Food and Drink
Posted by Alexandra Spangaro
27. Aug, 2012
Quiet simply, Prime House is a meat lover’s heaven. From the large meat locker with huge porterhouse steaks dry aging on one wall to the sound of a 280g scotch fillet sizzling on the grill, meat is the order of the day.
The inspiration behind Prime House came about from co-owner Julia Dakas’s own experience, of working in the city and struggling to find good quality hot meat for lunch.
Prime House is not just another burger joint, with all beef dry aged in house for a minimum of 21 days and sustainably sourced from the Gippsland region.
With so many lip-smacking options, from the 200g Wagyu beef burger ($19) and the Ploughman’s Lunch ($18), to the Prime House porterhouse open sandwich ($19) served with steak chips, it was hard to pick.
In the end, I settled for the top selling Prime House pork and crackle bun ($14). A fresh bun filled with a generous amount of soft, tender, flavourful pork with just the right amount of coleslaw and gooey gravy. The best bit though, was the crackling, golden pieces of crunchy salty goodness, I almost ordered an extra side of crackling ($3) just to eat on its own.
There is also a good selection of sides, such as the potato gratin (s: $6.9 l: $9.9) and salads available. Along with some yummy sweet house made treats such as peanut butter and choc chip cookies ($2.50).
So if you’re sick of raw fish for lunch, make a trip to the Prime House. Don’t have time to stop? Why not grab something from their hot roll takeaway menu to get your meat fix on the go?
Snap away with The Fox Darkroom, a mecca for photography aficionados to learn all about the traditional methods of black and white photography.
It almost sounds like the premise of a reality TV show: pile a bunch of artists in a bus for seven days, send them across Mexico and see what happens.
Ahead of the launch of Chin Chin's new restaurant Kong we learn how to make kimchi and bbq meat.