Latest video
Nam Tok? Yes Chef!
Myffy Rigby
Join Myffy Rigby as she heads to Chat Thai in Circular Quay to meet with chef, farmer, and all around food industry extraordinaire Palisa Anderson. Hear the story behind Palisa's favourite thai beef salad - Nam Tok - and learn to make her version using Australian flank steak and a colourful selection of goodies from her farm, Boon Luck Farm.
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Last Week's Video
The Best Way to BBQ Lamb
Mark Best
Chef Mark Best shows us the 'Best' way to BBQ Australian lamb. Here, Mark chooses three cuts - forequarter chops, deboned lamb leg, and lamb ribs, and prepares them three different ways using a range of techniques and flavours. Perfect for the summer barbecue!
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Argentinian BBQ - Casa Esquina
Will Quartel
We explore the origins and traditions of Argentinian BBQ with Casa Esquina executive chef Will Quartel. Casa Esquina is a Mendoza-inspired restaurant taking up residence on the corner of Balmain's Elliott and Darling Streets within a historic Victorian mansion. Argentinian influence goes beyond the menu; it's woven into every detail.
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Masterclass
GREAT STEAKS
Sean Hall, Scott Greve
This masterclass focuses on how to cook the perfect steak for your business; whether it’s butchering, a simple sandwich, takeaway, right up to fine dining – at RMA, we have your back. We’re here to create, educate and inspire success with Australian red meat on your menu. We’ve created this masterclass for the foodservice professional – the chef, chefs in the making, procurement managers, peak industry councils, producers and anyone who has love for Australian red meat.
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CUT OF THE MONTH
Lamb Leg
HAM#4820
Derived from the hindquarter, there are two legs per animal accounting for around 30% of the total lamb carcase. Leg is prepared by the removal of the chump using a right angle cut at the back of the hip bone.
The shank is usually tipped at the caudal level of the shin meat on the tibia. A thin layer of covering fat is generally left to assist in retaining juiciness during cooking. Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops.
Best Practice
Big Steaks
Mark Best
Cooking a large chunk of meat is no longer for the faint of heart – be it the investment you’ve made, the pressure of technique, a desire to impress, or all of the above; and probably more.
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The Goat Trail
Sydney’s Goat Trail
Sarah Tiong
Join us on Sydney’s first Goat Trail – hosted by chef Sarah Tiong, 2 x MasterChef contestant and co-owner of Ogni Restaurant in Surry Hills. Australian goatmeat is a delicious protein that can be used in a variety of dishes and cuisines – take inspiration from the incredible dishes featured in our first Goat Trail – or go and try them for yours.
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