Authentic Goat Birria comes to La Farmacia

Birria originated in Cocula, a town southwest of Guadalajara in Jalisco, Mexico. Similar to barbacoa, birria is a marinated and slow cooked meat, traditionally goat, but also beef and lamb.

In the Sydney suburb of Darlinghurst, Alfredo Perez is bringing authentic whole goat birria to his customers at La Farmacia via his grandmother's recipe, direct from the town of Cocula.

Whole goats from The Gourmet Goat Lady are broken down in the La Farmacia kitchen and rubbed with a rich adobo marinade of chillies, cumin, cloves, oregano, garlic and onion, then slowly cooked in large pots until fall-apart tender.

Chef Raul Romero brings his Mexico-City heritage to the La Farmacia offering - serving the whole goat birria as tacos with broth for dipping.

The Best Way to Cook a Tomahawk

Mark Best

Chef Mark Best shows us the 'Best' way to cook a tomahawk. Here, Mark uses the reverse sear method to yield the best results from a 1.7kg MS6-7+ wagyu tomahawk. Starting low and slow in the oven at 100 degrees until the steak slowly comes up to temperature, then finishing with a hard sear over hardwood coals on the Big Green Egg.