Who Cooked What
Our mate and Aussie Lambassador Chef Aaron Brooks came up from Miami and brought the Caribbean flavor with his “No Problem Mon” lamb chops: Jamaican jerk-spiced Australian lamb chops with coconut curry, cashews, and maduros – fried sweet plantains. Irie!
Keith’s fellow Canadian, Chef Marc Swiednicki kept it personal, combining his Ukranian heritage with one of his favorite cuisines to cook – Mexican. His lamb birria perogie’s were a hit, and no wonder, with slow braised birria-style lamb, potatoes, caramelized onions and Oaxaca cheese all tucked inside a traditional Ukranian perogie dough. Nice one!
Chef Olivier deSaintmartin came from Philadelphia with classic French style and touches of modern luxury – Lamb Saddle with Celeriac Mousseline and truffled demi-glace. I mean, what’s more French than that!
The always dynamic duo of Sayat and Laura Ozyilmaz came all the way from San Francisco and did a dish each. Haleem, a delicious stew of lamb and grains, popular at across the middle east and India. Barley and wheat germ provide an earthy base, with heaps of fresh herbs for counterpoint that put the slow-cooked Australian lamb shoulder in a congee-like full comfort-food embrace. A ramadan staple for a reason! Laura’s Lamb Kebabs were paired with smoked labneh and "tkemali" - a tart, cherry plum sauce from Georgian cuisine. Fruit-on-the-bottom yogurt was never this tasty!
