For chef Sean Hall, dry-ageing beef for 45 days makes all the difference in the world. “Once you’ve experienced the heightened richness, flavour and unique smell of dry-aged beef, it’s hard to go back,” he says. “The controlled loss of moisture over time allows natural enzymes to slowly break down the tough muscle fibres, until you can almost cut the meat with a spoon.”

At the new 6HEAD steakhouse at Perth’s ritzy Elizabeth Quay, he introduces an additional flavour profile, coating the fine diner’s prime cuts of highly marbled Karubi short ribs with whipped chocolate butter.