Why “Graze”, I hear you ask? Surely, it is for this pièce de résistance! This huge steak showcases another hallmark of Australian cuisine – their serving size and humongous portions! Save for the slightly different doneness (it’s a big piece to handle; tends to get more rare toward the bone), this is how beef should be like – grilled till charred on the surface and medium-rare to medium within. Unless you are more than capable to challenge for 1kg of cow (Australians need not apply), this Aussie cut is ideal to share for two or more. 4.25/5

Ieat enjoyed the trifle very much as it triggered his memories of tasting them while living in Sydney. However, all I vaguely remembered while trying it was the very well soaked spongecake doused in rum to deliver the desired alcoholic punch. The really delightful accompaniment were the surprising sides of crunchy chocolate-coated pumpkin seeds, providing great contrast for this dessert. 4/5