New trends in beef and Lamb showcased for industry
Meat & Livestock Australia recently hosted an event showcasing new trends and tips in beef and lamb dishes featuring some of Australia’s most renowned chefs.
The organisation, which regulates standards for meat and livestock management in Australian and international markets, held the event at the Sofitel in Sydney’s Darling Harbour for 150 people including top executive chefs and leaders in the food service industry.
The featured chefs created a selection of beef and lamb canapes with MLA also hosting a Q & A session.
The Sofitel’s own executive chef Sam Moore served fried mini savoury lamb donuts and beef tartare mini tartlets. Alex Pritchard from Icebergs created roasted lamb neck, castelfranco, salmoriglio, and Alanna Sapwell from The Eltham Hotel prepared lamb shanks, peas al francaise and mini yorkies.
Meanwhile Rockpool Grill Dining Group’s Corey Costelloe tantalised with salted wagyu tongue with Reuben condiments, and Adelaide’s Jake Kellie from Arkhe offered intercostal skewers, garum, black pepper and lime crema.
Our 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 an average of 5.9kg of sheep meat compared to the global average of 1.8kg.
Meat & Livestock Australia, 14th September 2023
