Chris Cosentino's Kombu Dry-Aged Coulotte with Angry Shrimp on the Barbie & Little Jems

You’ve never seen anything like Chef Chris Cosentino's Kombu Dry-Aged Coulotte, served with ‘angry prawns’.
It’s a great update on surf ‘n’ turf, bringing in oceanic notes from seaweed used to age the steak and seal it for roasting too.
We also love this video because Chris introduces us to 'soy bae' - you'll see what we mean.
Want the recipe? Head to our site via the link here: westholme.com....