Rhy Waddington explains the inspiration behind the two dishes that made him the winner of the 2021 Club + Resort Chef Australian Lamb Competition.
True Aussie Lamb is now launching a sweepstakes, where chefs can win up to $500 by featuring Australian Lamb on their spring menus.
Kevin Walker, CMC, Executive Chef, Ansley Golf Club, submits his two recipes: Moroccan Spiced Australian Lamb Sirloin and Basil Crusted Australian Lamb. The 2021 Club + Resort Chef Australian Lamb Competition is sponsored by True Aussie Beef & Lamb Club + Resort Chef has teamed up with True Aussie Lamb to kick off its first-ever…
Colin Moody, CEC, PCII, Executive Chef of The Club at Pasadera, submits his two recipes: Smoked Aussie Lamb Tartare Roll with a Chili Lime Crema and Lamb Rack Roulade with a Truffled Pea Purée.
Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club, submits his two recipes: Yogurt Marinated Australian Lamb Tenderloin and Prosciutto Wrapped Australian Lamb Sirloin.
Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club, submits her two recipes: Australian Lamb Empanadas with Harissa Yogurt and Herb Butter Roasted Rack of Australian Lamb with Lamb Jus.
Lance S. Cook, Executive Chef of Hammock Dunes Club, submits his two recipes: Australian Lamb Loin stuffed with Pistachio-Shallot Farce and Middle Eastern Lamb Kofta Kabob with Cucumber-Yogurt Raita.
Winged Foot Golf Club’s Executive Chef submits his two recipes: True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) and Slow Cooked “Aussie Lamb” Top Sirloin.
Myers Park Country Club’s Director of Culinary Operations submits his two recipes: an Australian Lamb Kafka and a Roasted Australian Lamb Loin.
Each of the club chefs participating in the 2021 Australian Lamb Competition received a mystery basket with two different lamb cuts to use in their entries.
In partnership with True Aussie Lamb, C+RC will host its first-ever virtual cooking competition, to showcase the depth of culinary talent within the club industry and the wide-ranging applications of different lamb cuts on menus.