Why Sydney has been declared the steak capital of the world
The cuts of CopperTree Farms sirloins are running low, and as for the Mishima rib racks from David Blackmore … oh no, there's only one left. Never mind that between $75,000 to $85,000 worth of super-premium cow is hanging in this slender room at the CopperTree Farms' headquarters on Sydney's north shore. It's still not enough.
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Sydney Morning Herald
25-07-2025
- Sydney Morning Herald
‘Beaut little hub': This rebadged suburban spot crackles with community spirit
Berkelo might be the Northern Beaches' most-loved artisan bakery. Eadie founded the business in 2016 and, after expanding from Brookvale to open stores in Mosman and Manly, Berkelo attracted the attention of a bigger sourdough fish, and Sonoma acquired the bakery brand a few months ago. Eadie, with his wife, Claudia, wanted to spend more time at the Mona Vale Road restaurant. Another visit seemed like the prudent thing to do after they developed the menu with chef Nishant Pai. If you were familiar with Berkelo Kitchen but haven't been to McCarrs, I can tell you that dinner is still five Mediterranean-ish entrees and six-or-so mains, plus a few weekly specials and four pizzas. You can still order that massive CopperTree Farms steak. On a cold Saturday evening the other week, a group of mates had the right idea: sitting around an outdoor fire and sharing slices topped with pepperoni, honey and chilli. They were also enjoying a zucchini pizza similar to the one I'd had back in the summer. Framed by gum trees, a car park and native shrubs, the outdoor area doubles as a cafe by day, with a general store stocking cakes, sandwiches, pastries, flowers, pantry staples and bread. You might use it as a base camp for Ku-ring-gai National Park, ordering a coffee and a macadamia brownie before hiking the Wallaroo walking track. Tomorrow, there'll be a 'winter feast' with markets, live music, mulled wine and roast porchetta. Nice one. Meanwhile, the restaurant's on track to become something special; the service just needs a little tightening. Floor staff are friendly, but finished plates are best left on the table while other people are still eating. 'We're saving room for cake' is code for 'Can you bring a dessert menu?', not 'Please disappear for 10 minutes and return only to ask if we'd like the bill'. When dessert does arrive, it's stewed Crimson Snow apples under a puffy golden cloud of buttermilk shortcake. Is that fire still going? Is there whisky? (Yes.) Before that, fish of the day (respectfully pan-fried snapper fillet) comes with a balanced beurre blanc spruced up with dill oil. A 300g steak thumping with veal jus is sparked by three types of pepper (green, black and Tasmanian mountain), while a fennel and cos salad shines with the right amount of mustard vinaigrette.
The Age
25-07-2025
- The Age
‘Beaut little hub': This rebadged suburban spot crackles with community spirit
Berkelo might be the Northern Beaches' most-loved artisan bakery. Eadie founded the business in 2016 and, after expanding from Brookvale to open stores in Mosman and Manly, Berkelo attracted the attention of a bigger sourdough fish, and Sonoma acquired the bakery brand a few months ago. Eadie, with his wife, Claudia, wanted to spend more time at the Mona Vale Road restaurant. Another visit seemed like the prudent thing to do after they developed the menu with chef Nishant Pai. If you were familiar with Berkelo Kitchen but haven't been to McCarrs, I can tell you that dinner is still five Mediterranean-ish entrees and six-or-so mains, plus a few weekly specials and four pizzas. You can still order that massive CopperTree Farms steak. On a cold Saturday evening the other week, a group of mates had the right idea: sitting around an outdoor fire and sharing slices topped with pepperoni, honey and chilli. They were also enjoying a zucchini pizza similar to the one I'd had back in the summer. Framed by gum trees, a car park and native shrubs, the outdoor area doubles as a cafe by day, with a general store stocking cakes, sandwiches, pastries, flowers, pantry staples and bread. You might use it as a base camp for Ku-ring-gai National Park, ordering a coffee and a macadamia brownie before hiking the Wallaroo walking track. Tomorrow, there'll be a 'winter feast' with markets, live music, mulled wine and roast porchetta. Nice one. Meanwhile, the restaurant's on track to become something special; the service just needs a little tightening. Floor staff are friendly, but finished plates are best left on the table while other people are still eating. 'We're saving room for cake' is code for 'Can you bring a dessert menu?', not 'Please disappear for 10 minutes and return only to ask if we'd like the bill'. When dessert does arrive, it's stewed Crimson Snow apples under a puffy golden cloud of buttermilk shortcake. Is that fire still going? Is there whisky? (Yes.) Before that, fish of the day (respectfully pan-fried snapper fillet) comes with a balanced beurre blanc spruced up with dill oil. A 300g steak thumping with veal jus is sparked by three types of pepper (green, black and Tasmanian mountain), while a fennel and cos salad shines with the right amount of mustard vinaigrette.
AU Financial Review
30-06-2025
- AU Financial Review
Why Sydney has been declared the steak capital of the world
Neil Perry is looking worried. The chef is inspecting the number of beef carcasses in his restaurant's dry-ageing room, housed in an offsite facility, and there just aren't as many 'bodies' as he'd like. The cuts of CopperTree Farms sirloins are running low, and as for the Mishima rib racks from David Blackmore … oh no, there's only one left. Never mind that between $75,000 to $85,000 worth of super-premium cow is hanging in this slender room at the CopperTree Farms' headquarters on Sydney's north shore. It's still not enough.
