Years in the industry has elevated the Australian meat and livestock industry into what it is today. Built upon traditions passed down from generation to generation, Australia leads in the world's meat supply due to the country's quality control. Meat and Livestock Australia's brand, True Aussie Beef & Lamb prides itself with meat culled from animals raised in an "unspoiled environment".
In an effort to remind all of us of its presence, True Aussie Beef & Lamb teamed up with eight of Singapore's top-shelf restaurants to serve up its own stock in a variety of cuisines. Called the TABLExperience, this dining campaign will showcase the quality of the meat via the restaurant's own menu.
We dined at Butcher Boy one balmy evening, where Head Chef Paul Chong utilises his expertise with Asian ingredients with Australian cuts. We started with the Australian Beef Tartare, Ponzu, Smoked Herring Roe. The tartare is a tenderloin cut that's topped with fried potato shavings, which adds that crunch in between bites; the slight tartness of the ponzu brings out the taste of the beef.
Next is the Sticky Baby Lamb Ribs with garlic butter crumbs (see the video below on how to make it). There's more to this dish than meets the eye as it requires a lot of prepwork—marination in lemongrass, chili, garlic, ginger and then sous-vide for 12 hours before finishing it off in a josper grill. The glaze doesn't overpower the meat, which slides off the bone; like the tartare, the garlic crumbs give it an "added texture".
The final dish is the 400g Australian Angus Rib Eye and this is the best showcase of True Aussie Beef & Lamb's meats. The trick lies in how its cooked with a quality cut; the result is a nicely done dish, that's dressed sparingly and with a pink middle.
With restrictions lifting and more people coming together to eat, there's no better time to get out and experience a… well, TABLExperience, especially when the event ends 30 November 2021. Aside from Butcher Boy, the other participating restaurants are Butcher’s Block; Caffe Fernet; ESQUINA; Kinki Restaurant & Bar; Kotuwa; Morsels and The Halia at Singapore Botanic Gardens.
For more information about TABLExperience by True Aussie Beef & Lamb, click here.