Aussie lamb pastrami hash – using prepared lamb pastrami from Aussie Select, this is a speed-scratch concept ready to rock at a breakfast buffet station or plated setting. Breakfast hash is as approachable as it gets, and using Aussie lamb pastrami gives it a totally new twist.
Shio-koji marinated Aussie Wagyu kushiyaki – these were voted the most popular dish of the conference, and for good reason. Our chefs marinated gorgeous Wagyu ribeye from Westholme in shio koji to amp up the umami impact, skewered them in bite-sized pieces, and seared them on the plancha. We found we didn’t really need the little brush of white tamari as the Wagyu packed a flavor punch already, but a grating of truffle salt and plating on a shiso leaf for elegant presentation made for easy and delicious eating! As a passed app for banquets and catering, or an action station, it’s pure dynamite.
Aussie grassfed beef chopped steakhouse salad – we served this at an outdoor lunch in the Atlanta heat, and took advantage of a beautiful sous vide beef cut from our friends at Cuisine Solutions. Crisp and cool romaine is the bed, and the pure beef flavor of grassfed sirloin gets to shine, with a medley of chickpeas, tomato, briny giardiniera, provolone and a lemon-oregano vinaigrette.
For more of what’s happening on hotel menus with Aussie meats, follow the link.