Tis the season for booking private events and holiday catering, and we’ve got the recipe to help your operation stand out from the crowd and get the sale. It’s all about those dishes that deliver the ‘wow’ factor and get guests talking when the tray is passed through the room. The below is a collection of some of our chef mates’ menu items with Aussie beef and lamb that fit the season and have been crushing it lately. We think it’s just the inspiration you need to have a happy, profitable holiday season!
Date-Tamarind Aussie Lamb Ribs
This sexy little number from Chef Saba Duffy features lamb ribs braised in heaps of aromatics like ginger and star anise. Prepped ahead and finished quickly for service with a date-reduction glaze, they’re a showstopper every time.
Moroccan-Style Braised Lamb Shoulder with Pommes Purée
Honestly we can’t get over the spoons. True to her style, Chef Renee Scharoff came up with such a fabulous way to present and serve a tasty bite of Aussie lamb with the flavors of ras al hanout, rose, harissa and dried fruits.
Lamb Pita with harissa aioli, pickled shallot and roasted garlic, bitter micro greens
These little one-biters from Chef Renee make an #aussome passed app, sure to be the hit of the party. Using lamb leg, they’re also designed to be food cost friendly, about 25% or less depending on the style of service.
Shio Koji Malt Glazed Australian Grassfed Beef Skewers
Yet another proof that everything’s better on a stick, mate! Chef Adam Moore is going all out for umami here, with a savory-sweet glaze and lean, clean Aussie beef. It’s easy to dress them up for service with a little shiso leaf and rice pearls (masago arare)
Toronto Chef Matt Rosen developed this tasty ssam – a Korean word for foods wrapped in a leaf! A delectable bite of wagyu bavette – a perfect cut for absorbing the bulgogi marinade – seared quickly on the grill with a bit of crunch from crushed potato chips, acid from pickled radish, and savory ssamjang sauce. A party in your mouth!
