Toronto Chef Daniel Craig has 30 years of industry experience gathered from around the world and is proud to be a homegrown Canadian chef. He’s lived and worked in France and in Australia at some amazing restaurants; Quay restaurant, Tetsuya’s, and at the Four Seasons in Sydney – and to this day, his Tetsuya and […]
Chef James Eddington opened his first restaurant, Eddington’s, in 1997 in Exeter, Ontario at just 19 years old! Always committed to sourcing the best product locally when possible, he purchased a farm in 2015, in part to supply his own restaurant. Today, he uses his own farm product, especially for specialty crops like blood peaches, […]
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 […]
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 […]
Canada is a growing market for Aussie beef and lamb, and we’re taking a look at the trends and implications with a leading expert. We had a chat with Henry Vega of Congressum, a market access expert who helps importers navigate the nuances of the Canadian market. What have you seen happening in Canada with […]
Australian lamb’s popularity continues to grow, attracting chefs and diners alike with its delicious taste, climate-neutral sustainability, and the way it’s taking menus to the next level. In part the success is coming from chefs who are using Aussie lamb’s versatility to focus on the food, creating new dishes and incorporating fresh flavours into their […]
Australian lamb is gaining momentum on Canadian menus for its taste and versatility, but it’s also impressing diners and chefs with its commitment to sustainability. Many consumers are taking an interest in where their food comes from, aligning with restaurants that echo their values – and they’re willing to pay a premium for sustainable meals. […]
As diner demand continues to drive globally inspired dishes, chefs are turning to Australian lamb for its delicious taste and versatility. As Toronto chef Matt Rosen explains, it’s “a tasty new way to think about protein.” Chef Matt Rosen As a 30-year industry professional, Rosen’s focus these last few years has been on catering, […]
Canadian menus are going global, highlighting Australian lamb in some of their most popular restaurant dishes. It offers a clean, delicious taste and is also free from additives, humanely sourced, and pasture-raised, making it a powerful protein for restaurant menus. Australian lamb’s growing popularity is also thanks to the attention of people like David […]
