Your ‘mates at Aussie Beef & Lamb are loving the competition going on right now among these 7 top-notch Club & Resort Chefs.
We challenged them to create two dishes with different cuts of Aussie lamb; one entrée, and one appetizer. There’s a lot to drool over in the submissions so far! The winner will take home a $2,000 cash prize, and will be announced next month. And YOU can get in on the action, too – just menu Aussie Lamb between now and May 31st, and send us a piccie HERE, and you can be one of the five grand prize winners, taking home $500!
Here are a few highlights and some inspiration to help you get into the Spring of things in your operation:
Mind Your Peas and Carrots!
The chefs are leaning into spring veggie sides, from the fava and English pea salad with Rhy Waddington’s Sous Vide Aussie Lamb sirloin, to the Truffled Pea Puree and Roasted Carrot-Honey Coulis on Colin Moody’s Aussie Lamb “Rack and Roll.” Just about all the chefs incorporated peas or carrots -- or both -- in their dishes, but no two were alike.
Stop at the Spice Market
North African spices are definitely having a star moment, from Kevin Walker’s Moroccan-Spiced Aussie Lamb Sirloin, to Lance Cook’s Kofte Kebabs. Aussie Lamb is always a great pairing with these flavors, from Ras al Hanout to Za’atar – the region’s warming spices and their earthy and nutty flavors with a touch of heat bloom into their best with Aussie lamb.
Get Casual with It
Some of the tastiest looking entries were also the most approachable. Who wouldn’t want some of Eva Barrios’ Aussie Lamb Empanadas? Or Scott Craig’s Lamb Kafka, essentially a high-grade sous vide Aussie Lamb meatball with a trio of CBD-enhanced (yes you read that right) dipping sauces!
Good luck to all the entrants, and let us see your Aussie lamb!