Fes­ti­val of Lamb shows the best cuts on of­fer

North East & Goulburn Murray Farmer - - The Australian Sheep & Wool Show 2014 -

THE days when we thought of lamb just in terms of roasts and chops has evolved into a whole new take on our tra­di­tional fa­vorite.

As part of the Aus­tralian Sheep & Wool Show, the Bendigo Fes­ti­val of Lamb ed­u­cates both pro­duc­ers and con­sumers on the culi­nary de­lights emerg­ing from the lamb in­dus­try.

From how to recog­nise the cuts from nose to tail, in­cor­po­rate the ex­cit­ing fla­vors and cook­ing meth­ods of our multi-cul­tural com­mu­nity, learn from leading chefs and un­der­stand some of the newer cuts on the mar­ket, daily demon­stra­tions will cater for all tastes.

The fes­ti­val spreads into the wider com­mu­nity with restaurants and pubs cel­e­brat­ing with sig­na­ture lamb dishes.

Each day at the show there will be live cook­ing demon­stra­tions not only aimed at adult con­sumers, but also to ed­u­cate school chil­dren through their own com­pe­ti­tions and cook offs.

The Stephanie Alexan­der Kitchen Gar­den Pro­gram will again be en­cour­ag­ing chil­dren to cook with the best and fresh­est of in­gre­di­ents and learn about their ori­gins.

The Life and Fork cook­ing school also en­cour­ages chil­dren to learn to cook.

Leading chefs from restaurants such as Bou­chon, Ma­sons on Bendigo, The Dis­pen­sary Enoteca, Wood­house and GPO have been selected be­cause of their phi­los­o­phy of not only show­cas­ing the best lamb dishes, but also work­ing closely with lo­cal pro­duc­ers to source the best pro­duce.

For­mer MasterChef con­tes­tant, Tre­gan Borg, brings her con­tem­po­rary take on lamb.

As a so­cial worker, she takes her food ed­u­ca­tion ses­sions into the wel­fare com­mu­nity and has also worked on Bri­tish chef, Jamie Oliver’s wel­fare pro­grams.

In­dus­try ed­u­ca­tor, Bob De­war, pre­sents his ‘Bob The Butcher’ ses­sions at noon daily, where vis­i­tors can see in­side the butcher shop and learn about cuts, carv­ing tech­niques and the best cook­ing meth­ods for each.

Whether it’s prime, slow cook cuts or not so hum­ble mince, Bob brings 52 years of ex­pe­ri­ence to his ses­sions.

There is a pop­u­lar seg­ment of ‘Ewes, Brews, Stews and Blues’, where the ver­sa­til­ity of lamb com­bines with the bou­tique brew­ing in­dus­try in the re­gion and live mu­sic.

This seg­ment also spills out into lo­cal pubs.

A new ad­di­tion this year will be daily tast­ing and sam­pling sta­tions – from noon to 2pm – where vis­i­tors can try a range of dishes us­ing lamb.

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