NEW trends and tips in beef and lamb dishes were showcased before some of Australia’s most renowned chefs during a recent Sydney trade event.
Meat & Livestock Australia hosted the Rare Medium program event, attended by 150 top executive chefs and leaders in the food service industry, at the Sofitel Hotel on Sydney’s Darling Harbour.
Four featured chefs created a selection of innovative and novel beef and lamb-based items, and participated in a Q&A session.
On the tasting menu were a range of less well-known items including intercostal skewers, salted Wagyu tongue, roasted lamb…
