Masterclass
CURRIES & TAGINES WITH RED MEAT
This masterclass focuses on low and slow cooking with curries and tagines. It really is the perfect winter dish so chefs, time to get these dishes on your menus. We’ve thrilled to be able to bring you these masterclasses where we look at different ways of utilising Australian red meats.
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CUT OF THE MONTH
Chuck
HAM#2260
The extremely versatile chuck is derived from the neck area of the animal accounting for around 5.7% of the carcase.
Made up of multiple muscles, it is a well used area so contains a great deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods.
Cut Two Ways
Summer Lamb cooked by two different chefs
Lucas Restaurants partnered with Australian Lamb to develop and promote special lamb dishes over the January period at Chin Chin, Hawker Hall and Grill Americano – featured here are the dishes of chefs Benjamin Cooper of Chin Chin and Andrea Kok of Hawker Hall.
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Red Meat Eats
Top five red meat trends around Australia
Welcome to the second instalment of Red Meat Eats – a visual showcase of what is trending at foodservice venues around the country. Produced twice a year in August and February, Red Meat Eats gives you an insight into the hottest and coolest red meat dishes, from fine dining to fast casual, and all the tasty treats in between.
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