Putting the OMG in LTOs
Innovation is back drawing in diners with special items and LTOs leading the way
We’re celebrating chefs and restaurants who are bringing innovation back to the menu with Australian Grassfed Beef and Lamb. See the dishes and the inspiration here!
Aussie Lamb Pizza with Pickled Fennel, Hazelnut, Romesco + Gremolata
Weekly pizza night gets a global spin with Australian lamb.
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Butter Koginut Miso
Foundation builder: Blend roasted Koginut squash purée with white miso and cultured butter for a sweet, umami-rich compound. Built on the backbone of amino acids, salt, and lactic acid, this butter offers depth and versatility. Use it as a foundation to build flavor, drive creativity, and tell your own culinary story.
Shiitake Aminos
Turn scraps into finishing sauce: Use shiitake stems or any roasted trimmings or cooked protein scraps with high-quality coconut aminos to create a deeply savory, sweet, and complex finishing sauce. Just a splash before plating adds umami and that elusive “something extra.” This infusion method also works for fats, vinegars, and sweeteners - use it as a base for endless flavor experimentation.
Honey-brined Aussie Lamb T-bones with Roasted Poblano au Gratin Potatoes
Bone-in Aussie lamb gets the steakhouse treatment at J. Gilbert's.
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Porcini-rubbed Aussie Grassfed Beef Tenderloin with Rainbow Salad
A spring-season special hits its stride with Aussie grassfed beef.
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Moroccan-Spiced Australian Lamb Shank Cooked in 36-hour Sous Vide
A North African comfort-food with Aussie Lamb is at home at the Unconventional Diner.
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