PRODUCTS AT WORK
Leaning Into Aussie Beef and Lamb Lance Cook, Executive Chef of Hammock Dunes Club, is leveraging the endless culinary possibilities with Australian beef and lamb. By Isabelle Gustafson, Senior Editor
LANCE COOK, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef of Hammock Dunes Club in Palm Coast, Fla., is always looking for new ways to hone his skills and excite and engage members through his cuisine. So when he was invited to attend a two-day culinary immersion event at Ansley Golf Club in Atlanta earlier this year, he was eager for the opportunity to learn about Australia’s sustainably raised, grass-fed beef, wagyu and lamb. “The event was awesome,” says Cook. “I had worked with some of these products before, but I didn’t know much about [Meat & Livestock Australia’s] True Australian Beef & Lamb brand up to that point. I found it to be extremely informational.” He learned that sustainability is a major focus for the region. Australian lamb is entirely climate-neutral and contains 13 essential nutrients, including iron, zinc, omega-3 and B vitamins. It’s free of artificial additives and hormone growth promotants. The Australian red meat industry will be carbon-neutral by 2030. Because the animals graze on pure, natural grasslands throughout their lives, they are lean and low in cholesterol, yet full of flavor. The immersion event also focused on new and excting cuisines and offered ideas for how Australian beef and lamb could be used to showcase trends like charcuterie, bocadillos, modern Greek, island escape, Mexican 28
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comfort, salt, and savory pies. There was also a segment on “flavors on the edge,” which covered pandan, minari, garums, boondi, htipiti and frico. After the presentations and sessions, the chefs were put into teams of two to plan dishes featuring different cuts of Aussie beef and lamb. They headed to Atlanta’s Buford Farmers’ Market, equipped with a $50 gift certificate for ingredients. Then they set to work.
UP FOR THE CHALLENGE Cook was paired with Lance Warren, Executive Chef of Bent Tree Country Club in Dallas, Texas. The teams were challenged to create three different dishes for Ansley’s members to enjoy that evening. “The pairing into teams was beneficial for me personally,” says Cook. “I had known some of these chefs before, but I hadn’t spent much time with them. This opportunity helped expand my network. Chef Warren and I continue to collaborate and share menu ideas.” www.clubandresortchef.com
