Rare Medium Issue #08

—

THE

CHEF’S

M E A T

Issue #08

JOURNAL

&

:

OF

The Semipermanents

AUSTRALIAN

L I V E S T O C K

BEEF,

—

LAMB

&

GOAT

A U S T R A L I A

RARE MEDIUM # 0 8 LEV EL 1 — 40 MOUNT ST R EET — NORT H SY DNE Y — NSW 20 60 Phone

02 9463 9333

We b

raremedium.com.au

Email

E D I TO R

raremedium@mla.com.au

GUEST WRITERS

Connaugh Sheehan raremedium@mla.com.au

Melissa Leong Pasi Petanen Mike Bennie

SUBSCRIBE

1800 550 018 raremedium@mla.com.au

M L A F O O D S E R V I C E C O N TAC T S

MAGA ZINE ENQUIRIE S

Connaugh Sheehan raremedium@mla.com.au DESIGN

N AT I O N A L M A R K E T I N G M A N A G E R FO O D S E R V I C E

MASH mashdesign.com.au

Claire Tindale-Penning ctindale-penning@mla.com.au

PRINTING

Southern Colour southerncolour.com.au

N S W/ A C T

Matthew Carmody mcarmody@mla.com.au

P H OTO G R A P H E R

John Laurie johnlauriephoto.com

QLD/ NT

Gary McPherson gmcpherson@mla.com.au

LIGHTING

Tomas Friml tomasfriml.com

SA

Brett Atkinson batkinson@mla.com.au

PROP STYLIST

Tamara Maynes tamaramaynes.com

V I C / TA S

Michael Tan mtan@mla.com.au

C H E F / G U N - FO R - H I R E (Melbourne — VIC)

WA

Michael Fox

Rafael Ramirez rramirez@mla.com.au

I L L U S T R ATO R

Clay Hickson clayhickson.com

THE

CHEF’S

JOURNAL

OF

AUSTRALIAN

BEEF,

LAMB

&

GOAT

C O P Y R I G H T 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. ©2014

PAPER STOCK GR A NGE

by K .W D O G G E T T

Au gu 2014

ON

ed

st

Publish

E L E M E N TA L C H L O R I N E F R E E P U L P S, S O U R C E D WITH RESPO N SIBLE F O R EST RY P R AC T IC ES.

Find us on ‘_raremedium’

MASTER CLASS

Lamb Ribs

08 FE ATURE ONE

Mt Riddock Station

04

FE ATURE T WO

Semipermanent State of Mind

14 SPECIAL FE ATURE

The Semipermanent

10

C O N T E N T S

ON THE MENU

Get it While it's Hot!

16

FE ATURE THREE

Semipermanent Wine Lists — Choose Your Chameleon

30

ONE CUT WONDERS

Lamb Ribs

34

BITE SIZED

Semipermanent Words of Wisdom

42

E D I T O R ' S

N O T E

We’re all familiar with the concept of a ‘pop-up’ restaurant/bar/café.

It’s a (now) years-old trend that took our view of what it meant to have a venue and shook it up. It taught us to appreciate something the instant it appeared, because who knows how long it’d be there for?

Continuing in the vein of appreciating the latest and greatest dining experiences, we’re seeing the rise of a new restaurant business model: the Semipermanent. Longer than a pop-up event, but with a finite lifespan, savvy restaurateurs and chefs are taking advantage of creative, often short-lived spaces to offer up an idea.

These smart operators also realise there’s a buck or two to be made from the concept, long as you keep your overheads low and your creative juices jacked up to 10. You can have more than one new idea every ten years, so why not create shorter term restaurant projects that allow you to move onwards and upwards to something else sooner rather than later?

This issue meets some of Australia’s innovators in the Semipermanent space, as well as looking internationally at some of the culinary industry’s greatest trailblazers, who are leading the pack on a global scale. Mike Bennie talks us through chameleonic wine varietals that make the most of limited storage space and ever-evolving menus, and one of the restaurant industry’s silent (but deadly) chef Pasi Petanen shares with us his own experience of going rogue and setting up his own Semipermanent dream.

So stop and take the time to take it all in (it might not be here tomorrow), Rare Medium

0 5 .

0 4

Mt

F

E

A

T

U

R

E

O

N

E

Riddock Mt Riddock Station’s expansive patch of property spreads 2,633sqkm, 200km north east of Alice Springs in the Northern Territory.

The multi generational family business may seem far flung to most Australians, but in fact, Mt Riddock Station’s Poll Herefords are perfectly poised to span both domestic and international markets. Here we talk to Steven Cadzow about his pretty unique property.

F

E

A

T

U

R

E

O

N

E

Station

0 4

.

0 5

0 7 .

0 6

RM

Mt Riddock is relatively remote so far as cattle farms in Australia go. Who’s out here working the business?

SC

Well, we’re family run, which helps! The farm has recently undergone succession planning, which means the farm has now come from the care of my parents to the immediate family. I now run the farm with my wife Rebecca and our three girls. We work alongside our bore man, head stockman, 3 station hands, a teacher, handyman, cook and a truck driver, as well as my parents Dick and Ann who still provide vital support in running this operation. It really is a little community out here!

RM

What cattle do you run out here and why did you choose them?

F

E

A

T

U

R

E

O

N

E

SC

We choose to only breed Poll Herefords.

Before us, our family spent 40 years working specifically on Poll Hereford genetics and managed to cultivate a herd of cattle that can sustain the harsh environment we have out here as well as produce a premium beef product. As a result, we’ve inherited an excellent program and a healthy, hardy stock that continues to prove itself, year after year and we work hard to ensure this tradition continues.

RM

Sustaining productive pastures in an environment that doesn’t see a lot of rain must take quite a bit of work…

SC

Since our family has run the property, we’ve put a lot of time and resources into maximising the productivity of the land as well as our livestock. We take great care to rotate our pastures to allow the grasses to recover and reseed, which means we continue to see fresh pastures. We’ve also built ponding banks that are designed to capture and make the most of the little rain that we do see up here.

We have put a fair bit of work into introducing a remote telemetry system as well as solar bores, which help us to reduce our reliance on fossil fuel and our carbon output. The system allows us to remotely check watering points and tank levels without having to drive out to check troughs, while solar bore pumps also help us to reduce the amount of diesel we use.

F

RM

E

How would you say these technological changes have impacted your business?

A

SC

T U R E

In short, peace of mind. This land means we quite frequently have hard times but because of the way we’ve chosen to approach managing the land, we still have plenty of feed for our cattle in the driest parts of the year and the land continues to be productive.

This provides us with the assurance that we are doing the best we can to take care of our land as well as our business.

O N

RM

E

You’ve chosen to have your beef MSA (Meat Standards Australia) graded. Why? SC

MSA is a practical tool for both the customer and the farmer. The customer knows that they are buying a superior product and for this, as the producer, we see better and more consistent prices for our cattle.

RM

Being so geographically isolated, does this pose any challenges for you in terms of having your meat MSA graded?

SC

Our property is 2100 kilometres from the nearest abattoir, so transport is the biggest obstacle. We overcame this by creating an endto-end transport plan that detailed the amount of travel time, how cattle are transported and precise timing of when they arrive at the abattoir to ensure the smoothest transportation and processing. This makes sure that cattle are taken care of every step of the way and arrive as stress free as possible.

RM

Running a property in such a remote and some might say, harsh environment, clearly has its challenges. What keeps you going?

SC

0 6 .

0 7

Albert Schweitzer once said “Success is not the key to happiness.

Happiness is the key to success.

If you love what you are doing, you’ll be successful”. This quote firmly sums up our family. We LOVE what we are doing; we love the lifestyle that it gives us as well as the quality of life. We love being progressive farmers who are focused on being environmentally sustainable and we love being able to produce some of the highest quality beef in Australia. That to us, is success.

I tit

)

(

0 9 .

Breast of lamb.

)

prepared from the

2 19 ( 94 4#

Lamb Ribs are

m #

ee m

* 21 *

0 8

Lamb Ribs

Separate from the Breast by marking the rib length with a knife and finishing with a handsaw or bandsaw.

Remove the red bark by scoring around the edge and carefully pulling it off.

M

A

S

T

E

R

C

L

A

S

S

1

2

M A S

Square up the rib and remove the edge by cutting through the cartilage end and trimming up the Flap meat.

T E R C L A S S

3 To cut individual Riblets, slice between each Rib bone.

4

0 8 .

0 9

( * ) Handbook of Australian Meat

1 1 .

1 0

R IS E O F THE NEW R ESTA U R A N T M O D EL:

The

L

MELISSA LEONG

S

P

E

C

I

BY

A

F

E

A

T

U

R

E

permanent

1 3 1 2

.

* REFERENCES

(i). Fairfax Good Food

: March 2014

(ii). Fine Dining Lovers

: April 2014

(iii). Grub Street

S

P

E

C

I

A

L

F

E

A

T

U

R

E

: March 2014

S

P

E

C

I

A

L

F

E

A

T

U

R

E

1 2

.

1 3

State

1 5 1 4

.

Semipermanent of

F

E

A

T

U

R

E

T

W

O

Mind

Pasi Petanen

by

R E T W O

W

U

W

T

the fact that our staff know that there’s an end point in sight.

It’s highly motivational. It’s like a goal everyone wants to see achieved, and there are options for what they will do after – they’re not stuck in a place where they may eventually get bored.

hat I’ve also learnt is that you don’t need as much W money as you think to open a

.

restaurant. We made Café Paci happen on a very conservative budget. We don’t have investors and borrowed nothing from the bank. Less financial pressure to make a huge profit is a gift. My advice to first time restaurateurs is that this kind of model is a great training ground to learn about yourself and what it takes to make things work well.

The risks are lower because the inputs are lower (how much better is it to make a $90k mistake vs a $900k one?), and that lower risk means you can be more experimental with your ideas and concepts. Think of it as a test drive for something bigger or more permanent in the future. Of course we still rely on the patronage of our valued customers (and especially repeat ones) to keep our doors open, but there really is no such thing as a risk-free experiment, is there?

1 4 1 5

restaurant model and surmise that it works for us because it’s a very freeing experience. If you told me a few years ago that my first restaurant’s menu would feature a take on the Vietnamese classic soup, pho, and that on the menu, it would be titled ‘photato’, I would have thought you were crazy. Currently we are offering a beef tartare dish e opened Café Paci in inspired by Italy, called ‘That’s July of 2013, which was nearly 14 months to the day since Amore’ (see page 24). Customers told us it tasted to them of pizza, I left the position as head chef so we started serving it in a at Sydney’s critically acclaimed Marque Restaurant. When I left, pizza box. The impermanence I immediately started looking for of a short term venue gives us the permanent potential venues and freedom to experiment with ideas quickly became disheartened as I and inject a bit of humour into watched each site fall through. It the recipes and presentation, was then that a real estate agent which is a new and different approach to the creative process offered to show me an existing for me. The temporary nature of restaurant space... a tequila bar Café Paci also plays with people’s named Café Pacifico. The offer was a twelve month lease because expectations: they are more relaxed, and the atmosphere the building was undergoing and price point reflect that, even planning to be demolished. It seemed unconventional as a first though the food is still ostensibly restaurant site, but at this point, progressive and modern. we figured it was worth taking e aren’t here to achieve 3 a look at. On the day we went to hats and in fact, we were see the space, we met the owner pleasantly surprised that we were who was trying to sell off the even reviewed at all – this project furnishings and fittings. I told is not about critical acclaim. The him that if he sold them, it’d be nearly impossible to find a tenant kitchen at Café Paci is a bit like camping: aside from a few things who would take such a short we’ll take with us when we go, lease because financially, it’d any investment we make into the be prohibitive to set up a viable kitchen here will be lost when restaurant from scratch. He the building is torn down. This offered it all to us.

he other psychological advantage of running a T semipermanent restaurant is

A

ow that some time has passed, I can reflect on N the idea of a semipermanent

E

really forces us to work with what we have. One of our ovens doesn’t really get particularly all for a grand total of $20k. hot, so we use it to warm our A fully furnished, fully funcplates. That only leaves two tional restaurant with reasonable functioning ovens, but between rent... it was almost too good me and my chefs, we’re flexible to be true. The fact that we enough with the menu to hardly had to change the signage make it work. Who would have (Café Pacifico to Café Paci), thought we could churn out was just icing on the cake. Three 90 covers a night using the weeks later, we quietly opened leftover infrastructure of a our doors. run down taqueria?

F

Pasi Petanen of Café Paci talks about the decision to go semipermanent after spending nearly two years looking for the right restaurant site and having it fall through. We shares the benefits and drawbacks of the business model and advise to anyone wanting to give it a go.

hat day, we essentially bought a whole restaurant T – tables, chairs, ovens, stoves,

EucalyptajĂ­n Ribaco

‘That's Amore’ Angus Rump with Italian Flavours

Beef Bone Ramen

Get It While It’s Hot!

Eucalyptajín Ribaco

Duncan Welgemoed Executive (Spinach) Chef

The Happy Motel _ Adelaide, SA

>

Created in conjunction with The Happy Motel @ Lola’s Pergola, Adelaide Festival · February/March 2015

2 1 .

2 0

Eucalyptajín Ribaco Eucalyptus Smoked Beef Short Rib, Blue Corn Taco with White Kimchi.

Duncan Welgemoed • Executive (Spinach) Chef The Happy Motel _ Adelaide, SA

1 side beef Short Rib, fat and silverskin trimmed,

cut into pairs

75g salt 200ml olive oil

Tajín fruit seasoning* 1 handful redwood smoking chips, soaked 1 handful eucalyptus smoking chips, soaked

Bovine 1 Salt the Short Ribs and set aside, covered in the refrigerator

U

for 24 hours. After 24 hours, remove the ribs and wipe most of the salt off. Pour a good slug of olive oil onto the ribs and rub it in. Pour a generous amount of Tajín onto the ribs and rub in thoroughly. Allow the beef to absorb the seasoning for at least 2 hours, or overnight in the refrigerator, covered.

2 On the day, set up and heat the coals of your BBQ for indirect

T

H

E

M

E

N

cooking (most of the coals should have turned to ash, otherwise the grill will be too hot). The grill should be around 110°C. Place the meat on the grill, bone side down. Add the smoking chips and close the grill. Cook for 5 - 6 hours, until the meat is soft and gelatinous. Remove from heat and when cool enough, remove the meat from the bones and shred. Set aside.

O

N

**

Tajín is a Mexican brand that produces a popular chilli citrus seasoning.

This, along with Chiltepin, a Mexican chilli oil, is available from most Latin or gourmet providores and online.

O

1 large white cabbage 1/3 cup salt 1 tbsp plus 2 tsp salt 500g daikon, peeled and cut into matchsticks 100g carrot, cut into matchsticks 200g garlic chives cut into 2.5cm pieces 2 fresh chestnuts, peeled and cut into thin strips 2 tbsp pine nuts 1/2 red bell pepper cored, seeded,

N

4 cups of water and 1 tablespoon plus 2 teaspoons of salt in a bowl. Stir it well until the salt is thoroughly dissolved.

E

R

V

E

I

> Arrange glass jars or earthern-

U

> Make the brine by mixing

N

a slit through the core 2 inches above the stem, so the leaves are loosened but still attached. Rinse the halves under running water, or soak them in a basin for a few seconds until all the leaves are wet. Put the halves in a large basin and sprinkle 1/3 cup of salt evenly between the leaves. Let them sit for 1 - 2 hours, turning them over every 20 minutes.

Rinse the cabbage under cold running water a few times to remove any dirt or salt. Split each half under the running water, to divide the cabbage into quarters.

Cut out the remainder of the core.

Drain and set aside.

E

> Cut the cabbage in half, then cut

M

White Kimchi

E

and cut into thin strips

H

chives, chestnuts, and red bell pepper in a bowl. Set aside. Blend pear, garlic, onion and ginger in a food processor until creamy. Place the blended seasoning mix into a cotton pouch, or wrap it a couple times in muslin, and place it into the bowl of brine. Press it down with a spoon so the flavours seep into the brine. Stir the pouch in the brine for 15 - 20 minutes and then remove it.

1 med nashi pear, peeled and cored 4 cloves garlic, peeled and diced 1 white onion, peeled and sliced 1 thumb sized piece ginger, peeled and grated

S

T

> Combine radish, carrot, pine nuts,

ware pots for fermenting. Spread the mixed vegetables between each leaf of the cabbage. Fold the stuffed cabbage quarters over and place them in the containers. Pour the brine over the vegetables, ensuring everything is submerged. > Place the lids on the containers

loosely so that the gasses can escape (and not explode) and sit the container at room temperature until it starts fermenting, which should be between 1 to 3 days depending on how warm your room is. A warmer room will ferment faster. Just keep an eye on the kimchi and taste it now and then: when the brine turns sour, it's fermenting. Move it to the fridge if you don't want it too sour, which will slow down the fermentation process. After a week, the kimchi is ready, but can be kept longer.

T

U

P

20 blue corn tortillas, toasted in a frying pan until slightly golden and warmed through

Chiltepin chilli oil** 1 bunch shallots, finely sliced toasted crickets 3 limes, quartered 1 bunch young coriander, thoroughly washed, finely chopped (including stems)

2 0 .

Warm the shredded Short Rib in the oven. Place an amount of the warmed meat into the middle of the taco and place some of the kimchi on top. Finish with a drizzle of chilli oil, a sprinkle of green onions, toasted crickets, a squeeze of lime juice and finally, a sprinkling of coriander.

2 1

‘That's Amore’ Angus Rump with Italian Flavours

Pasi Petanen Executive Chef

Café Paci

_ Sydney, NSW

>

One of the Australia restaurant industry’s silent assassins, Pasi Petanen opened Café Paci in September 2013, in the now defunct Café Pacifico site, destined to be torn down in January 2015.

2 5 .

2 4

‘That's Amore’ Angus Rump with Italian Flavours SERV E S 6

Pasi Petanen • Executive Chef Café Paci _ Sydney, NSW

600g Angus Rump,

trimmed of any fat and sinew 80g Parmigiano Reggiano 1 bunch oregano salt black pepper

1 kg ripe tomatoes, cut into quarters 1 brown onion, peeled and sliced 5 cloves garlic, chopped 1/2 long red chilli, sliced 1 tsp smoked paprika 300ml olive oil

O

N

T

H

E

M

E

N

U

sea salt sugar black pepper wood chips for smoking

Smoked Tomato Sauce 1 In large pot on a medium heat, warm the

olive oil and cook the onions until soft. Be sure not to brown them, you are aiming for translucency.

Add the garlic, chilli and smoked paprika and cook for a further 5 minutes.

2 Lastly add the tomatoes along with a good

pinch of salt, sugar and freshly ground black pepper and cook slowly, stirring often until all of the moisture has evaporated and the oils starts to split. Pass the sauce through a fine drum sieve, adjust the seasoning. Spread on to a smoking tray and cold smoke for 20 minutes.

Store in airtight container until needed.

O

100g cloves garlic, peeled 100ml olive oil

N

Confit Garlic T

> Chop the garlic into a fine dice and

H

blanch them 3 times, refreshing each time in cold water. Dry on kitchen paper then place the garlic into a small pot. Cover with olive oil and keep it in a warm place (on top of oven) for 6 hours. Store in airtight container, in the oil until needed.

E M E

1kg ripe tomatoes

N

Tomato Powder

U

> Cut tomatoes into quarters

and blend until smooth. Spread the pulp onto trays lined with baking paper and dry in a warm oven (60°C) overnight. When completely dry, grind to powder and store in airtight container.

1kg brown onions

300ml aged balsamic vinegar 3g gellan gum

Balsamic Purée > In a pot, bring the aged balsamic

and the gellan gum to the boil and then allow it to set in an ice bath.

Once set, blend into a smooth purée and store in a squeeze bottle.

Onion Powder > Peel and slice onions, place in a pot

with 100ml water and bring to the boil.

When water comes to a boil, cover with a lid and cook slowly until the onions are tender. Remove the onions from the water and drain them to remove excess liquid.

Spread onto trays lined with baking paper and dry in a warm oven (60°C) overnight.

When dry, grind to powder and store in airtight container.

200g rye bread, stale 100g unsalted butter 1 bay leaf 1 clove garlic, peeled

Rye Toast > Blend the stale bread into crumbs.

In a pan, melt the butter with the bay leaf and garlic clove, then add the bread crumbs and keep cooking until golden brown and all the butter has clarified.

Hang in a fine strainer and then place it on some kitchen paper to dry.

S

E

R

V

E

I

T

U

2 4 .

Remove all fat and sinew from the Rump and hand chop into fine dice. For every 100g chopped beef season it with one tablespoon of the smoked tomato sauce, one teaspoon of drained confit garlic and a pinch of salt and fresh ground black pepper. Place on plate and let it warm up for 5 minutes before serving. Just before serving, sprinkle toasted crumbs on top, dust with tomato powder, sprinkle with onion powder, microplaned Parmesan and freshly washed and cut oregano leaves. Finish with a drop or two of the balsamic purée on the plate.

P

2 5

Beef Bone Ramen

Nick Smith Executive Chef

Rising Sun Workshop _ Sydney, NSW

>

The culinary creative force behind Rising Sun Workshop, Sydney’s communal workshop space for motorcycle and ramen enthusiasts. It's a place that provides the space, tools and knowledge to do whatever you can think of to your machine and satisfy your own internal runnings with soul satisfying ramen.

Currently living a life in Newtown, soon to find a permanent home. Maybe.

2 9 .

2 8

Beef Bone Ramen SERVES 10 0

ravenous noodle zombies

Nick Smith • Executive Chef Rising Sun Workshop _ Sydney, NSW

20 x 8-15cm pieces konbu 56L water 20 cups dried shiitake, washed 18kg whole boiler chickens,

with heads and feet, washed thoroughly 22kg meaty beef bones 10kg beef Brisket 4.5kg smoky pork hocks 10 bunches green shallots 10 brown onions, peeled and halved 20 big carrots, peeled and chopped

Ramen Broth

with the water. Bring to a simmer over high heat. Reduce the heat down low and steep the konbu and dried shiitakes for ten minutes.

Remove konbu and mushrooms (reserve mushrooms for pickled garnish). Bring to boil then back off to simmer for thirty minutes.

Preheat an oven to 220°C. Add the chicken, pork hocks, shallots, onions and carrots. Top the pot with water to cover the chickens and bring the temperature up to a gentle simmer. Continuously skim any scum that rises to the surface. Continue to top up the water if it reduces too much. Keep simmering and skimming for one hour.

2 Place the beef bones on trays, season with a little salt and roast

them in the oven for one hour, flipping them over at the 30 minutes mark. Once the chicken has been simmering for 1 hour, remove them and discard (or use for something else, we're done here).

In a new pot, place the Brisket, cover it with water. Bring the water to the boil and then reduce to a simmer for 20 minutes, continuously skimming any scum that rises to the surface. Remove the Brisket pieces and add them into the konbu/shiitake/chicken broth.

Simmer the Brisket in the broth for 3 hours, until the Brisket is super tender. Remove the Brisket and shred it, using a little broth to moisten if necessary. Set aside.

U

3 Remove the roasted bones from the oven and place them

E

N

into the broth. Top with a little more water and gently simmer the bones for 5 - 6 hours, replenishing water for the first 4 hours.

Remove the broth from the heat, remove the solids and strain the broth through a muslin cloth-lined strainer. Discard the solids.

They've done their work. Season the broth with taré.

M E H T N O

1 Rinse the konbu add to pot along with the shiitakes, and cover

25 chicken backs,

roughly chopped 2.5L sake 2.5L mirin 5L usukuchi (light soy) black pepper salt

Taré

> Heat oven to 230°C. Place the chicken pieces on

roasting trays, sprinkle with salt and roast for an hour.

They should be brown, but not burnt. Remove the tray with the bones from the oven and deglaze it in a pot over the stove with the sake. Add in the mirin and usukuchi and bring the liquid to barely simmering for an hour. Strain the liquid and add pepper to taste. The taré is what seasons the broth, so it should be strongly seasoned. Keeps in fridge for 4 days.

T

Pickled Shrooms mushrooms and combine everything in a heavy based pot, plus 6 cups of water. Simmer slowly for 30 minutes. Allow the mushrooms to cool in the liquid.

the sake and mirin for 2 - 3 minutes to cook off some of the alcohol. Reduce the heat down to low and add the soy, sugar, garlic and ginger. Simmer for 10 minutes.

Add 10L of water and set aside. In another large pot filled with water, bring the water to the boil. Prick a tiny hole with a pin in the bottom of each egg. Once the water is boiling, gently slide the eggs into the pot. Stir the eggs gently for the first two minutes. After 6 minutes, carefully drain the eggs and place them in an ice bath to stop the cooking process. Once the eggs are cool, peel them and place them in containers. Fill each container with the soy mixture and allow to soak overnight, or up to 3 days.

6 bunches collard greens, centre stem

removed, coarsely chopped,

6 rashes belly bacon, finely chopped 100ml soy sauce 100ml sherry vinegar 1 cup brown sugar 2 cups ramen broth

Collard Greens > In heavy based frying pan on a

medium heat, fry the bacon until the fat starts to render out. Add the collard greens and turn up the heat slightly.

Fry until wilted and then equal amounts of soy, vinegar and brown sugar. Add the broth and simmer until tender.

V

U

> In a large, heavy based pot, simmer

In a pot, combine the ingredients and simmer for 30 minutes.

Set aside.

R

N

Half Cooked Eggs

> Rinse the shoots thoroughly.

E

E

50 free range organic eggs > at room temp.

500ml sake 500ml mirin 2L soy sauce 300g white sugar 400g garlic, peeled and rough chopped 750g ginger, rough chopped 10L water

Menma

S

M

1 kg bamboo shoots, sliced 200ml grapeseed oil 75ml sesame oil 100ml usukuchi (light soy) 1 cup jalapeĂąo chillies, chopped

E

> Trim the stems from the

> Soak the bones in several changes

of cold water for at least 6 hours. Place the marrow bones, marrow side up on baking trays. Combine panko crumbs and shichimi togarashi and season.

Pile this mixture onto the marrow bones.

Scatter some shallots on top. Roast the bones at 230°C for 10 minutes until the marrows are soft, but not melting.

Remove and garnish with more shallot, nori and salt flakes.

H

Marrow Bones

N

Shinchimi togarashii (Japanese 7 spice seasoning) 1 bunches shallot, finely sliced 4 sheets toasted nori, finely sliced salt flakes

12 cups spent mushrooms from the broth 3 cups white sugar 3 cups usukuchi (light soy) 3 cups sherry vinegar 6 thumb sized knobs ginger, peeled

O

50 marrow bones, cut lengthwise 1 packet panko bread crumbs

E

150g ramen (alkaline) noodles

_ per portion

Noodles > Boil each portion of noodles in

rapidly boiling water for 90 seconds.

I

T

U

P

green shallots, finely sliced • toasted nori, torn into pieces 2 8 .

Warm the Brisket and the marrow in the oven. Pour 500ml hot broth into a bowl. Add the noodles to the broth, lifting with chopsticks and folding over. Place a nest of Brisket off centre and garnish with pickled shrooms, menma, egg, sliced shallot, tuck a piece of toasted nori down the side. Finally place the marrow across the bowl.

2 9

F E A T U R E T H R E E

BY

M I K E B E N N I E

I n the world of limited storage, pint-sized restaurants

and the ubiquitous pop-up venues of vogue, presenting an encyclopaedic wine tome that lays wreaths at the feet of wine gods, is nigh on impossible. Instead, canny wine people need to hone and sharpen shorter lists; an art in itself.

B est short lists are snappy, to the point, exotic

and tend to work with a chameleonic array of grape varieties, blends or wine styles that can traverse a breadth of proteins. There’s a raft of theories on the science of food and wine matching, but best truths lie with ‘drink what you like, with whatever you choose to eat’ and ‘use the wine to ‘cut’ the dish’, the latter meaning that fresh acidity and vitality of wine helps work as a foil for your eating.

H owever, there are some tried and tested performers

3 0

— the all-star grapes, varieties and styles that seem to be able to mingle with all the guests at the bustling cocktail party of meats on a restaurant menu.

.

3 1

3 3 3 2

.

OR A NGE W I N ES

N o, not wines from the

>> PI NOT NOI R

O k, so pinot noir can

F

E

A

T

U

R

E

T

H

R

E

E

come in a variety of guises, like Central Otago, New Zealand, with its typically fuller flavour and more powerful representation, or lighter, fragrant styles from the south of Tasmania, but as a general rule, pinot noir goes with a lot of red meats.

Pinot noir that is supple, with firm but fine tannins, and has a heady perfume, goes particularly well with lighter flavour, lesscooked or raw (think carpaccio, as an example) meat dishes. Then again, youthful pinot noir also knows its way around slow-cooked things and braises, with brisk acidity and lower alcohol, meaning the wine can ‘cut’ through the richness and refresh the palate.

region of Orange in New South Wales, nor wines made from oranges, this style of wine is white wine made like red wine, where the skins of the white grapes are left in contact with the juice for longer periods to extract pigment (hence the orange name, although wines made this way can range from light gold to amber and through to purple) and to obtain some more texture or tannin profile.

The best examples of these wines are not just refreshing, but full-bodied enough to stack up against a variety of meat dishes, or even simply cooked fuller-flavoured proteins.

The region of Friuli in Italy from where these wines are best-known, often pairs up their orange wines with locally sourced wild boar, from cured meats to stews.

Acidity and tannin in these wines mean that red meat with higher fat content find a friend too.

F E A

CH A R DON NAY

T U R E E

ROSÉ

P ink with pink. Neat

summation for a wine style and how a meat might be served. Rosé, when made intentionally (and not, as some, as a by-product of red winemaking) is exhilarating, refreshing and dangerously drinkable.

More importantly, the style works superbly with lightlycooked meats, cold cuts and a slew of spices/heat.

Rosé is often ignobly credited as being a boring, silly, simple wine style, when best examples are actually some of the most versatile wines known to mankind, while working as a wicked palate cleanser during a dining experience.

Some great examples come from the south of France, particularly the Bandol region, but the best rule is to seek out serious winemakers who pick grapes specifically for their rosés, and make more articulate wines.

3 2 .

Something about layering different grape varieties into each other seems to lend an earlier complexity — in these wines, shiraz gives body and flesh to texture, grenache the pretty perfume it is known for, and mourvedre some savouriness or earthiness.

The end result is a really versatile red wine that often offers more satisfaction across a broader spectrum than a single variety wine. Don’t be scared of blends.

R

into the odd ‘GSM’ blend, where winemakers taking inspiration from the red wines of the Rhone Valley in France mesh together grenache, shiraz and mourvedre grapes into a cohesive, fleshy, savoury red wine. If not, grab a bottle, throw a heap of different animals onto a BBQ, and watch the foodand-wine-matching sing.

H

You’ve probably stumbled

Chardonnay with some oxidative handling or oxidisation through the winemaking process, like some of the wines from Jura, go particularly well — indeed, the smoked Morteau sausages of the Jura region work a treat with such wines. Likewise, powerful chardonnay with less oak handling, can match well with goat or even lamb, where some of the sweetness of fruit and fullness of texture, cooperate with these proteins.

T

R HON E R ED BLEN D

and wine matching, people would lose their minds if you suggested pairing a chardonnay, let alone any white wine, with red meats.

Thankfully, that dusty old textbook kind of learning can be thrown out the window. There are a variety of styles of chardonnay that work just fine with red meat, particularly cuts from stronger flavoured beasts.

E

I n the olden days of food

3 3

One

Cut

Wonders

Lamb Ribs

item

#4921 (*)

( * ) Handbook

of Australian Meat

O

N

E

C

U

T

W

O

N

D

E

R

S

3 6

.

3 7

O

1 rack

Lamb Ribs ( 1.5kg )

E

MARINADE

W O N D E R S

RED ONION SLAW

Mark Labrooy

corn, husked and kernels cut from the cob 1 small red onion, peeled and finely sliced 1 red cabbage, shredded 100ml mayonnaise 1 handful flat parsley leaves, coarsely chopped 1 handful coriander leaves, coarsely chopped 1 tsp red chilli, finely chopped 1 lemon salt pepper

1 head

Falls Creek

̌ Combine the shredded cabbage, onion,

VIC

T O

T

Chef

ingredients in a mixing bowl along with the paprika. ̌ Fold through the hoisin, honey, soy and oil and mix thoroughly to combine. ̌ Marinate the ribs in this paste for at least 6 hours in the refrigerator.

U

hoisin sauce honey garlic red chilli, seeds removed soy paprika vegetable oil coriander seeds, toasted cumin seeds, toasted

C

100ml 50ml 1 clove 1 large 2 tbsp 1 tsp 1 tbsp 1 tbsp 1 tbsp

̌ Smash the garlic, chilli and seeds using a pestle and mortar. ̌ Place the pulverised Chef and coowner : Mark Labrooy at Three Blue Ducks, currently manning the fort in the snowy mountains of Falls Creek, The Astra Bar.

N

Lamb Ribs with Corn and Red Onion Slaw

corn kernels, parsley, coriander and chilli in a mixing bowl. ̌ Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.

S E R V E

1

lemon

salt 3 6 .

» Pre heat the oven at 190°C. » Remove the ribs from refrigerator and after 15 minutes, place on rack inside a roasting tray, season with salt and roast for 25 – 30 minutes. » Remove from the oven, leave to rest for 5 minutes. » Season with a little salt and lemon juice and serve with the slaw.

3 7

3 9 .

3 8

5 sets 3L

MUSTARD BBQ SAUCE

Lamb Ribs beef stock

Roma tomatoes Spanish onions, peeled garlic, peeled and smashed molasses tomato paste honey Dijon mustard yellow mustard cider vinegar Sambal Oelek cumin seeds, toasted and ground cayenne peppers, roasted and chopped 3 tbsp black pepper, toasted and ground 1 handful apple wood chips for smoking

20 4 med 10 cloves 5 cups 2 cups 2 cups 1 cup 3 cups 2 cups 3 cups 2 tbsp 4 tbsp

5 cups yellow mustard 2 cup olive oil 1 handful black peppercorns, toasted and coarsely ground

2

Spanish onions, peeled, halved and charred on a flat top grill

5 ribs celery, cut into 10cm lengths 4 young carrots, washed and cut in half lengthwise

20 cloves garlic, peeled and smashed 1/4 bunch thyme 1/4 bunch basil

̌ Heat a coal BBQ until the embers start to die down. ̌ Halve two of the Spanish onions and place them on the BBQ. ̌ Add the wood

̌ Pre heat an oven to 120°C. ̌ In a bowl,

combine the yellow mustard, olive oil and mix thoroughly. ̌ On the stovetop in an ovenfriendly braising dish on a medium heat, sauté the vegetables in olive oil for 2 - 3 minutes. ̌ Coat the ribs in the mustard/ oil paste and place the ribs on top of the vegetables. ̌ Pour the beef stock into the dish and cover with foil. ̌ Braise in the oven for 3 - 4 hours until tender. ̌ Remove the dish from the oven and allow the ribs to cool in the liquid. ̌ Once cool, remove the ribs and cut into individual ribs. ̌ Set aside until service. ̌ Strain the braising liquor, reduce it by half, season with salt and set aside to cool.

chips and close the lid and allow them to smoke for 20 minutes. ̌ Remove and set aside. ̌ Preheat an oven to 200°C and roast the tomatoes until the skins have turned brown and have split. ̌ Finely slice the remaining two Spanish onions and in a heavy based pot on a medium heat, sauté the onions, garlic smoked and smoked onions in a little olive oil. ̌ Add the tomato paste, stir fry briefly and then add the roasted tomatoes. ̌ Add the rest of the ingredients except for the Sambal Oelek. ̌ Reduce the heat and simmer the sauce until the liquid has reduced and the sauce has become rich and viscous. ̌ Add the Sambal Oelek, taste and adjust the seasoning.

unsalted pretzels parsley, leaves picked and chopped coriander, leaves picked and chopped black peppercorns, toasted and ground coarsely sea salt flakes

3 packets 1 cup 2 cups 1/2 tsp

̌ Smash the pretzels by pulsing in a processor until a crunchy texture is achieved. ̌ In a

Pretzel Crusted Lamb Ribs

preheated oven on 180°C, lightly toast the pretzel crumbs until golden (10 -15 minutes). ̌ Remove and cool slightly before adding the chopped herbs. ̌ Season to taste.

O

N

E

C

U

T

W

O

N

D

E

R

S

PRETZEL CRUST

T O

S E R V E

» On a stovetop, place the ribs in a braising dish and pour over the warm BBQ sauce. » Bring the heat up and simmer the ribs in the sauce until warmed through. » Remove the ribs from the BBQ sauce and toss briefly in the pretzel crust to coat. » Serve with cold beer.

O

N

E

C

U

T

W

O

N

D

E

R

S

3 8

.

3 9

O

N

E

C

U

T

W

O

N

D

E

R

S

4 0

.

4 1

1.4kg

Lamb Ribs, with flap

E C U T

CURRY OIL MARINADE

D E R S

evenly on both sides of the ribs, cover and allow to marinate refrigerated, overnight.

N

̌ In a large mixing bowl, combine all the ingredients for the marinade. ̌ Spread it

O

olive oil garlic, crushed curry powder soy sauce fresh curry leaves pink peppercorns

W

1/2 cup 2 tbsp 3 tbsp 4 tsp 1 handful 1 tbsp

TOMATO Chef : Benjamin Cooper at Kong.

Open daily for lunch and dinner from early May, Kong is located in a customised shipping container in Melbourne’s CBD.

N

Chef Benjamin Cooper

O

Lamb Ribs with Tomato and Molasses BBQ Sauce

&

MOLASSES BBQ SAUCE 1L 10 1/4 cup 1/2 cup 1/4 cup 1 tbsp 1/2 cup 1/4 – 1/2 cup

tinned tomatoes, crushed and juice ripe tomatoes, roughly chopped tomato paste rice vinegar Dijon mustard granulated garlic brown sugar pomegranate molasses

sea salt black pepper

Melbourne

̌ In a large heavy based pot, combine all

VIC

ingredients and simmer for 30 minutes. ̌ Season with salt and pepper, adjust acid and sugar balance to taste.

T O

S E R V E

4 0 .

» Pre heat the oven to 170°C and remove the ribs from the refrigerator for 20 minutes. » Place the ribs in a baking tray. » Ensure the ribs are coated in a generous amount of the curry oil marinade and cover the tray with foil. » Cook the ribs for 3 – 4 hours in total. » After the first hour, give the ribs their first coating of BBQ sauce and continue to baste at regular intervals. » The ribs are done when they are tender, but still holding onto the bone. » Remove from the oven and allow to rest for 10 –15 minutes. » Give the ribs one last coating of BBQ sauce, and get in there.

4 1

B

I

T

E

S

I

Z

E

D

4 2

.

4 3

B I T E S I Z E D

Chef

JARED ING ERSOL L

} Ba r rel & Bea st, NSW

Chef

You are only going to be around for a short time so make every second counts. Be solid and clear in your concept, be able to explain it in just one sentence like "We roast whole animals and serve booze from barrels." And once you get started, don’t change course.

You don’t have enough time!

Chef

NICK SMITH

} Risi ng Sun Work shop, NSW

Temporary restaurant concepts are tough and not to be entered into lightly.

They are a means to an end with no quarter given, so if you're considering popping you'll want to pop it hard.

PASI PETAN EN

} Ca f é Paci, NSW

Don't spend money! Only buy what you need not what you want. Being resourceful with what you have makes the experience not only creatively challenging, but more financially viable.

Chef

Chef

DU NCAN WELG EMOED

} T he Happy Motel, SA

Throw caution to the wind, take risks.

With this kind of model, you can create something quirky and fun. It's a great way to experiment with food, booze and design.

DARREN ROBERTSON

} T h e Ta b l e S e s s i o n s , N S W

4 2

Go into it with an open mind, be super resourceful and most importantly surround yourself with good people. All who are willing to go that extra mile to make things happen. You will face the pit falls, curve balls and all the dramas that happen when opening somewhere new, but without large amounts of time to iron out the creases. It can also be highly rewarding, so just be as prepared as you can and enjoy the ride!

.

4 3

N

O

T

E

S

0

T H A N K YO U F O R

R E A D I N G

OFF

8

Meat & Livestock Australia (MLA) is a service company that invests in marketing and research and development on behalf of its 49,000 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 your Subscription

1800 550 018

r a remedium@mla .com. au