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	<title>Design News &#187; Steak masterclasses</title>
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		<title>The Hussar Grill and Silwood Cooking School host Steak Masterclasses</title>
		<link>http://designnews.co.za/the-hussar-grill-and-silwood-cooking-school-host-steak-masterclasses/</link>
		<comments>http://designnews.co.za/the-hussar-grill-and-silwood-cooking-school-host-steak-masterclasses/#comments</comments>
		<pubDate>Wed, 16 Jan 2019 09:40:40 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[Steak masterclasses]]></category>
		<category><![CDATA[The hussar grill]]></category>

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		<description><![CDATA[Do you know why you should let steak “rest” before you cut it? Or the difference between “blue” and “rare”? To reveal the answers to these questions along with other secrets of the steak, South Africa’s premier grill room, The Hussar Grill, will be sharing some of the expertise behind its successful 50-year legacy in a series of Steak Masterclasses. Aspirant cooks and foodies are welcome to attend these stand- alone evening events, which will be held in a professional kitchen at the prestigious Silwood School of Cookery in Cape Town, South Africa’s oldest cookery school. Each Steak Masterclass will be hosted by Jason Allen, the owner of The Hussar Grill restaurant in Steenberg, and will cover the preparation of three choice cuts of beef, namely, sirloin, rump and fillet. For those not yet in the know, sirloin and fillet can be cooked quickly and served very rare, while rump &#8211; South Africa’s most popular steak &#8211; can be fried or grilled more slowly. In addition to learning how to grill a steak to the rare or medium stage, the classes will cover how to wet-age meat at home and provide tips on barbequing (“braaiing”) and stovetop grilling. As a fitting accompaniment to the steaks, participants will be taught how to prepare a classic Béarnaise [...]]]></description>
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