Some of Australia’s most innovative beef dishes have been recognised as finalists in the inaugural #whatsyourbeef competition, launched by Meat and Livestock Australia in partnership with Hospitality magazine.
The competition asked Australian chefs to share pictures of beef dishes currently residing on their lunchtime menus, using the hashtag #whatsyourbeef.
As part of the competition, Hospitality magazine and MLA created the Hey Chef microsite, which hosts a range of recipe suggestions for chefs keen to expand their repertoire, as well as a wealth of information on different cuts of beef and the benefits of incorporating red meat into your menu.
Just by sharing a picture of their beef dish on Instagram and/or Facebook, and using the #whatsyourbeef hashtag, chefs went into the running to win a Marco Pierre White signed cleaver, a $250 King of Knives voucher and editorial coverage in Hospitality magazine.
In order to be considered as a finalist, the dish needed to offer a healthy balance of protein, vegetables and carbs, and be suitable for lunchtime consumption. Judges also looked for the application of innovative cooking techniques and interesting flavours/ingredients, and of course, the dish needed to also be visually appealing.
The judges will now road-test each of the dishes, with the winner revealed in Hospitality’s Nov/Dec issue.
The finalists are:
- Ripples, Milsons Point – Beef cheek, sauce ravigote, pickled shallots, roman gnocchi, red wine jus
- Antoine’s Grill, Concord – Beef cheek raviolo, slowly cooked in red wine, cauliflower, lemon myrtle, cacao
- Imperial Hotel, Paddington – Beef short rib "shnitty"
- Distillery Woodfire, Minchinbury – 21hr sous vide beef cheeks, pumpkin pure, coriander crisps, parsley oil, chilli, beef jus, micro herbs
- Botherambo, Melbourne – Crying Tiger Beef – Cape Grim tenderloin, ground rice, chilli, pickled carrot, cucumber, nam jim jiew.
