Canadian chefs looking to stand apart with quality and signature items are finding success with wagyu, beef, and lamb from Australia. We caught up with a few chefs to learn about their dishes and why it works. See what they’re serving up on menus, and get the why!
Chef Scott Smith runs the kitchen at Blueblood Steakhouse in Toronto, a destination for steak set in an actual castle and part of the renowned Liberty Entertainment Group. Aussie meats show up across the board, from filet mignon to ribeyes and tomahawks, lamb racks to Wagyu tasting flights.
“At a destination restaurant like ours, guests like to have an element of a ‘show’ with their meal,” says Chef Smith. “An Aussie Wagyu tomahawk tableside flambé with Hennessey, or cooking their own MB9 Wagyu on a hot stone at the table.”
With all the options out there for a spot like Blueblood, why choose Aussie? “The flavour is number one. The quality is so consistent, whether it’s filet or tomahawk, lamb, or beef,” according to Chef. “Aussie meats generally punch above their weight for eating quality at the price point – there’s good value there for our operation and for the guest.”
And it’s not just at steakhouses – over at the Ballroom Bowl, an “eatertainment” bowling-alley multi-unit concept with killer food from Chef Matt Rosen, the new smash burgers feature halal Aussie beef. Chef James Eddington’s eponymous local gastro-tavern in Exeter, Ontario proudly features Aussie lamb in its Mediterranean burger and a seasonal lamb ragu over rigatoni.
Chef David Godsoe’s E18hteen Hospitality Group features Aussie lamb in a number of items, and notably in raw “tartare” preparations for tasting menus at his flagship Restaurant E18hteen. You’ll also find Australian Wagyu, grass-fed and lamb rack proudly featured alongside locally-produced selections.
“Our guests love Australian lamb, especially the different iterations we can do throughout the seasons. I love how gentle the flavour profile is – that subtlety makes it so versatile for everything from tartares to full-on braises,” says Chef David Godsoe, E18hteen Hospitality Group.
As more Aussie proteins come into Canadian supply chains, the quality and consistency is winning fans among chefs and guests alike. Find a source near you with this handy tool.
For more insights, menu inspiration, and to find sources for Aussie red meats, click through to the website and subscribe to the Aussie Meat Minute monthly e-newsletter. Or contact them directly at: [email protected].
