This earth day gave us a moment to pause and reflect; what if every item on the plate was doing its bit to deliver flavor and a sustainable profile, what could it look and taste like? We gave that challenge to our Chef Adam, and with the right portion of sustainable Australian grassfed beef at the center, the answer was craveable and delicious!
That was the thinking behind our Chef Adam’s “most sustainable plate.” Keep things simple, and let the natural flavors of each component shine and complement the others. The Australian grassfed beef is the star, driving the craveability and appeal – and it’s produced in a place where beef production is going carbon neutral by 2030. The complementary elements, from the seaweed to the sorghum and the hemp seeds, are also known for making positive contributions to the land and the oceans...and their flavors are a great match for the beef as well.
We served this dish a bit ago at Mise, the conference for hotel chefs, to rave reviews. What would your sustainable plate look like?
Did you know: Australian beef farmers use a variety of sustainable and regenerative measures to meet the goal of Carbon Neutral beef production by 2030. Carefully managed grazing on natural grasslands is the foundation, but some farmers are also carbon farming – setting aside hectares for carbon-sinking crops like daikon.