Chef Jake Furst is the Executive Chef at Cinder - a sophisticated, flame-fueled eatery nestled in The Terminus Hotel Fitzroy North, Australia. This 150-year-old establishment is where Chef Jake crafts dishes with Robbins Island Wagyu, a beef brand renowned for its ethical and sustainable production, and also one we have here at Herd & Grace! 

Why does he use Robbins Island Wagyu? It's because this choice aligns perfectly with Chef Jake's philosophy of utilizing only the finest, responsibly sourced beef. "We owe it to our planet to choose meats that are environmentally friendly. It's about respecting our livestock and lands to ensure the industry thrives," he says.

For those home chefs aiming to bring the fine-dining steak experience to their kitchen tables, Chef Jake has a golden rule - keep it straightforward. "Luxury beef should shine on its own. Relish it in its purest form with just a touch of seasoning, no need for a sauce."

Chef Jake's Robbins Island Ribeye is simply seasoned, grilled to perfection, and topped with a mouth-watering Café de Paris butter - a rich blend of herbs, spices, and savory condiments.

He also serves up family-style side dishes to accompany this Robbins Island Wagyu Ribeye. Think charred zucchini, topped with chermoula (a blend of olive oil, lemon juice, cilantro, coriander seeds, and sweet paprika) and creamy tahini yogurt. Or, wild mushrooms paired with fresh parsley butter and pesto.

Want to master the art of cooking a ribeye? Check out our video HERE or join us at our exclusive Ribeye Steak Tasting Event on May 29th, from 6PM-7PM. Our in-house butcher, Michael Puglisi, will guide you through a delicious journey tasting a variety of Ribeyes from our selection. Register HERE to secure your spot.