Aussie Lambassadors Australian Culinary Journey

Exploring Australian Lamb with the Lambassadors

Have you ever wondered what makes Australian lamb so flavourful and versatile? Recently, a group of 18 renowned chefs from 12 countries, including Abdul Yaseen and Francisco Martinez from the UK, embarked on a week-long adventure to Australia to discover what goes into creating delicious Australian Lamb. This delegation of culinary professionals, known as the Lambassadors, were invited by Meat & Livestock Australia (MLA) and the Victorian Government to explore the world of Australian lamb firsthand.

A Week of Immersive Experiences

The Lambassadors' journey began in Melbourne, Australia's vibrant culinary capital. After a warm welcome reception, they set off for the renowned Yarra Valley, a region celebrated for its exceptional wines and, as they were about to discover, some of the finest pasture raised lamb in Australia.

Over two days, the chefs visited leading Yarra Valley farms and producers, gaining valuable insights into Victoria's sustainable and high-quality lamb production practices. They also enjoyed delectable tastings and farm-to-table experiences that showcased the rich agricultural heritage of the Yarra Valley.

Yeringberg a leading Yarra Valley farm, vineyard and winery provided the Lambassadors with the opportunity to hear direct from brother and sister team, Sandra and David de Pury, about how they run their business. The care that they provide to the animals, the sustainability practises they have in place, and the quality of the product that they produce.

MLA's Corporate Chef, Sam Burke, completed the tour with a butchery masterclass, providing hands-on experience with butchering techniques specific to Australian lamb. The freshy prepared Yeringberg lamb cutlets, lamb chops and lamb leg cuts were cooked over flaming BBQ coals. The Lambassadors enjoyed a delicious pairing of the BBQ Australian lamb with the de Pury’s Yeringberg Yarra Valley Cabernet Blend.

Australian Pasture Fed Beef

The Lambassadors extended their education to include Australian pasture fed Wagyu and Angus cattle. The chefs toured the lush pastures of Smith & Jackson and saw firsthand the care and passion given to the animals. The beef cattle enjoy a rich pasture mix, including clovers, native legumes and rye grass. Smith & Jackson believe that feeding their wagyu and angus cattle only on pasture is the most natural way to raise them, and optimises the flavour and health attributes of the beef.

From Farm to Table: Australia's Fresh and Diverse Food Scene

The Lambassadors' program offered a well-rounded exploration of leading Australian restaurants using fresh Australian lamb and beef to create exciting menus. No7 Healesville offered a unique setting to sample the breadth of the Yarra Valley produce.

Back in Melbourne, the Lambassadors went on a ‘Crawl&Bite’ tour. The Melbourne laneways include, hole-in-the-wall cafes, secret shops, tiny wine bars and iconic restaurants with a rich street art backdrop.

The crawl&bite showcased the diverse and multicultural influences in Australian cuisine. Highlights included: Taxi Kitchen a modern Australian menu with Asian influence. Bar Lourinha with Iberian and Mediterranean flavours and Eu de Vie, a bar straight out of 1920’s prohibition America.

Celebrating Culinary Expertise and Cultural Exchange

The culmination of the program was the exclusive Lambassador Gala Event held at the iconic Melbourne Cricket Ground (MCG). This event brought together the Lambassadors with key stakeholders from the Victorian Government, lamb producers, exporters, and the food service industry. It was a fantastic opportunity for everyone to celebrate the success of the Lambassador program and forge new connections within the global lamb industry.

The Lambassadors used their combined skills to prepare a delicious range of dishes for the exclusive guests. Australian lamb was at the centre along with the flavours representing the diverse backgrounds of the Lambassador chefs.

• Shredded lamb leg, massaman curry, toast sliders.
• Lamb loin stuffed with duxelles mushroom and red pesto.
• Lamb kushikatsu, crumbed lamb skewers.
• Grilled Doenjang Lamb Lollipop, with roman lettuce kimchi chimichurri sauce.
• Spice crusted seared lamb loin, served over carrot polenta and herby green sauce.
• Lamb rib stew using Traditional Chinese flavours served in pastry basket.
• Caramelised lamb shawarma stuffed in Indian samosa, chimichurri relish tahini dip.
• Victorian odyssey Aussie lamb kofta and loin cooked with maharaja spices, garlic, spinach and saffron korma.

Lambassadors Return Home as Champions of Australian Lamb

By the end of the week-long program, the Lambassadors had not only gained a deep appreciation for the quality and versatility of Australian lamb, but they had also established valuable connections with Australian producers and fellow culinary professionals. As they return to their home countries, these Lambassadors will become vocal advocates for Australian lamb, inspiring creativity and innovation in kitchens around the world.

UK Lambassador, Francisco Martinez said; “It was a fantastic trip, meeting with worldwide chefs and the MLA team, individuals all with the same view and belief in the quality of produce that we are lucky to get from down under.” Francesco concluded his top three takeaways from the trip were;

• New muscles and cuts that can be used.
• Better knowledge on the labelling information on all Aussie Beef and Lamb.
• Information on the Australian Lamb grading program.

The UK's Connection to Australian Lamb

The UK is a key market for Australian lamb, and with good reason. Australian lamb is renowned for its exceptional taste, tenderness, and versatility. It is also produced according to strict quality and sustainability standards, making it a perfect choice for British consumers.

In Conclusion

The Lambassador program is a testament to Australia's commitment to providing the world with high-quality lamb. By bringing together talented chefs from across the globe, this program fosters cultural exchange, inspires culinary creativity, and strengthens Australia's position as a leading supplier of premium lamb.

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