Aussie Beef Shines Again at West London College

10 top London chefs put on a wonderful display of creativity using Aussie Beef on 8th May at West London College. Following a special Aussie-style butchery demonstration the chefs were invited to create a casual dining main course featuring a specific cut of Aussie beef.

The variety of dishes was global with influences coming from far and wide. Cuts offered to the chefs included sirloin, picanha, ribeye and featherblade. From traditional roast sirloin to Vietnamese beef rice paper wraps it was clear that Aussie beef has enough robust flavour to go in any direction and that’s certainly what the chefs achieved.

Here’s what they prepared…

Dan Bowden, Freelance Chef – Angus ribeye – Land and Sea

Lucy Bowden, Freelance Chef – Roasted Sirloin, with Parmentier Potatoes, Tenderstem broccoli and red wine jus

Ross Pike, Chef Director, Oakman Inns – Featherblade Vietnamese beef rice paper wraps

Valentina Maschio, Head Chef, Gordon Ramsay Burger at Harrods – Angus sirloin, Hasselback Potato, Smoked Hollandaise, farro, green asparagus

Eduardo Barsotti, Chef Patron Omino – Picanha com salsa verde

Marcillo Da Silva, Founder 2 Dots/ Arches Wine Bar – Grilled Picanha, Burnt Onion, Charred Asparagus and Chimichurri

Keiko Urakawa, Head Chef, Cafe Bar Necco – Angus ribeye – Beef tataki sushi three ways

David Oliver, Head Chef, Bonds Mayfair – Angis sirloin All Things Black Pepper

Edison Anrango, Head Chef, The Rocket, Canary Wharf – Ribeye surf and turf with café de París butter, triple cooked beef potato chips, roasted cherry tomatoes on the vine and water cress

Cidalia Andrade, Head Chef, The White Haus, Farringdon – Picanha with rice, feijao preto with bacon and chorizo, chimichurri fried plantain, orange cabbage and farofa