Mate, That Aussie Beef was Stunning

London chefs got the full Aussie Beef Mates experience at a special Focus Group for Fine Dining held at West London College this week. The chefs worked primarily with Aussie Wagyu which proved very popular. The cuts being tested were ribeye, featherblade, Angus sirloin and picanha.

The object of the focus group was menu development but Aussie butchers were on hand to give a masterclass before the chefs and students got together to create some new dishes.

Consultant Chef Alan Bird said: “The beef we worked with was outstanding. The flavour profile was spot on and the texture and ageing was perfect. Cooking with it was a dream and allowed me to really experiment because I knew I could rely on it.”

This is how the chefs got on and what they created.

Robert Grist, Head Chef, German Gymnasium
Seared Aussie ribeye, charred baby leeks, wild garlic and salsa verde

Alex Thiel, Execitive Head Chef, German Gymnasium
Braised Aussie featherblade roulade, white asparagus, young carrot and potato puree

Ioannis Grammenos, Executive Chef, The Heliot Steak House
Aussie sirloin with asparagus, aubergine puree and amba sauce

Dani Ciniglio, Sous Chef, Royal Garden Hotel
Aussie picanha with asparagus, peas, broad beans and spring herbs and a light butter sauce with mint

Jurjis Antonovs, Sous Chef, Duke of Sussex Waterloo
Aussie ribeye with Cajun new potato wedges, grilled asparagus, deep fried cherry tomatoes, chestnut mushrooms, sweet and spicy chimichurri sauce