A “Good Onya” this week to our mates in the Club & Resort Chef world! A cooking competition featuring seven Country Club chefs using Aussie lamb just wrapped up, in perfect time to serve up loads of inspiration for spring holidays, from Easter through Mother’s Day. We loved the range of ideas, almost all leaning into seasonal spring veggies and flavors, and from showstopper special occasion dishes to must-grab small bites and apps. Here are a few highlights and some inspiration to help you get into the Spring of things in your operation:
Mind Your Peas and Carrots!
The chefs are leaning into spring veggie sides, from the fava and English pea salad with (grand prize winner) Rhy Waddington’s Sous Vide Aussie Lamb sirloin, to the Truffled Pea Puree and Roasted Carrot-Honey Coulis on Colin Moody’s Aussie Lamb “Rack and Roll.” Just about all the chefs incorporated peas or carrots -- or both -- in their dishes, but no two were alike.
Stop at the Spice Market
North African spices are definitely having a star moment, from Kevin Walker’s Moroccan-Spiced Aussie Lamb Sirloin, to Lance Cook’s Kofte Kebabs. Aussie Lamb is always a great pairing with these flavors, from Ras al Hanout to Za’atar – the region’s warming spices and their earthy and nutty flavors with a touch of heat bloom into their best with Aussie lamb.
Get Casual with It
Some of the tastiest looking entries were also the most approachable. Who wouldn’t want some of Eva Barrios’ Aussie Lamb Empanadas? Or Scott Craig’s Lamb Kafka, essentially a high-grade sous vide Aussie Lamb meatball with a trio of CBD-enhanced (yes you read that right) dipping sauces!
Congrats to Chef Rhy and all the competing chefs; they did their bit, now it’s your turn to get your spring on with Aussie lamb!