing
	Wagyu striploin on white asparagus, water chestnuts, bamboo shoots, & wood ear mushrooms
	Braised beef cheek on pappardelle pasta w vegetable ratatouille
	Slow roasted wagyu chuck tender, asparagus, cannellini bean & boiled egg salad w pumpkin seed oil
	Stir-Fried Intercostals Served San Choi Bow Style

COOKING TIPS:
When cooking Wagyu there is a five simple rules
that you need to follow to guarantee that perfect steak:

1. Bring Wagyu out of fridge 20 minutes before cooking, this allows the marbling to come to room temperature to ensure even temperature throughout the meat when cooking
2. Only season your meat just before you cook it, this will prevent any moisture being drawn out
3. Always pre-heat BBQ or griddle plate before cooking; doing this will stop the meat from boiling and becoming tough. When you place your steak in the pan you want to seal in the juices immediately
4. Only turn your steak once, continually turning will cause moisture to be lost and only damage the end product
5. Once your steak has been cooked to your required doneness always rest the meat for around 3-5 minutes, depending on size. Doing this will allow all the juices to be drawn back into the meat and allow the muscle fibres to relax thus creating a tender piece of meat