In a competitive restaurant environment, success is about differentiation and giving guests a reason to choose your operation. Canadian chefs are leaning into Aussie lamb and beef to help signal sophistication and value. We uncover the why and how with Toronto Chef Matt Rosen, who leads the kitchens at the Ballroom Bowl, an “eatertainment” bowling-alley multi-unit concept and is also a consulting chef helping design menus for other brands and concepts across the GTA.
How do Aussie proteins show up on your menus, and why?
Quality and consistency, number one. Having been to Australia to see how these animals are raised, the care and passion that goes into it, I know I can count on the lamb and beef from Australia to deliver every time on the plate. Whether it’s halal smashburgers at Ballroom Bowl, the Australian Lamb chop “Scottadito” at Edna + Vita, or one of my signature lamb hot dogs, all these applications have amazing flavour.
What makes Australian meats a hit in a city like Toronto?
It’s one of the most multicultural cities on the planet, so it’s just good business to have certifications like halal built into the menu by default. It also means our guests are looking for something a little more sophisticated and special than the everyday – without breaking the bank. Aussie beef and lamb really hit that sweet spot of affordable luxury.
What’s the key to having success with something like Aussie lamb on the menu?
Nostalgia or “new-stalgia” is big right now – that mix of something comfortable and familiar, but taken up a notch in indulgence, luxury, or adventure. I think lamb, grassfed beef, or wagyu can take those every day and familiar items and make them exciting again, but it’s still a safe order with your hard-earned cash. With Aussie lamb, the upscaling options are endless – a taco, a spiedini skewer, a lamb slider. Your kitchens can execute them, and they’re an easy but exciting order for the guest. Everyone wins!
As more Aussie proteins come into Canadian supply chains, its quality and consistency are winning fans among chefs and guests alike. Find a source near you with this handy tool.
Watch this space next month for more on Canadian chefs bringing the latest red meat trends to life with Australian product. 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.
