Rare Medium

Latest video

Beverage Matching Beef with Mike Bennie.

Mike Bennie

Join Mike Bennie - drinks writer, journalist, presenter, and co-owner of P&V Liquor Merchants - to hear his thoughts on modern-day food and drinks matching, with a focus on Australian beef. P&V Paddington chef Leila Khazma plates up three beef dishes with Mike making recommendations for each. From non-alcoholic beer to dry sherry, it's about pushing boundaries and thinking outside the usual ideology of red meat with red wine.

Last Week's Video

Spaghetti Chitarra Con Pallottine? Yes Chef.

Myffy Rigby

In our new series Myffy Rigby explores classic and signature dishes at restaurants and venues around Australia. In our second episode, we visit chef Alessandro Pavoni at his new venue Postino Osteria in Summer Hill to try one of the most popular dishes from the menu - the Spaghetti Chitarra Con Pallottine.

Lamb Cuts

Lamb Ham with Luke Powell

Luke Powell

Charcuterie and smoked meats extraordinaire Luke Powell from LP's Quality Meats takes us through the process of making a smoked lamb ham. Lamb leg is brined for a week then smoked at 77C over hardwood until the internal temperature reaches 65C. Sliced and served however you like (in our case with mustard and pickled chilies on a crusty bread roll) it is a delicious talking point for any table and the perfect balance of smokey ham and the unique flavour of Australian lamb.

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.

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.

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.