Aussie Beef Shines, Temper Rises
London went doolally for Aussie beef on Monday at a special event at temper City.
Another round of Meat Feast, Meat & Livestock Australia, that has been travelling the country in association with The Chefs’ Forum, pitched up in The City.
Stephen Edwards, Business Manager UK for Meat & Livestock Australia said
“We are delighted to continue our partnership with The Chefs’ Forum at temper in Bishopsgate, these guys really know beef and lamb and their cooking over charcoal really enhances the product. We are showcasing some amazing Aussie grain fed Angus and Wagyu as well as sensational pasture-raised lamb.”
temper Chef Director David Lagonell teamed up with Aussie Beef Mates and Lambassadors Alan Bird, Ioannis Grammenos to put on a showcase of the Best of Australia.
Host David was delighted to host his culinary peers, he said
“temper City is our second London site of the five temper Restaurants and our latest temper burger site that we opened six weeks ago in White City.
This restaurant, temper City is home to our biggest smoker. We dry-age our beef in purpose built dry-aging fridges that line our walls. Our open kitchen enables guests to see our butchery, smoking, grilling and all other live fire cooking going on, to showcase traditional Latin American cooking techniques. I am really happy to host this prestigious event for Meat & Livestock Australia and have been really impressed with the quality of the pasture-fed lamb today.”
On the menu were Aussie beef cuts of sirloin, picanha and bavette. Each dish on the special menu picked out a different characteristic that delighted guests that included chefs, suppliers and restaurateurs. Wine was sponsored by Brown Brothers and fresh produce by First Choice Produce.
Ioannis has been appointed as an official Aussie Beef Mate. This means that he is a brand ambassador for Aussie beef and continuously flies the flag for Australian beef and also part of a wider International network of Aussie beef ambassadors.
He said
“I really like the flavour of Aussie beef. The consistency of the product gives me the reassurance that I’m getting the right quality and getting exactly what I need to execute my award-winning menu at Heliot Steak House.”
Chef Alan Bird, who cooked a 60-day wet aged Aussie wagyu picanha with chimichurri, said:
“It’s hard to describe how good this beef is. It has an incredible flavour but it’s also beautifully marbled and has a superb texture. With beef this good, all you need is a simple garnish and the chimichurri just helped it along. I couldn’t fault it.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We’ve been all over the country with Aussie Beef and wherever we’ve been the reaction has been the same: everyone says its the best beef they’ve had. We’d agree. A big thanks to the team at temper for a brilliant venue and a warm welcome.”
