Tuesday January 28, 2020

A real culinary winner: Mark Moriarty shares a beef dish

Moriarty is the reigning San Pellegrino Young Chef of the Year

14th February, 2016
Braised short rib of beef with celeriac baked in salt, tarragon purée and confit egg

Winning the inaugural San Pellegrino Young Chef of the Year award has opened doors for Moriarty all over the world; this week he’s cooking at two events in Melbourne and Sydney. At a recent event in the Dolomites in northern Italy, meanwhile, journalists, chefs and food industry executives from across Europe queued up to try the beef short rib dish featured here.

Entries for this year’s competition are open until March 31. To...

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