Rethink your festive feast with True Aussie Beef and Lamb
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.