{"id":42190,"date":"2023-12-06T11:07:44","date_gmt":"2023-12-06T01:07:44","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=42190"},"modified":"2024-03-13T13:18:17","modified_gmt":"2024-03-13T03:18:17","slug":"summer-steak-sanga-trio","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/summer-steak-sanga-trio\/","title":{"rendered":"Summer steak sanga trio"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"42190\" class=\"elementor elementor-42190\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-646d3dba elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"646d3dba\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-12383e27\" data-id=\"12383e27\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1860da67 elementor-widget elementor-widget-text-editor\" data-id=\"1860da67\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">There is almost nothing that can surpass a perfectly rendered steak sanga, it is a thing of beauty. The messier the better, chin dripping, finger-licking, oozy, delicious layers of flavour. This summer we are giving flank or skirt steak a go, not only are they super tasty there\u2019s the built-in bonus of being more cost-effective than other cuts of beef.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-243748ee elementor-section-content-middle elementor-section-full_width recipe-circles-section elementor-section-height-default elementor-section-height-default\" data-id=\"243748ee\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-5675f59f circle-recipe\" data-id=\"5675f59f\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-11f2bdf8 elementor-widget elementor-widget-text-editor\" data-id=\"11f2bdf8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>10m<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6e1999ba elementor-widget elementor-widget-text-editor\" data-id=\"6e1999ba\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Prep<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-5be29b50 circle-recipe\" data-id=\"5be29b50\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9662587 elementor-widget elementor-widget-text-editor\" data-id=\"9662587\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>5m<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-54bc45bc elementor-widget elementor-widget-text-editor\" data-id=\"54bc45bc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Cook<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-753d4a77 circle-recipe\" data-id=\"753d4a77\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5865670c elementor-widget elementor-widget-text-editor\" data-id=\"5865670c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>10m<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3ee3e1dd elementor-widget elementor-widget-text-editor\" data-id=\"3ee3e1dd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Rest<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-157166fc elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"157166fc\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-wider\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-16f3f1ec\" data-id=\"16f3f1ec\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-76815ed2 elementor-widget elementor-widget-heading\" data-id=\"76815ed2\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f3b5713 elementor-widget elementor-widget-text-editor\" data-id=\"4f3b5713\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\"><b>Steak sanga basics<\/b><\/p><p class=\"p1\"><i>Per serve<\/i><\/p><ul><li class=\"p1\">100-150g skirt or flank steak, bring to room temp before cooking (e.g. sit for 20-30 minutes out of the fridge)<\/li><li class=\"p1\">Salt<\/li><li class=\"p1\">5-10ml olive oil<\/li><li class=\"p1\">2 thick slices white sandwich bread (buy an uncut sandwich loaf and slice yourself)<\/li><li class=\"p1\">10g butter<\/li><li class=\"p1\">Plus your fillings of choice \u2013 see our top picks below!<\/li><\/ul><p class=\"p1\"><b>\u00a0<\/b><\/p><p class=\"p1\"><b>Chimichurri\u00a0with rocket and tomato<\/b><\/p><p class=\"p1\"><i style=\"color: rgb(var(--colour-site-text)); font-family: var(--font-primary); font-size: clamp(calc((var(--font-size-min) * var(--font-size-modifier)) * 1px),calc((1.1 * var(--font-size-modifier)) * 1vw),calc((var(--font-size-max) * var(--font-size-modifier)) * 1px)); letter-spacing: calc(var(--typography-letter-spacing) * 1rem);\">Per serve<\/i><\/p><ul><li class=\"p1\">1-2 tablespoons chimichurri<\/li><li class=\"p1\">Handful rocket<\/li><li class=\"p1\">2-3 thick slices ripe tomato<\/li><\/ul><div><p><b>\u00a0<\/b><\/p><p><b style=\"color: rgb(var(--colour-site-text)); font-family: var(--font-primary); font-size: clamp(calc((var(--font-size-min) * var(--font-size-modifier)) * 1px),calc((1.1 * var(--font-size-modifier)) * 1vw),calc((var(--font-size-max) * var(--font-size-modifier)) * 1px)); letter-spacing: calc(var(--typography-letter-spacing) * 1rem);\">For the chimichurri<\/b><\/p><p class=\"p1\"><i>Makes about 300ml<\/i><\/p><p class=\"p1\">Prep 10 minutes<\/p><ul><li class=\"p1\">1 cup flat leaf parsley, finely chopped<\/li><li class=\"p1\">4 cloves garlic<\/li><li class=\"p1\">2 birdseye chillies, finely chopped (other chillies can be substituted depending on the desired heat)<\/li><li class=\"p1\">1\/2 teaspoon dried oregano<\/li><li class=\"p1\">125 ml olive oil<\/li><li class=\"p1\">40ml red wine vinegar<\/li><li class=\"p1\">3\/4 teaspoon sea salt flakes<\/li><li class=\"p1\">Fresh ground black pepper<\/li><\/ul><\/div><p class=\"p1\"><b>\u00a0<\/b><\/p><p class=\"p1\"><b>Caramelised onions with garlic aioli, horseradish cream and smoked cheddar<\/b><\/p><p class=\"p1\"><i>Per serve<\/i><\/p><ul><li class=\"p1\">3 tablespoons caramelised onion<\/li><li class=\"p1\">1-2 tablespoons garlic aioli<\/li><li class=\"p1\">2 teaspoons horseradish cream<\/li><li class=\"p1\">40g smoked cheddar, grated<\/li><\/ul><p class=\"p1\"><b>\u00a0<\/b><\/p><p class=\"p1\"><b>For the caramelised onions<\/b><\/p><p class=\"p1\"><i>Makes about 2 cups<\/i><\/p><p class=\"p1\">Prep 5 minutes | Cook 30 minutes<\/p><ul><li class=\"p1\">60ml olive oil<\/li><li class=\"p1\">8 medium brown onions, thinly sliced<\/li><li class=\"p1\">1 teaspoon mustard seeds<\/li><li class=\"p1\">2 teaspoons brown sugar<\/li><li class=\"p1\">1 teaspoon sea salt flakes<\/li><li class=\"p1\">Freshly ground black pepper<\/li><\/ul><p class=\"p1\"><b>\u00a0<\/b><\/p><p class=\"p1\"><b>F<\/b><b style=\"color: rgb(var(--colour-site-text)); font-family: var(--font-primary); font-size: clamp(calc((var(--font-size-min) * var(--font-size-modifier)) * 1px),calc((1.1 * var(--font-size-modifier)) * 1vw),calc((var(--font-size-max) * var(--font-size-modifier)) * 1px)); letter-spacing: calc(var(--typography-letter-spacing) * 1rem);\">or the garlic aioli<\/b><\/p><p class=\"p1\"><i>Makes about 250ml<\/i><\/p><p class=\"p1\">Prep 10 minutes<\/p><ul><li class=\"p1\">2 egg yolks<\/li><li class=\"p1\">1\/2 teaspoon salt<\/li><li class=\"p1\">2 cloves garlic, minced<\/li><li class=\"p1\">200ml grapeseed oil<\/li><li class=\"p1\">15ml lemon juice<\/li><\/ul><p class=\"p1\"><b>\u00a0<\/b><\/p><p class=\"p1\"><b>Garlic butter, hot English mustard and potato straws<\/b><\/p><p class=\"p1\"><i>Per serve<\/i><\/p><ul><li class=\"p1\">Garlic butter<\/li><li class=\"p1\">1-2 teaspoons hot English mustard<\/li><li class=\"p1\">Handful potato straws<\/li><li class=\"p1\">Handful watercress<\/li><\/ul><p><b>\u00a0<\/b><\/p><p><b>For the garlic butter<\/b><\/p><p class=\"p1\"><i>Makes 1 cup<\/i><\/p><p class=\"p1\">Prep 5 minutes<\/p><ul><li class=\"p1\">250g cultured butter (salted), room temp<\/li><li class=\"p1\">2+ cloves of garlic (adjust to taste)<\/li><li class=\"p1\">1\/2 teaspoon sea salt<\/li><\/ul><p><b>\u00a0<\/b><\/p><p><b>For the potato straws<\/b><\/p><p class=\"p1\"><i>Makes 8-10 serves <\/i><\/p><p class=\"p1\">Prep 10 minutes | Soak 30+ minutes | Cook 2 minutes<\/p><ul><li>800g unwashed sebago potatoes (you want a dryer floury potato with low sugar)<\/li><li>Vegetable oil for frying<\/li><li>Salt<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-228a9d45\" data-id=\"228a9d45\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-69d71530 elementor-widget elementor-widget-heading\" data-id=\"69d71530\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1ec5eacc elementor-widget elementor-widget-heading\" data-id=\"1ec5eacc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">1. To make the steak sandwiches<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-276bf0b6 elementor-widget elementor-widget-text-editor\" data-id=\"276bf0b6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">The steaks need to be served medium rare (medium at most) and respond well to a hot fast griddle with a decent rest. Season both sides of the steak generously with sea salt, put the steak directly on a hot griddle (or cast-iron pan), lightly weight the steak and cook for 1-2 minutes before turning for another minute or 2. Towards the end of the cook add the olive oil, turning the steak to coat, making sure you have a golden crust. Remove from the heat and rest for 10 minutes.<\/p><p class=\"p1\">While your steak is resting, butter both sides of the bread and grill until golden.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-66232090 elementor-widget elementor-widget-heading\" data-id=\"66232090\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">2. To make the chimichurri<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1c963908 elementor-widget elementor-widget-text-editor\" data-id=\"1c963908\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">This can be prepared in advance; the flavours benefit from some sitting time. To play with the flavour profile you could substitute the fresh chilli for roasted or fermented chilli. Traditionally the ingredients are hand-cut cut but this can also be prepared in a food processor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-419d2eab elementor-widget elementor-widget-heading\" data-id=\"419d2eab\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">3. To make the caramelised onions<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-52ef2c7f elementor-widget elementor-widget-text-editor\" data-id=\"52ef2c7f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">Heat the oil in a medium saucepan or frying pan, over medium heat, add the onions, mustard seeds, brown sugar, sea salt and a good grind of black pepper. Saut\u00e9 for 5 minutes until the onions soften, reduce heat to low and cook gently, taking care not to brown until dark and jammy. Add a little water if the pan becomes dry. These can be made in advance and stored in the fridge for 2-3 days, heat before serving.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5de0fb86 elementor-widget elementor-widget-heading\" data-id=\"5de0fb86\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">4. To make the aioli<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02431cd elementor-widget elementor-widget-text-editor\" data-id=\"02431cd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">Using a whisk, electric beaters or a small food processor, whisk\/beat\/blitz the egg yolks with the salt and garlic. With a continuous motion (whisk\/beat\/blitz) gradually add the oil in a very thin steady stream, pausing the oil occasionally to allow the aioli to emulsify. Stir through the lemon juice and season to taste. Refrigerate until needed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-45e6c62 elementor-widget elementor-widget-heading\" data-id=\"45e6c62\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">5. To make the garlic butter<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-96fbcd1 elementor-widget elementor-widget-text-editor\" data-id=\"96fbcd1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">Mix the butter, garlic and salt. Refrigerate until needed, bring to room temperature before using.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7de919e elementor-widget elementor-widget-heading\" data-id=\"7de919e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">6. To make the potato straws<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3962f09 elementor-widget elementor-widget-text-editor\" data-id=\"3962f09\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">Wash and peel potatoes then julienne using a mandolin. Transfer the julienned potato into a bowl of iced salted water (for a minimum of 30 minutes). Drain, dry and store in a lidded container lined with paper towel.<\/p><p class=\"p1\">While your steak is resting, heat the deep fryer (or large saucepan with 10cm oil) to 180\u00b0C. Cook (about a handful of straws per sandwich) until crisp and golden, drain and season. It\u2019s important to note that these need to be cooked to order and prepped on the day of use.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-943d4bf elementor-widget elementor-widget-heading\" data-id=\"943d4bf\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">7. To assemble<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70973d6c elementor-widget elementor-widget-text-editor\" data-id=\"70973d6c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">Thinly slice the steak across the grain, spread the grilled bread with any sauces and top with the fillings, finishing with the sliced steak. Serve immediately with some potato chips or fries on the side.<\/p>\n<p class=\"p1\"><b>Note: <\/b>Flank and skirt are best cut to 400-600g pieces over individual steaks. The time will vary slightly according to the thickness. Meat weights are beneficial for cooking these steaks.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-454931c7 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"454931c7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-666830ec\" data-id=\"666830ec\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-2cc97293 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2cc97293\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-7b6ee12e\" data-id=\"7b6ee12e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-101aa7df elementor-widget elementor-widget-text-editor\" data-id=\"101aa7df\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>As seen in Summer 23\/24<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-37f2afb3 elementor-widget elementor-widget-image\" data-id=\"37f2afb3\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"471\" height=\"102\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white.png\" class=\"attachment-large size-large wp-image-13271\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white.png 471w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-300x65.png 300w\" sizes=\"(max-width: 471px) 100vw, 471px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3444335e elementor-align-center elementor-widget elementor-widget-button\" data-id=\"3444335e\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/bidfood.com.au\/appetiser\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">See more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-5b70b77f\" data-id=\"5b70b77f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4a6ac0c elementor-widget elementor-widget-image\" data-id=\"4a6ac0c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"997\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/appetiser-2023-year-in-review-bidfood-australia-822x1024.jpg\" class=\"attachment-large size-large wp-image-41801\" alt=\"Bidfood Australias appetiser 2023 year in review magazine includes australias best bar and how to handle the press. The magazine frontpage image features a dusted rim cocktail topped with half a green jalape\u00f1o on a vivid canary yellow table cloth.\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/\/appetiser-2023-year-in-review-bidfood-australia-822x1024.jpg 822w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/\/appetiser-2023-year-in-review-bidfood-australia-241x300.jpg 241w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/\/appetiser-2023-year-in-review-bidfood-australia-768x957.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/\/appetiser-2023-year-in-review-bidfood-australia-1233x1536.jpg 1233w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/\/appetiser-2023-year-in-review-bidfood-australia-1644x2048.jpg 1644w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>There is almost nothing that can surpass a perfectly rendered steak sanga, it is a thing of beauty. The messier the better, chin dripping, finger-licking, oozy, delicious layers of flavour. <\/p>\n","protected":false},"author":3,"featured_media":42125,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-42190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/42190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=42190"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/42190\/revisions"}],"predecessor-version":[{"id":42587,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/42190\/revisions\/42587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/42125"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=42190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=42190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=42190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}