New trends in beef and lamb showcased before top restaurateurs + PICTURES

Beef Central, 14/09/2023


NEW trends and tips in beef and lamb dishes were showcased  before some of Australia’s most renowned chefs during a recent Sydney trade event.

Meat & Livestock Australia hosted the Rare Medium program event, attended by 150 top executive chefs and leaders in the food service industry, at the Sofitel Hotel on Sydney’s Darling Harbour.

Four featured chefs created a selection of innovative and novel beef and lamb-based items, and participated in a Q&A session.

On the tasting menu were a range of less well-known items including intercostal skewers, salted Wagyu tongue, roasted lamb neck and savoury lamb donuts.

The Sofitel’s executive chef Sam Moore served fried mini savoury lamb donuts and beef tartare mini tartlets.

Alex Pritchard from famous Sydney restaurant Icebergs created roasted lamb neck, castelfranco, salmoriglio, and Alanna Sapwell from the Eltham Hotel prepared lamb shanks, peas al francaise and mini yorkies.

Rockpool Grill Dining Group’s Corey Costelloe offered salted Wagyu tongue with reuben condiments, and Adelaide’s Jake Kellie from Arkhe offered intercostal skewers, garum, black pepper and lime cream.

The audience was told Australian domestic consumers’ appetite for red meat is still strong, with MLA reporting that each Australian consumes an average of 19.2kg of beef, compared to the global average of 6.4kg, as well as 5.9kg of sheepmeat compared to the global average of 1.8kg.

Here’s some images from the event, taken by Anna Kucera.









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