Well ladies and gentleman, last week’s debut into the steak world (with a visit to El Dorado’s), set my taste buds alight and only inflamed my appetite and yearning for red meat. So this week I decided to go on a road trip in my chase for steak.

I admit that prior to my visit, Lambert’s Vineyard at Wamboin was not known to me for its steak, rather, as the name suggests, it was a venue synonymous with award-winning wines. However, my eyes were to be opened as we took the pleasant 25-minute drive past the Canberra Airport and up Norton’s Road where the winery sits atop a quiet little hill overlooking the beautiful vineyards and surrounding properties of Wamboin.

For this venture I asked fellow Brumbies forward Adam ‘Can I get a leg-up?’ Wallace-Harrison to accompany me.

On entering Lambert’s we were greeted by Phil, our gracious waiter for the evening, who guided us to a very romantic table for two by the fireplace. I couldn’t help but think this was a bit of a waste: sitting down with the perfect steak and a glass of Lambert’s famous Shiraz in front of an open fire with another man!

I know players like Clyde Rathbone and Adam Ashley-Cooper regularly do this sort of thing but, being a prop, this was new for me. However knowing Adam as well as I do, I soon got over pre-date nerves.

For entrée we were treated to a delicious margherita pizza but I will spare the details of the starters and move straight onto the mains as the steak we were served was without doubt one of the best cuts I have ever tasted.

Being a prop, I usually settle for a cold beer and a couple of snags thrown over the barbie to satisfy the taste buds. However, I do like my steak and the strip loin of wagyu beef we were served was to die for. We both ordered it cooked ‘medium’ with a side of potato puree and fresh greens. When it came out on the plate with a spicy sausage on top, it didn’t look any different to any other cut of steak. But when we took our first bite we discovered the secret of wagyu.

It was so succulent and full of flavour and it really did melt in your mouth. Why had I never tasted this little bundle of joy before?

We invited head chef Dean McCrae to join us and explain the secrets of wagyu. He explained that wagyu beef traditionally comes from Japan; however, it has recently become available through Australian producers and suppliers in Queensland.

But the secret to wagyu? In addition to being aged for four weeks before it’s distributed to the restaurants, the cows are provided with stress-free living which creates the unique marbling in the steak, the intense flavour and tenderness in the meat.

Apparently some cows even have regular massages to de-stress them – although I think Dean might have been pulling our legs? Were you Dean?

But if this was the key, I hope those cows are having pedicures, manicures, facials and all the shiatsu they can stand to keep producing such a sensational cut of meat.

As well as sampling some of Lambert’s famous reds over our meal (our favourite being the award-winning 2004 Shiraz) our hosts for the evening, Ruth and Steve Lambert, gave us a post-dinner guided tour of the winery.

It was fascinating to learn about the whole process and the little intricacies that make the difference in the flavours of the wine. Ruth and Steve were the most gracious of hosts and added to what was already an extremely enjoyable dining experience by chatting to us over dinner and sharing their passion for what they have achieved so far.

So what did we learn about our little trip to Lambert’s winery? Well, it has some of the best locally produced wines in the region and one of the tastiest steaks this side of the Brindabellas. I strongly recommend you make the trip to Lambert’s, sample the Shiraz and treat yourself to the wagyu beef, you won’t be disappointed!

Stay tuned for next week’s review, where Brumbies star, Nic Henderson, will hunt down another one of Canberra’s best steaks!