Re­think your fes­tive feast with True Aussie Beef and Lamb

Good (UAE) - - GOOD LIVING -

Think fes­tive cook­ing is all about poul­try? Think again. We teamed up with True Aussie Beef and Lamb to host an in­ti­mate din­ner at Graze Restau­rant in La Ville City Walk re­cently, where Chef Moritz Neu­mann showed us just how ver­sa­tile – and im­pres­sive – beef and lamb can be when cook­ing for a crowd. ON THE MENU Chef Moritz Neu­mann

took us on a jour­ney of dis­cov­ery with his glo­be­trot­ting menu. First up, an Ital­ian-in­spired dish of Aus­tralian An­gus beef carpac­cio with rocket and parme­san, then a Ja­panese-hawai­ian poke bowl with nori, edamame, cu­cum­ber and wasabi. The flavours of Ara­bia were on show in a pot of Da­wood Basha lamb meat­balls in a spiced tomato sauce, while there was a French ac­cent to the rich, lux­u­ri­ous dish of braised ox cheek and short rib toast with Gruyere and pick­les. Spicy lamb cut­lets with minted lab­neh her­alded a re­turn to lo­cal flavours, be­fore fin­ish­ing the savoury cour­ses with a bistrostyle plate of flank steak with truf­fle mash and a red wine re­duc­tion. For dessert, we savoured a trio of desserts in­clud­ing a lemon meringue eclair, cho­co­late creme brulee, and a ku­nafa and apri­cot cheese­cake.

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