Festival of Lamb shows the best cuts on offer
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.