Rare Medium #04

R ar e Medium # 0 4 Level 1, 165 Walker Street North Sydney, NSW 2059 Phone 02 9463 9308 Email raremedium@mla.com.au

E ditor

ML A Foodser vice Contacts

Connaugh Sheehan

csheehan@mla.com.au Subscribe

1800 550 018

raremedium@mla.com.au M aga z i n e E n q u i r i es

N at i o n a l M a r k e t i n g M a n ag e r F o o d se rv i c e

Connaugh Sheehan

Claire Tindale

csheehan@mla.com.au

ctindale@mla.com.au

Des i g n

N . S .W/A .C .T

MASH

Doug Piper

mashdesign.com.au

dpiper@mla.com.au

Printing

QLD/ N .T

Southern Colour (VIC) Pty Ltd

Glen Burke

southerncolour.com.au

gburke@mla.com.au

Photographe r

S.A

John Laurie

Brett Atkinson

johnlauriephoto.com

batkinson@mla.com.au

P ro p S t y l i s t

VIC/ TA S

Sonia Rentsch

Gerard Doherty

soniarentsch.com

gdoherty@mla.com.au

Food Stylist

W. A

Deborah Kaloper

Rafael Ramirez

deborahkaloper@me.com

rramirez@mla.com.au

ILLU S TRATOR

Eleanor Crow

eleanorcrow.com contributing writer

Sean Edwards

THE

CHEF's

JOURNAL

OF

AUSTRALIAN

B EEF,

LAMB

&

GOAT

– PUB

3

augus

Pa p e r st o c k Grange by K.W Doggett __ Elemental chlorine free pulps, sourced with responsible forestry practices.

HED –

t

LIS

– 201 C o pyright

This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of information in the publication; however, MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. Readers should rely on their own enquiries in making decisions concerning their interests.

Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. © 2013

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F E AT U R E O N E

MASTER CLASS

A Very Happy Birthday – Target 100 turns 1

Lamb Neck Fillet Roast Item #5059

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S P E C I A L F E AT U R E

F E AT U R E T W O

New Kids On The Block – the rise of café culture

Lamb Cuts That Grill

M.L.A

CONT E NT S RM #04

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ON THE MENU

ONE CUT WONDERS

Café Menu

Lamb Neck Fillet Roast

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BITE SIZED

38

M O M E N TA RY

Chef Andrew Gale St Ali, South Melbourne

Editor's Note My parents got me started on coffee sometime during the year I turned 6. Every Saturday in between my ballet classes, we'd all go to a café in Glebe – a suburb of inner west Sydney – and my sisters and I would drink lattes, which this particular café served in bowls. My folks then delivered us back to our long suffering ballet teachers, high as kites on caffeine, and we’d dance the afternoon away. Such sweet memories.

Most of us would have café experiences like this… replace the bowls of latte with bacon & egg rolls and the Saturday morning ballet with Saturday morning hangovers, and I think I’ve got most of us covered.

Whatever walk of life we’re from, cafés are a part of it.

With Australia's love for quality gourmet coffee and the extent to which its consumption is entrenched in the daily routines, cafés are realising the potential of having such a strong presence in our lives.

The industry is expected to experience sustained growth over the five years through to 2017-18 as Australians remain keen on coffee, however there will also be a shift in focus to food, because consumer demand for high quality, convenient food offerings will be part of that growth.

In the Café issue of Rare Medium, we’ve sought out a few of the nation’s café chefs to give us an insight, through their recipes, into the future for the Australian café scene. These cafés are living examples of the future trend of having a dual focus on excellent coffee and superb food offerings.

We also hear from Sean Edwards, publisher of Café Culture Magazine, on where he thinks Australian cafés are heading... and surprise, surprise he too mentions food. Yay! Read on my Fleischmeister in the making, Connaugh

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The Australian cattle and sheep farmer sustainability initiative, Target 100, has turned 1!

A Very Happy Birthday Target 100 is a commitment to deliver sustainable cattle and sheep farming in Australia by 2020.

It's a big goal and in our first year we have completed 35 initiatives towards achieving sustainability.

So you know what’s going on behind the scenes, Rare Medium has decided to publish some of the on farm and research initiatives that are already underway.

F E A T U R E

O N E

The initiatives are research and development projects that the cattle and sheep industry commissions Australian universities and research organisations to undertake to find more efficient and environmentally beneficial practices from the paddock to the plate.

The initiatives, both big and small, tackle the issues of biodiversity, water management, reducing emissions and promoting soil health, all to ensure Australia continues to lead the way in sustainably producing some of the world’s best red meat.

There are 100 but we’ve only got space for 10... to find them all go to www.target100.com.au

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Improving fence position for environmental benefits

O N E

Following the floods of early 2011, farmers in Queensland have had to rebuild fences. Agforce, the state farming body, has provided advice on fencing strategies to better manage land types for production and environmental benefits. The industry will continue to focus on re-thinking property layout and management to improve environmental and production outcomes.

F E A T U R E

I n itiative

I n itiative

14

Investigating livestock feed options to cut methane emissions in Southern Australian This project is quantifying the potential of a range of feeds, not currently used as mainstream feeds by the dairy and sheep industry, and also feeding strategies to reduce livestock methane emissions.

I n itiative

22

Producing energy from feedlot manure This project is studying the success of energy recovery from feedlot manure around the world and aims to demonstrate the effectiveness of combustion and gasification as energy options. A cost benefit study of energy recovery from feedlot manure versus applying the manure to agricultural land as fertiliser, which is what is happening currently, will also be conducted.

I n itiative

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Maximising carcase utilisation 0 4 .

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A number of industry projects are working to increase the volume and value of products that can be derived from a carcase during processing in order to ensure maximum productivity per animal.

By-products of beef and lamb represent opportunities to maximise carcase utilisation and minimise waste.

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I n itiative

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Understanding how a by-product from winemaking can reduce livestock emissions This project aims to reduce methane emissions by identifying and characterising the active ingredients in grape marc , a by-product from wine production, that can reduce livestock emissions. Tannins in the grape marc are believed to be the active ingredient. The project will quantify, through understanding tannin chemistry and mechanisms, the potential of using grape marc and other tannin rich food sources as a supplement which will help in reducing livestock emissions.

I n itiative

96

Creating energy from solid waste in abattoirs – Completed Solid waste streams from abattoir can be used as alternative and renewable energy. New technologies have been trialled to refine this process to improve the environmental profile of the industry.

R esult : The results from this trial strongly support using solid waste to generate energy at meat processing facilities that have boilers suitable for co-combustion of solid waste. Due to the significant economic advantages, it is very likely that many processing facilities with boilers suitable to co-combust solid waste will proceed with this practise in the near future.

I n itiative

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F E A T U R E

O N E

Reusing water in abattoirs Abattoirs use large amounts of water to ensure high food safety standards.

Currently less than 2% of the used water is being recycled, mainly due to regulatory restrictions. A number of initiatives to reduce water consumption and increase water reuse are being identified and initiated and regulatory approval is being sought.

A water reduction initiative is trialling dry cleaning and alternative sterilisation methods to reduce water consumption.

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F E A T U R E

Evaluate a range of fat based products, such as cotton seed oil and coconut oil to determine if they have the potential for use as feed additives by northern Australian farmers to reduce methane emissions per animal.

O N E

I n itiative

Dietary supplements to reduce methane emissions – Completed

R esult : Fats and oils change the fermentation process in the rumen, producing more acid and less methane, thereby reducing methane emissions and increasing productivity. A number of feed supplements have been examined for their impact on methane emissions including canola and sunflower oils, grape marc (a wine by-product of grape skins and seeds), spent brewer’s grains, tannin extract (from black wattle) and marine algae (high oil content). Of these, the oils (3.5% methane reduction for every 1% increase in dietary oil) and grape marc (20% reduction of methane) have shown promising results and indicate further work to establish commercial potential and to define operating parameters.

I n itiative

08

Genetic technologies to reduce methane emissions from Australian beef cattle This project aims to deliver genetic technologies for breeding cattle with a low methane production trait. It will provide new knowledge on genetic variation in methane production and genetic associations with other production traits and will record methane production by animals from the major Australian breeds.

I n itiative

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More beef from pastures The More Beef from Pastures program seeks to achieve a sustainable (economic and environmental) increase in kilograms of beef produced per hectare through optimal management of the feed. Eight modules have been developed to provide tools and information to enable southern beef producers to increase productivity and profit while minimising risk.

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For more initiatives or to meet some Australian farmers and see what they’re doing to deliver sustainable farming across the nation visit www.target100.com.au

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S t e p s

f o r

p r e p a r i n g

Neck Fillet Roast

Item #5059

The neck fillet roast is prepared from a lamb forequarter (Item #4972).

Split the forequarter in half by removing the spine and the rib cage:

M A S T E R

C L A S S

1.

Cutting along both sides of the spine with your boning knife.

2.

Flip over and start removing the rib cage.

M A S T E R C L A S S

3.

Follow along the rib bones, on both sides of the forequarter, with your knife.

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Keep following the bones until you reach the cuts you made along the spine bones, remove spine and rib cage completely.

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5.

Take one half of the boneless forequarter (Item #5047) and remove the ligamentum nuchae (otherwise known as 'paddywack').

M A S T E R

C L A S S

Take care to remove all of it, as it won’t tenderise during the cooking process.

6.

Locate the seam between neck and the blade and gently follow the silver skin with the blade of your knife to remove the neck fillet roast.

M A S T E R C L A S S

7.

Trim the neck fillet of excess fat and sliver skin and trim the edges.

Neck Fillet Roast (Item #5059)

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S P E C I A L

F E A T U R E

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S ea n E dwa rds Favourite coffee: Piccolo Latte

F E A T U R E

by

S P E C I A L

New Kids On The Block – the rise of café culture

Sean Edwards publishes Café Culture Magazine; one of the café scenes leading trade journals. Sean has been involved in the Australian café industry for over 20 years. Originally owning several regional café businesses, he is very passionate about the growth of the Australian café industry. He has been pivotal in the development of the Australian Barista Standards and now travels the world uncovering new café trends and emerging markets. He is committed to the growth of a profitable and sustainable Australian café segment.

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Here Sean talks about the changing café scene in Australia.

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“Could I please have the wagyu

beef cheek slider with the adobo ranch sauce and the pickled cornichon salsa”.

No, we a re not at a restaura nt or a bist ro, we a re at Ma mma Bea r Ca fé in F lem in g ton – suburba n Melb our ne – one of t he ma ny new a ge, h igh- end c a fés t hat have p opp e d up; usin g h igh qua lit y pro duce to del iver contemp ora r y cu isine to the hung r y masses who frequent this

S P E C I A L

F E A T U R E

growing market segment.

The Australian café is now far more sophisticated with a revived focus on the standard of food offering to sit on par with their high-end coffee delivery. The wagyu burger style of food offering is only apparent in a small percentage of café establishments, but the trend of using high quality ingredients is growing. With café coffee sales reaching an annual figure of $13 billion, it’s clear that this space is healthy and is a good arena for food experimentation by the entrepreneurial café business owner.

As a café consultant I get excited when I see café owners step outside the normality of the more traditional café menu. Yes, it’s nice to have the old favourites but when you modify them you can start to create a real point of difference. For example the traditional steak sanga with tomato sauce could now sound like: Seared skirt steak on a brioche bun with tangy vine tomato relish and a confit of caramelised onions. Not only does it make the original meal sound much more tantalising you could even make a few extra bucks from it simply because of the menu description. Menu design is always a challenge for many café owners but spending the time on this part of the business will reward you instantly.

We are blessed in Australia with fresh produce. The café that highlights ‘fresh’ produce on their menu often will be the business with every seat filled.

I will go out of my way to eat farm fresh produce and organic treats that taste like they have been picked from the garden that morning.

F E A T U R E

If you cruise around the café scene in Melbourne and go to places such as Auction Room, Proud Mary or Axil Coffee, it’s not uncommon to see delicacies such as the wagyu beef burger, beef flank Chimichanga’s and shin meat ragout (high up) on the menus. For the punter, the great thing about the higher quality café menu is that it is often reasonably priced, takeaway-able and if there is a table, just tuck yourself in – no need to book.

demographics and the area in which the business is located. You need to understand these in order to run a successful business.

S P E C I A L

We are seeing café kitchens staffed by restaurant experienced chefs, several steps ahead of the traditional bread based offerings, being more open minded about what can be served in a café environment.

My personal future prediction of food trends in the café sector sees quality as the winning formula for the modern café concept. I travel a lot, around the country and overseas, and I see people lining up for high quality service and ingredients – if it is presented in an affordable manner.

The coffee service in Australian cafés is leading the world and I can see that soon, Australian café businesses will also lead the way with cool food menu ideas and open thinking.

A good café should run at around 30% food cost. Getting a higher cost/portion dish on to your menu is possible if the portion size is reduced a little.

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If you apply a calculation to your menu you will never over run the food costs of your business. There are some other important factors which may affect your menu price like your customer

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When it comes to grilling lamb, the cuts that tend to come to mind are cutlets, backstrap, tenderloin... and that seems to be it. For such a small beast however, the grilling potential of lamb is huge. Many lamb cuts – if broken down properly – can be carved and served as steaks or grilled and sliced over salads. Many of the cuts that follow can satisfy those of your customers who like a grilled piece of meat but can also keep your plate costs down – many of them are Masterpieces – the ‘other’ cuts of lamb.

F E A T U R E

T W O

that

Chump Chop

01

Lamb chump chops are cut from the rump section of the leg and contain backbone and part of the hip bone, which vary in shape. Muscles found in a chump chop include the rump and the end of the tenderloin, called the butt tenderloin. The cap of fat is usually always left on to add flavour to the meat as the fat renders during cooking.

Loin Noisettes

Rump Steaks

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Rump is prepared from a chump by the removal of the tail portion, bone, as well as the cap muscle and fat. This is a boneless piece of meat. The rump can then be portioned into steaks and grilled.

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Noisettes are cut from the shortloin, which sits between the leg and the rack sections.

The vertebrae bone is removed from the shortloin to create the noisette which is then perfect for stuffing and trussing and then sliced into individual noisettes for pan fry or grill.

Let your supplier know the thickness of lamb noisettes required.

Loin Chops

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Lamb loin chops are cut from the shortloin.

Muscles include the eye of the loin, the tenderloin (separated from the eye of loin by the T-shaped backbone bone) and a small section of flap.

Kidney fat is on the top of the tenderloin and the outer surface is covered with fat. This cut is sometimes referred to as a lamb T-bone.

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Backstrap

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The backstrap is prepared from a side of lamb and consists of the entire eye muscle lying along the top of the spine. It’s generally a small cut of meat. When ordering your backstrap, specify that the silver skin be removed.

Cutlets

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Depending on the preparation of the rack the cutlet contains a cap of fat, the eye of loin muscle and a rib bone. When ordering your cutlets, you must specify the length of exposed rib bone (average length 100mm), whether the cap (fat) is left on and how frenched you’d like the bone.

Forequarter Chop

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F E A T U R E

T W O

Lamb shoulder chops are cut from the blade portion of shoulder and contain part of the blade bone and backbone.

Eye of Rack

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The eye of rack is prepared from a rack of lamb by the removal of the fat and rib bones (feather and chine bone included).

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Lamb Riblets

T W O

The tenderloin is prepared from a shortloin by removing the muscle in one piece from the underside of the backbone. The Tenderloin is one of the most tender cuts on the carcase due to its minimal usage.

Typically the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut.

F E A T U R E

Tenderloin

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Lamb riblets are found on the forequarter and come from the square cut shoulder. Riblets are made up of a good amount of juicy meat. Cut into individual ribs, trim any excess fat, leaving some fat for flavour and juiciness. Cook in a hot pan or grill basting with a sauce or dry spices. To ensure the fat and meat is cooked through, finish in an oven.

Neck Fillet

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The neck fillet is a muscle that runs along the spine of the animal beginning at the base of the neck and stopping at the start of the rack. When grilling, thin sliced neck fillet is perfect for Korean BBQ style cooking and quick pan fry cooking. Marinate for a short time before cooking or simply oil, season and quick cook over a hot grill pan.

Forequarter Rack Cutlet

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* for steps on how to prepare a neck fillet yourself, see page 8 – Master Class.

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Forequarter rack is prepared from the forequarter by the removal of the blade, leaving the underlying meat attached to the rib bones. The ribs are trimmed and frenched to the specified length; cutlets can then be sliced from the rack.

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For the Patty:

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600g good quality beef mince

(we use a brisket and chuck blend)

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1 cup Japanese breadcrumbs, Panko 200ml milk 2 pinches Maldon sea salt 1 pinch black pepper, ground

Soak the breadcrumbs in the milk for 15-20 minutes until soft then drain excess milk. Place the mince into a bowl, add the seasoning and the drained crumbs.

Mix with your hands just until combined, then weigh out into 150g patties and set aside in the fridge.

4 brioche buns or any other bun

For the Sauce:

200g whole egg mayo 2 tbsp dill, chopped 2 eshallots, finely chopped 2 tbsp cornichons, finely chopped 2 tbsp tomato sauce 2 tbsp American mustard

of your choice

Mix all ingredients together in a bowl.

Brisket Burger

NSW

Chef Lilly Fasan The Grounds of Alexandria SERVES 4

on

T H e

menu

To Finish the Burger: 4 slices cheddar cheese 4 pieces iceberg lettuce

Heat up a fry pan and add a splash of ghee or olive oil. Place the patties on medium heat making sure to get nice colour but not to burn. Cut the buns in half and lightly toast, spread the sauce on each piece of bread, as liberally as you like, and then place a piece of lettuce on the bottom part of the bun.

Now that the patties are almost cooked place a piece of cheese on to each of the patties and put in the oven or under grill to melt the cheese. Once the cheese is melted, place each patty on top of the lettuce, place the top part of the bun on to that, then it is ready to eat!!

Enjoy.

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menu

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on

T H e

menu

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on

Slow Cooked Lamb Sandwich around

menu

M a k es

VIC

T H e

Chef Steven Rangiwahia Proud Mary

25 – 30 s a n d w ic h es

(depending on sandwich size and size of raw lamb necks)

12 lamb necks, bone in 3 carrots 3 celery stalks 3 onions

Bouquet Garni:

1 knob ginger 3 cloves garlic 6 bay leaves 3 star anise 1/3 cup coriander seeds 1/2 cup cumin seeds 2 tsp black peppercorns Season the lamb necks individually and place marrow side up in a roasting tray.

Scatter ingredients over lamb and throw in Bouquet Garni.

Place more grease proof paper on top, then another tray and press using a heavy object.

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Cover with water, then grease proof paper and several layers of foil to keep the heat in. Braise overnight at 60ÂşC. When lamb is tender, remove bones and shred the meat. Line a large baking tray with grease proof paper and cover tray with shredded lamb and season.

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When set, portion your lamb to fit the bread you would like to use, reheat gently, and serve with tasty beetroot relish and herb yoghurt.

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3 lamb backstraps, cut in half 1/4 bunch thyme, chopped 1/4 bunch marjoram, chopped 1 tsp black sesame seeds 1 tsp white sesame seeds 1/2 tsp cumin powder 1/2 tsp fenugreek powder 1 pinch sumac

oil to coat salt and pepper

Zatar Marinated Lamb Backstrap

Coat lamb backstraps in all herbs and spices.

with Brocollini & Freekeh Salad VIC

Chef Andrew Mcdonald Axil Coffee Roasters SERVES 6 - 8

To serve Salsa Verde:

1/2 hard boiled egg … 1/4 bunch mint 1/4 bunch parsley … 4 bunches basil 1/4 cup baby capers … 1 tsp dijon mustard 1 tsp red wine vinegar 50g croutons, made from sourdough 2 Ortiz anchovies … 50ml extra virgin olive oil Blend all ingredients, except baby capers, in a food processer until smooth. Add baby capers after, to taste.

Warm Brocollini & Freekeh salad: 200g Mount Zero freekeh

on

T H e

menu

(a cereal made from roasted green wheat)

100g buck wheat … 3 bunches brocollini 400g broad beans, double peeled (or use edamame)

200g Meredith goats cheese fetta 1 tsp red chilli, finely chopped … 1 tsp garlic, sliced 150ml chardonnay … 50g butter 1/4 bunch parsley, picked … 1/4 bunch mint, picked 2 handfuls baby spinach

(saving some for garnish)

Boil freehek and buckwheat together for 20 minutes then strain and set aside. Blanch beans and brocollini in boiling water for 1 minute then place in ice water. In a pan, sauté garlic and chilli over a low heat then add wine and butter.

Add the grains, stir through, then set aside.

Sear backstrap in a pan over high heat, then rest. To make the salad: warm the grains, add in vegetables and herbs, add spinach and toss until hot.

Slice lamb and add the juices from the lamb into salad then season.

Crumble feta over the salad and garnish with herbs. Place sliced lamb on top followed by salsa verde.

Drizzle with olive oil.

Enjoy.

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O ne

Cut

Wonders

on E C U T W O N D E R S

The neck fillet roast is prepared from a lamb forequarter (Item #4972).

The neck fillet runs along the spine of a lamb, starting at the base of the neck and stopping at the start of the rack.

The neck fillet roast is prepared from the forequarter by the removal of the blade, the shank and the breast.

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Slow Cooked Lamb Neck Fillet

S e rv e s

4

w it h

Tomatillo Salsa

I N G R E D I E N T S

2 500g neck fillets 2 tbsp vegetable oil 1 long red sweet chilli, finely chopped 1/2 bunch coriander, finely chopped 1/2 cup corn chips, crushed salt and pepper, to taste

TO SeRVE 115g frijole beans 115g tomatillo salsa verde 8 tortillas, toasted lime wedges coriander leaves avocado oil

1 . . Preheat oven to 180°C. 2 . . Heat oil in a large frying pan over medium heat for 2 minutes, then brown lamb on all sides 4–5 minutes.

3 . . Combine the chilli, coriander, lime zest, corn chips and salt and pepper in a small bowl, and roll the browned lamb neck fillets in the mixture.

Arrange the fillets on a baking tray and cover loosely with paper.

4 . . Roast slowly in the preheated oven for 30–35 minutes.

Remove and allow to rest 10 minutes prior to serving.

on E

C U T

W O N D E R S

M E T H O d

To s e r ve ______Serve lamb fillets with frijoles, salsa and toasted tortillas. Garnish with limes, coriander and a little avocado oil.

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Chopped Lamb Coleslaw Sandwich

a nd

I N G R E D I E N T S

2 neck fillet roasts 1 onion 1/4 white cabbage 1 celery stick 1/2 bunch green spring onions salt to taste 80 ml white vinegar 1 red chilli a few mint leaves mayonnaise sugar your choice of bread or wrap

FOR DRY RUB 1 tbsp salt 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp paprika 1 tsp ground cumin 1/4 tsp chilli powder

S e rv e s

4

To s e r ve ______Simply put lamb and coleslaw on your choice of bread or wrap!

W O N D E R S C U T

1 . . Combine all of the dry rub ingredients then use this to season the lamb necks thoroughly. Leave overnight or for at least 4 hours.

2 . . Place the necks on a trivet (rack) and then into a large roasting tray then into a hot oven for 25 minutes or until the lamb is cooked to your liking. Remove from oven and set aside to rest.

3 . . While the lamb is cooking, finely dice the onion and place into the vinegar with the sugar and boil this until onion is cooked.

4 . . When lamb is cool enough to handle, place onto a chopping board, and coarsely chop. Mix the onion through the chopped lamb mixture and check for seasoning.

5 . . The coleslaw is really simple, shred everything: cabbage, celery, celery leaves, chilli and mint as fine as you can and bind with mayonnaise.

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Lamb Bulgogi Burger I N G R E D I E N T S

4-5 500g lamb neck fillets, thinly sliced 4 spring onions, coarsely chopped 3 tbsp sugar 3 garlic cloves, coarsely chopped 1 5cm piece fresh ginger, peeled, cut into thin rounds

2/3 cup soy sauce 2/3 cup mirin (sweet Japanese rice wine) 1/3 cup sesame oil 2 tbsp sesame seeds, toasted 1 tsp black pepper, freshly ground

Sauce and Garnishes 1 cup Asian pear (about 1/2 large), chopped, peeled and cored

10 spring onions (2 chopped, 8 trimmed) 1/2 cup soy sauce 1/2 cup mirin (sweet Japanese rice wine) 3 tbsp sugar 3 tbsp sesame oil 4 tbsp sesame seeds, toasted and divided 8 jalape単o chillies, halved (seeded, if desired) 1/2 cup Kochujang (Korean hot pepper paste) 1 large butter lettuce, leaves separated and left whole

8 simple burger buns

M E T H O d

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W O N D E R S

1 . . Place spring onions, sugar, chopped garlic and sliced ginger in processor and blend until finely chopped. Transfer mixture to medium bowl.

2 . . Add soy sauce, mirin, sesame oil, toasted sesame seeds and black pepper to bowl; whisk to blend. Pour over sliced lamb necks, spreading to cover evenly. Cover and refrigerate at least 4 hours.

3 . . Remove lamb from marinade and flash grill lamb to medium. Transfer lamb to work surface and let rest. While lamb rests, grill jalape単os and trimmed spring onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface and slice into bite sized pieces.

D ippin g sauce

Puree Asian pear and chopped spring onions in processor until smooth. Add soy sauce, mirin and sugar and process until sugar dissolves. Add sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated. Season to taste with salt and pepper.

To s e r ve ______Mix Kochujang and dipping sauce together. Spread across one side of the burger buns. Arrange butter lettuce leaves on top and place grilled lamb over lettuce leaves.

Arrange jalape単os and green onions on lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve with extra Kochujang on the side.

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b ite

si z e d

5 tbsp kosher salt­ + 2 tsp pink curing salt­ + 3 tbsp dark brown sugar 4 dried bay leaves, crushed­ + 1 tbsp plus 1 tsp black pepper, freshly ground 1 piece boneless lamb breast (about 1 kg), with silver skin intact cherry wood chips, apple wood chips, or other fruit wood chips

INGREDIENTS

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B I T E

S I Z E D

After day 5, rinse the lamb breast thoroughly, pat it dry with paper towels, then roll it up and tie it. Let it sit uncovered in the refrigerator overnight.

• Make The Rub • Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb.

(You'll probably have some rub left over.) Shake off any excess rub and let the meat sit covered in the refrigerator for 5 days, turning the lamb over once a day.

METHOD

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Smoking the lamb bacon: Soak the wood chips in water for 30 minutes, then drain and pat dry.

Prepare your smoker. When the temperature inside the smoker has reached 90-95°C and the wood chips are smoking steadily, add the lamb and let smoke.

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Maintain the temperature at 90-95°C (at least) until a thermometer, inserted into the centre of the meat, reads 70-75°C. This will take about 2 hours, but it is recommended to smoke for 3, as longer cooking enhances the quality of the bacon. Allow the bacon to cool completely in the fridge and store, wrapped, for up to 1 month.

This lamb bacon has a very strong lamb flavour.

If your customers like lamb, they’re going to love this.

It’s got everything you love about bacon, with the bonus of that nice gamey lamb flavour.

Cooking with it is very easy – you use it basically the same way you’d use regular bacon. Cook the lamb bacon a little bit longer than pork bacon to crisp it up since it’s fatty.

It’s really awesome on BLTs, just to switch things up a little. It’s great for breakfast, with eggs, or on a bacon & egg roll. With brekky being one of the most popular dining occasions, why not try this menu twist — you're only limited by your imagination.

B I T E S I Z E D

3%

1% 2%

8% 34% 7%

18%

N. S.W

28% Australian Foodservice Channel Insights, Nov. 2012, BIS Foodservice Report

V IC QLD S. A W. A

N.T A .C.T

3 6

THERE ARE 12,057 CAFéS IN AUSTRALIA, A LARGE PORTION OF WHICH ARE IN N.S.W...

TAS

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3 7

M O M E N T A R Y

3 8

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3 9

Delicious!

M O M E N T A R Y

“One of my favourite dishes to make is seared ox tongue with soft semolina, wild mushrooms and deep-fried smoked duck egg.”

Chef Andrew Gale

“The café scene is constantly evolving.

To enable the growth of our sector to be sustainable, chefs need to be both flexible and innovative to ensure they remain at the forefront and keep their diners interested. People are becoming more and more demanding; hopefully we can keep it up!”

St Ali Café > South Melbourne

10:00 am

3 8

29 MAY 2013

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3 9

N O T E S

Meat & Livestock Australia (MLA) is a service company that invests in marketing and research and development on behalf of its 47,500 beef, lamb and goat producer members.

Our role within foodservice is to bridge the gap between farm and kitchen by providing chefs with information and inspiration on red meat.

For yo u r S ub s c r ip t ion

18 0 0 5 5 0 018 r a r e me d iu m @ m la .com. au