IT'S a 1.5kg tomahawk steak smoked then grilled, served on blistered broccolini, Texan slaw and a French fried trio of mustard and pickles with smoke house gravy.

It will set you back $185 but Black Bunny Kitchen owner, Josh Collins promises it is worth every cent.

The restaurant which is normally located directly opposite Alexander Headland's main beach has swapped ocean views for paddocks and cows this week for Beef Australia 2018.

In preparation for the week, Josh said the team at Black Bunny cooked about 500kg of meat on Sunday night, which proved not enough for the hungry crowds at Beef Australia, with the line nearly an hour wait long.

BEEF 2018: Josh Collins cooking beef.
BEEF 2018: Josh Collins cooking beef. Allan Reinikka ROK070518abeefbbq

He said the meat they cooked on Sunday has already been snapped up by customers, leading them to stock up the cookers with more beef.

 

"We are reloading now so that meat should be off by dinner time hopefully, or else we will have some hungry people on our hands," Josh laughed.

"It's Beef Week and I love cooking beef so it's pretty much an all beef menu apart from a bit of swordfish that we bought from Mooloolaba with us and swordfish is the beef of the sea anyway."

Josh has been keeping the produce used at the pop up restaurant local with a Clermont grazier supplying the beef and Peter Boodle helping with the sausage dishes.

BEEF 2018: beef ribs.
BEEF 2018: beef ribs. Allan Reinikka ROK070518abeef14

"We are using Blair Angus from Signature Beef's Oino Gustus range which is a 300 day grain finished product," he said.

"We're also doing a sausage which local butcher Peter Boodle helped us out with, it's sort of a traditional North African sausage that was heavily adapted by the French.

"We are also ding our signature Pit Bean cups. So we've made Beef Bacon out of brisket and cured that and smoked that off and we are mixing that through our four bean casserole mix and some garlic croutons and Napoli sauce."

As for the most expensive item on the menu, Josh wasn't giving away to many secrets as to what makes it so tasty but said the process of how it is cooked is key.

BLACK BUNNY: Josh Collins from Black Bunny says they cooked 500kg of meat on Sunday night and were already cooking more before lunch to meet demand.
BLACK BUNNY: Josh Collins from Black Bunny says they cooked 500kg of meat on Sunday night and were already cooking more before lunch to meet demand. Contributed

"To start with we take them to rare to get a bit of flavour through them then we finish that over a hot wood fire just to seal it to make it crispy and tasty," he said.

"Someone came in straight up and had one for breakfast when we opened."


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