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Age: 28 Lives: VIC Signature dish: Grilled ostrich on a bed of baby spuds, squash, rocket, Uruguayan style leek and barbecued pears with spiced honey, walnuts and blue cheeseTibor is a lively, engaging and charismatic student studying management with the intention of opening an open grill steakhouse in Melbourne’s central business district.
Signature dish: Grilled ostrich on a bed of baby spuds, squash, rocket, Uruguayan style leek and barbecued pears with spiced honey, walnuts and blue cheese
Tibor is a lively, engaging and charismatic student studying management with the intention of opening an open grill steakhouse in Melbourne’s central business district. He is originally from Croatia and as a result has been blessed with an innate love for food in all its forms, especially meat, “If only there were pillows made of prosciutto.” Though he specialises in beef, he also possesses extensive knowledge and creativity with game and seafood. He refuses to murder a steak by cooking it well done and is not overly happy when people request under 400g, “Size Does Matter!” His motto is: “No matter how bad your day has been, you can know one thing for sure... at least three times in each day you will be happy... and that’s when you’re eating!”
I’m Australia’s best BBQ’er because: “I am an entertainer and I treat my ingredients (meat) like women (the same 200% of attention, love, care, touch and enthusiasm for each cut or dish). My cuts are prime quality, aged and marbled for taste and lubrication, my seafood served traditionally whole, my salads and sides match perfectly to their respective cuts and my pyrobatics are second to none. From the splitting of the kindling to the sealing of a prime rib eye, I love this game!”... Read more.
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» 7h ago