Now that the episodes of Chef Walter Staib and his “Taste of History” visit to Australia are airing, we caught up with chef to get his firsthand take on what he saw, tasted and loved in his time Down Under. We get his advice for North American chefs and his most memorable moments in the interview below; make sure to watch episodes 8 and 9 of season 13 to see the references in action!
ABL: Now that it’s been a minute since your trip Down Under, what has stuck with you, particularly about the lamb? Any lasting impressions or memories?
Oh, so many. It really was a once in a lifetime experience. One of our visits I got to cook lamb chops right there on the farm for everybody, such a great moment.
But what impressed me most was getting to know the farmers, see the farms, and all the chefs. The people were so gracious, so excited to share what they do and why. There were no secrets, just passion, pride and love for their craft.
ABL: What makes lamb from Australia special? Why should chefs here in North America consider it as a preferred source?
First off these environments are so natural and beautiful. You see the animals roaming around, eating grass, it’s very low stress. That’s what a commitment to animal welfare looks like.
I’ve been around the world and seen just about everything when it comes to raising animals for food. There’s just no comparison to the care that the producers in Australia give. It’s done with purpose, and something they’ve done better over time as they’ve learned the best ways to work with the animals and the land.
ABL: What were some of your favorite bites with lamb from your time in Australia?
I know they’re hard to get here in the US, but the lamb ribs in sticky adobo sauce at Serai in Melbourne are just amazing. They’re a top seller on the menu, and a very profitable one for Chef Ross Magnaye. The way he builds the flavors first with a slow braise, then fired over the wood and glazed with the adobo…wow.
But maybe the ultimate lamb dish would be the Pyrenees style roasted lamb at the Bunyip Hotel in Cavendish out in the country. It’s this little country pub near Grampians National Park, and he’s doing an amazing braise of shank, necks and neck chops that Chef James Campbell puts together at his “humble boozer.” I can sit here and recall the flavors, they took me back to Provence. All the lovely intramuscular fat, collagen and vegetables come together low and slow for this sauce that’s irresistible, and a perfect way to show the depth of flavor of the lamb.
ABL: What advice would you give chefs in North America about lamb from Australia?
I am an aficionado of Aussie lamb, going back to my early days as an apprentice in the Black Forest. I served it in my restaurant in Philadelphia, where it did really well. I’ve always loved it for its quality and distinctive flavor. Because it’s raised on pasture, it’s so mild and tender.
I recommend when chefs serve Aussie lamb or beef - be loud and proud! Explain it, put it on the menu. You’re not only serving a delicious protein, you’re supporting a movement for better animal welfare and a better way for the planet; your guests will get excited about that too, and see the value in it.