Nola Smokehouse x Portoro Launch Sydney's First Smoked Meats Festival - Meat March
Quite literally hot off the grill is Sydney’s first month long festival to celebrate all things smoked meat. Pencil Meat March into your calendars as there will be many exciting culinary experiences to sink your teeth in.
What better place to serve up these delectable cuts than the home of smokin’ meats itself! This March, Sydney’s premier smokehouse and bar NOLA is bringing Sydney-siders a limited-edition menu to showcase the unique ways to plate up smoked meats. Putting the spotlight on sustainably sourced beef, NOLA has teamed up with Portoro, a new breed of beef producers that emphasis sustainable practices that respects the animals, workers, and environment.
Aussie beef has long been the pride of Australian export and is renowned throughout the world. At Yambinya station, sustainability begins from growing fresh feed on the farm, recycling water practices and the commitment to zero antibiotics and zero hormones. The result is an excellent level of marbling consistency that diners can delight in. For the meat connoisseurs, this is a marble score of MB2+ and MB4+.
NOLA’s menu puts the excitement into ‘special of the day’ with Smoked Taco Tuesdays, Wagyu Wednesdays and Tomahawk Thursdays. Thursday is officially our favourite day of the week now! The Tomahawk steak is wrapped in Jack-Daniel’s soaked muslin cloth and soaked and aged for 60 days. What might this look and taste like? A 1.3kg rare whiskey steak exploding with the most incredible depth of flavour. NOLA is an American whiskey bar after all and you’ll sense the sweet and smoky notes come through the steak.
There really is something for everyone with two Wagyu cheeseburger options, Portoro’s Wagyu tartare over a Wagyu fat potato pave (think a bed of crispy, layered potatoes) and tacos with ocean trout pastrami. Don’t forget to ask the waiters which beverage pairs best with your dish. NOLA boasts the largest public collection of wines and American Whiskies in the Southern Hemisphere so you are in good hands.
Clement Martin, General Manager of NOLA Restaurant says, “Meat March is a concept we’ve had in the works now for nearly three years. After sadly having to cancel our original event in 2020 due to covid, NOLA are thrilled to finally bring this concept to life and celebrate this unique style of cooking, that is ‘smoking’. Each day of the week will bring new deliciously curated meat options for guests, including smoked fish options for our pescatarian friends."
In a time where the agricultural industry faces increasing pressures to be cleaner and greener, the team at NOLA are passionate about the sustainable consumption of meat. Through its partnership with Portoro – More than a Marble Score – diners can enjoy a delicious meal that has been sustainably sourced, cooked and plated. Robert Ryan, a representative from Portoro sees Meat March as an opportunity for more restaurants to support the sustainable farming movement and in turn, make it front of mind for diners. “Australians are more conscious than ever on how their eating habits are impacting not only their wellbeing, but our climate and natural environment. If more restaurants like NOLA can continue to support brands that are underpinned by regenerative and sustainable farming practices that are third party certified such as Portoro is, we can be confident that we will see a reduction in unnecessary waste and environmental impact.’
NOLA’s Meat March festivities will run from Wednesday 1 March to Friday 31 March 2023 with the Southern Styled BBQ Smoke-off being their highlight event on Saturday 25th March. Watch as NOLA’s talented team of head chefs battle it out against the team at Smoking Hot ‘n’ Saucy BBQ to claim the title of best smoked meats. You won’t just watch and salivate; guests will receive a set menu consisting of multiple smoked meats produced by both teams alongside NOLA’s classic side dishes. Guests will vote and decide who takes home the Golden Meat Trophy! Tickets are $130 p/p and can be booked via the NOLA website.
Come and enjoy what this proud partnership between NOLA and Portoro beef has to offer. It won’t be here forever! Here, you get to see beyond the cherry-red centre and the deep aromas and appreciate something far greater. There’s more to this steak than meets the eye.
Meat March at NOLA
Wednesday 1 to Friday 31 March.
Level 1, One International Towers Sydney 100 Barangaroo Avenue, Barangaroo
