Jacks creek beef masterclass

Man of Many’s Staff Favourites – 2 July 2022

The slippery season is here. With Sydney inundated and expecting a month’s worth of rain over the next five days, we’re absolutely primed for a wicked weekend inside. Staying well out of the wet weather, we’re putting our feet up, turning the heater on and forcing some poor Uber Eats rider to deliver us food we definitely could have gotten ourselves. Anyways, here’s Man of Many’s Staff Favourites for this week.

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Jacks creek 1

Image: Jack’s Creek

Jack’s Creek Beef Masterclass

Nick Hall – Editor-in-Chief

To paraphrase a slightly-insulting Instagram post my wife keeps tagging me in, when you hit 30, you either get really into cycling or smoking meats. As someone who f*cking hates cycling, I’ve firmly fallen in the latter category. However, rather than dwell on my lost youth, I’ve chosen to embrace my new cook-out identity and I’ve gone straight to the tippy-top for advice. This week, I went and visited the absolute legends behind Jack’s Creek Beef, the Tamworth-based butcher business that supplies the world’s best steak. Literally, the world’s best – they’ve got the trophy to prove it.

Jack’s Creek ambassadors Shannon Walker (of All Things Meat fame) and Craig Munro took me through a comprehensive masterclass on how to cut up an entire cow, which aside from being entirely too graphic, was a little advanced for my skill set. But despite my severe lack of knowledge, one thing did shine through – the quality of that sweet beef.

From the intricately marbled 500-Day Grain-Fed Purebred Wagyu to the cross-bred Wagyu and Black Angus F1, the entire Jack’s Creek portfolio delivered the goods. Whether slow-cooked or grilled, the unique flavour profile of the meat was an undeniable reminder of how great your local butcher can really be. While Woolies and Coles may have become the staple suppliers of meat in your household, there’s an entire world of delicate flavours on offer behind the butcher’s block waiting to be unlocked. Next time you’re planning a barbeque, ditch the supermarket and head down to your friendly neighbouring meat man. I know I will be.

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Primitive Technology

Scott Purcell – Co-Founder

There are a million dudes on YouTube who dig out huge temples, homes and houses all seemingly with no proper tools, yet there truly is no one like the guy from Primitive Technology. He’s the OG of primitive survival, without any of the gimmicks of a rooftop swimming pool on your mud hut. There’s a reason he’s got 10.4 million followers. Plus, he does it all in the Australian bush. In the episode above, he forges an iron knife from bacteria. Yes, you read that right. It’s insane, calming and a joy to zone out and just watch him at work over months condensed into a 10-minute video.

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Ovolo dog friendly hotel stay copy

A very good girl | Image: Man of Many

Ovolo Woolloomoolloo Dog-Friendly Hotel Stay

Denise Barnes – Head of Branded Content

If someone told you a few years ago that you’d be able to take your dog with you to stay overnight in a luxury hotel, you’d probably think they were mad. (Unless you were Paris Hilton of course). Well, here we are, and as the biggest self-proclaimed dog-lover, I couldn’t be happier that this is now actually a thing.

Last weekend I took my German Shorthaired Pointer for her very first staycation to Ovolo, the luxury boutique hotel in Woolloomoolloo Sydney. Not knowing just how dog-friendly the hotel would be, and having a few reservations of our own, we slowly walked into the reception with uncertainty, but to our delight, we were met by the friendliest dog-loving hotel staff.

After we checked in and settled into our room, someone came by to drop off a whole range of stuff for our pup. A comfy bed, a blanket, food and water bowls, toys, treats, and more. One of the things Ovolo is famous for, other than the beautifully decorated rooms & spaces, are all the extras you get included with your stay like the free mini bar. One of these inclusions, their free social hour, allows guests to go to the hotel bar between 4:00 pm – 6:00 pm to enjoy a complimentary drink and bar snacks, and you can even take your dog with you to do this (there is a designated area). The same goes for the included continental breakfast, where dogs are also welcome in the designated area.

They really did think of everything to make this as enjoyable and memorable as possible for both you and your dog. As romantic as a hotel stay is with your partner, a dog staycation is a whole new level of fun and I would highly recommend the Ovolo for any dog owner that’s keen to try it out.

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An organised life notes

Image: An Organised Life

An Organised Life – NOTES Vegan Leather Notebook

Ben McKimm – Journalist – Automotive & Tech

Jumping in and out of the latest cars isn’t the worst thing in the world, but remembering exactly how a car feels, drives, and functions gets tougher as you experience more cars and brands. It’s my goal to inform even the most knowledgeable reader in each of my reviews, and as such, I keep a physical notebook with me every time I jump behind the wheel to keep track of everything you could possibly learn about a car in seven days. Today, so many cars look, drive, and feel very similar, so honing in on those quirks and features is the key to a good review. I’ve just picked up this notebook from Aussie company ‘An Organised Life’ and couldn’t be happier with the look and feel of the leather and paper. It’s smooth, great to look at, and something you might see in an upcoming car review!

Size: 143 x 205mm
Pages: 88pp (176pages)
Cover: Soft Vegan Leather Cover with white foil detailing
Paper: FSC Certified acid free paper
Features: x2 Bookmarks (satin and grosgrain), Black end pages

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Nel land and sea

Image: nel.

nel. Restaurant: Land & Sea

Sam Mangioni – Journalist – Entertainment & Culture

nel. is hands down one of the most unique dining experiences in Sydney. The restaurant combines exceptional flavours with stunning visuals, making each course more of an edible exploration than a dish. Every 10 weeks, chef Nelly develops a unique eight-course degustation menu with a new theme, and his latest creation is titled Land and Sea. Running until August 20, the menu captures the essence of our great southern land, from swordfish in the sea to rockpools on the beach, fungi in the field, mandarins in the tree and chocolate wombat droppings for dessert (delicious, by the way). Without giving away too many spoilers, the vegemite-inspired brisket is truly magical. Set in a bunker-esque environment in Surry Hills, the venue offers a relaxed and intimate atmosphere for small and large groups. Delight your senses this winter, and book in before it’s too late.

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Eva bed frame

Image: Eva

Eva Bed Frame

Rob Edwards – Branded Content Writer

Since recently moving house I’ve been on the lookout for a new bed frame, but I haven’t been able to find one that felt right. I didn’t want an IKEA number that might fall apart if I move again and many beds on the market just struck me as overkill. I wanted something simple, but high quality, and then a friend mentioned they’d recently picked up a frame from Eva. Considering there’s a 365-day return policy I decided to part with the very reasonable $1,200 and give it a try.

Eva delivered the frame the next day and it took me less than 10 minutes to put together solo. Designed out of Melbourne, Eva’s products have won multiple awards and the whole company is B Corp-certified, meaning they’re doing right by the planet. I love the minimalist aesthetic and haven’t had any sleepless nights yet, so I’ve no complaints. Plus, it’s always nice to have the opportunity to support an Aussie company that’s doing good work.

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A post shared by Genio Ng | Easy Recipes 🍴 (@geniuseatss)

@geniuseatss by Genio Ng

Clelia Niyikiza – Branded Content Assistant

The world of social media has brought a lot of good in my opinion, and one such example involves helping the bad and lazy cooks out there like myself. Nothing is more frustrating for a lousy cook than seeing a video of an easy meal but not having the ingredients and instructions. I stumbled upon this Instagram account called geniuseatss, and it’s been a big help in pushing me to use my kitchen a bit more instead of an app when hungry. His meals are straightforward; although the videos are short, he gives all ingredients and cooking methods in his captions. If I can figure it out, I’m sure anyone else can. If you’re looking to get creative in the kitchen, especially if you prefer your meals on the spicier side, I recommend checking out @geniuseatss on Instagram.

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Beaujolais wine

Image: Beaujolais Wine

Beaujolais Wine

Jacob Osborn – Staff Writer

In a story that can only come from France, 14th-century Duke of Burgundy Philip II the Bold dubbed the Gamay grape as a “disloyal variety” and thereby banned it from the region. That same grape made its way south and eventually spawned an industry that continues to this day. Whilst centuries in the making, however, Beaujolais wine is only now gaining wider attention in places like America and Australia.

I recently attended a “Meet the Makers” tasting event at Bar West in Portland, Oregon, where we sampled Beaujolais wines alongside a variety of lunch courses. It was hosted by established tastemaker Chevonne Ball of Dirty Radish travel, whose epicurean passions are matched only by her love of camaraderie. “What do you pair your wine with?” She once asked a winemaker during a trip to France. “Good people” he replied, and she’s definitely taken the message to heart.

Then there were the wines themselves, all of which reaped genuine power out of the aforementioned Gamay grape. Highlights included the Domaine des Billards from Saint-Amount Vineyard and a Baron de L’Ecluse from Cote de Brouilly, to name just a few. Each one paired perfectly with its respective dish, which included a seasonal vegetable appetizer, poached salmon on a bed of risotto, soft cheese with fresh bread glazed in olive oil, and more.

If you love yourself a quality Burgundy or other classic French wine, don’t sleep on Beaujolais. Each one we sampled was expertly balanced and ripe with expressive flavour. Keep your eyes peeled because this region is finally having its moment and these wines are coming to a bar or retailer near you. Pick up a bottle and enjoy it with friends.

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Nick Hall
Editor-in-Chief

Nick Hall

Nick Hall is an award-winning journalist and the current Editor-in-Chief of Man of Many. With an extensive background in the media industry, he specialises in feature writing, lifestyle and entertainment content. Nick is a former Mumbrella Publish Awards ‘Editor of the Year’ and B&T's ‘Best of the Best – Journalist’ category winner.

Prior to working at the men’s lifestyle publication, Nick spent two years as a journalist with Inside Franchise Business, focusing on small business, finance and legal reporting.