The August 2016 Meating took members to Maru Korean BBQ in the Brisbane CBD who offer the finest Korean and Asian-Fusion cuisine.
Members were treated to the sensory pleasure of an authentic Korean BBQ experience through prime cuts of wagyu mixed with the spicy and salty flavours of Korea. The experience provided us with smoky scents and an exciting combination of textures and temperature by the unique tactile thrill of it all being cooked (by us) on our very own traditional grill, right in the centre of the table.
We were generously provided with a wagyu cube roll, wagyu chuck short rib and a wagyu strip loin and enough sides to make most of feel extremely satisfied by the end of the night. The food was delicious, the BBQ skills were impressive and I’m sure those who experienced Korean BBQ for the first time will definitely go back!
Members were also provided with an easy drinking Devil’s Corner Pinot Noir from Tasmania and a not so easy to drink bottle of Soju which is similar to Sake.
Phil Johnson took out the top spot of the quiz and Emily O’Hagan self nominated for Beef Master duties with the support of James Crouch as the next Wine Master.
Thanks to all those who attended and to the team at Maru who accommodated us so well on the night.
