On a weeklong trip where a bunch of chefs from all over the world are eating and cooking together pretty much nonstop, choosing a few top dishes is no easy task. But we’re up for it mate!
Roaring Forties Lamb Neck with Salsa Verde at No. 7 Healesville
Editor’s note: This came up in multiple interviews as a top bite, and one that chefs are still thinking about.
“This farm-to-table spot in the Yarra Valley featured an endless series of delicious dishes, but sometimes showing off the quality of the ingredient is best. I still think about this lamb neck, which was the best combination of charred, crispy outer bits and juicy, unbelievably tender interior. It was served with a salty, herby salsa verde that brought out the vegetal flavors perfectly.” – Mike Kostyo
Double-cooked Lamb Kofte and grilled veggies
“For the cooking portion of the event, my team did a kabob/kefte that took the top prize! We used a mix of lamb cuts, minced it fine by hand, mixed in aromatics like onion and garlic and spices, and skewered it. Seared it on flat top and then finished on live fire. It was so good.” – Chef JP Patterson
Gochujang-glazed Lamb Backstrap (Loin) and Herb Butter
“I have to give a shout-out to my Lambtastic Four teammates’ dishes during the cooking competition on the trip. Chef Sang up Kang of Korea created a simple showstopper of gochujang-glazed lamb backstrap grilled over charcoal with herb butter. I’m going to cook with far more backstrap because of this dish!” -Mike Kostyo
Chef Tarek’s deconstructed “shawarma” day on the farm in Yeringberg
“It was the whole experience, being in the barn on a rainy day, with Chef Tarek cooking up this amazing spread with grilled lamb and all the sides, the garlic sauce and the flatbreads. That’s the way to eat!” – Chef David Godsoe