As Aussie beef and lamb continue to make inroads in the Great North, Canadian menus are taking on a Down Under feel. From cozy braised lamb shanks to Wagyu tomahawks flambéed tableside, it’s all super tasty, mate!
The Australian Lamb chop “Scottadito” at Edna + Vita won’t actually burn your fingers (as the Italian name suggests), but the guests wouldn’t care. The caramelization and char on the Aussie chops, the grilled lemon, the chimichurri, it’s all working thanks to Chef Matt Rosen.
In Exeter, Ontario, Chef James Eddington of the eponymous Eddington’s is cooking up a seasonal Braised Aussie Lamb Shank with cognac orange juniper glaze and barley risotto. If that’s too fancy for your liking, there’s also a kofta seasoned Aussie lamb burger with house made turnip pickles and garlic sauce. We bet that goes down smooth with a bit of the amber fluid!
Aussie meats are getting some serious shine at Chef David Godsoe’s Restaurant e18teen in Ottowa. There’s Black Opal Wagyu from Tasmania, Pinnacle Farms Grassfed ribeye from Queensland, and lamb rack from New South Wales. Chef recently added a full-size “rack for two” on the menu, and it’s outselling the racks for one!
The best way to upgrade on a steakhouse experience at an actual castle is to get the Aussie Wagyu Tomahawk with Hennessy Flambé cooked up by Aussie Beef Mate Chef Scott Smith and his crew at Blueblood Steakhouse in Toronto. Talk about dinner with a show!
Have you spotted Aussie meats near you, or have them on your menu? Let us know eh, and we’ll give you a shout in an upcoming edition!