Tasty bites of True Aussie Beef & Lamb were everywhere at Mise 2018. We thought we’d share a few of the highlights here for your inspiration, and just maybe get your appetite going. First, from Chef Jesse McDannell, the Executive Chef at the Grand Hyatt in Buckhead, the host hotel for Mise:
Sake marinated Aussie lamb rump, aubergine miso purée, white angel watercress & black garlic shoyu:
This dish is what you might call an umami bomb. From the sake to the miso, roasted eggplant and black garlic shoyu to the lamb itself, it’s layers and layers of savory goodness. And it looks killer on the plate. Good onya chef!
Our own Chef Adam Moore prepared a number of dishes at meals and breaks throughout the event. While it’s hard to pick just a few, here are some that were standouts:
Bloody Mary Breakfast Sandwich:
Who doesn’t love a good bloody at brekkie? This sanger takes the flavors of the Bloody Mary and puts them in a salsa – tomato, cucumber, celery, onion, worchestershire, and even some Bloody Mary mix – that goes with a slice of grassfed Aussie flank steak, cheese and scrambled eggs. It’s like getting your steak and eggs and a Bloody Mary, all in a conveniently edible package. Brilliant!
Grassfed Beef Chopped Salad:
In a show of versatility, Chef roasted grassfed Aussie top sirloin on an autodöner grill, and offered it up two ways: on a chopped salad, and as a “build-your-own” flatbread sandwich. The beef took a simple but flavorful chimichurri rub the night before, to build a little extra flavor before the spit-roasting. Tasty either way! Get the recipes at www.trueaussiebeefandlamb.com.