Best known for its famous tagline as “Brisbane’s worst vegetarian restaurant” The Norman Hotel has long been a favourite for steak lovers of the river city.
Heading the kitchen is Executive Chef Frank Correnti overseeing the quality to the meat from paddock to plate.
Frank’s experience in the industry spans over 30 years.
“I started at 14 and worked my way up, worked in a few steakhouses in Brisbane and really got to know beef,” he said. “Some of the previous restaurants I’ve worked in, most notably is Cha Cha Char which was at Eagle Street Pier in Brisbane. Whilst there it was voted the best steakhouse in Australia for five years running so I’m proud of that achievement.”
“In additional to cooking at The Normal Hotel I do occasional meat judging of cooked products so I get to taste the product and judge which I think is the preferable eating experience.”
Today he passes on his wealth of industry knowledge through The Norman’s Master Steak Classes, interactive classes touching on all things meat from the cuts to the difference between grass and grain fed, breeds of cattle, ageing of meat and of course how to cook the perfect steak.
“The secret to cooking the perfect steak is quite simple,” he said. “Bring your steak to room temperature and cooking it evenly on a hot grill and then allowing the steak to rest after you’ve cooked it.”
“Not only do you get to learn how to cook the perfect steak, you get to learn about the beef itself, what to look for when you buy the steak but you also get to sit down and enjoy the meal afterwards with some great company!”
The Norman’s Steak Masterclasses are held approximately three times per month. Book yours here.
Of course if you prefer to leave it to the experts, the restaurant and beer garden take bookings online too. Book a table here.
