The humble sandwich takes centre stage for our summer issue – and what better way to celebrate summer than with a sandwich?! Make ahead, pack for picnics, bring to the beach or roll out a platter for a party – they really are the ultimate finger food.
The wonderful thing about the sandwich is its ability to transcend the sector – from high end venues (hello Ester’s blood sausage sanga and Fleet’s veal schnitty sanga) to your local corner store and café. And almost every country has a version – from shawarma to souvlaki, kebabs to katsu, banh mi to bocadillos, po boys to paninis, hoagies to hamburgers, tortas to toasties, and the list goes on.
In Pat’s Picks, Pat explores the origins of the Italian Beef Sandwich – a Chicago culinary icon depicted in the hit Disney + series The Bear. Australia’s adaption of American sandwiches is well established – so why the lack of delicious Italian Beefs on the menu? Sandwich legends Hector’s Deli show us their version – all pickley, juicy, beefy goodness. Come on Australia, bring us more of THE BEEF.
Mark Best argues the case for getting back to basics and realising the opportunities of sub-primaling lamb legs in house for his Best Practice column. Then, he fires up the hibachi to grill up the ultimate Summer Lamb Silverside Sando – and, as usual, Mr Best does not disappoint.
For What’s Good in the Hood Myffy Rigby explores the ultimate Australian Summer destination – the iconic Bondi Beach. Absolutely buzzing with incredible food options – we pick some of our favourites to showcase – a culmination of old and new, iconic and evolving – and all very, very delicious.
Hot Plates showcases some of the coolest red meat dishes around the country and this time hinterland hot spot The Eltham Hotel and Adelaide’s number 1 restaurant Botanic step into the spotlight, Now, whilst not strictly a sandwich – mopping up your plate with a puffy Yorkshire pudding is a pretty good alternative.
In Tasty Meats we’re back on the sandwich bandwagon – to Melbourne we go to visit the pita palace that is Miznon, where fall apart lamb ribs are stuffed into fluffy white pita with all the trimmings. And then back to Sydney to the local’s lounge room Chester White who’s take on a bruschetta is not what you’d expect it to be.
Sandwiches are the star of the show in venues everywhere – and a summer staple where the possibilities are endless. There really is no limit to the flavours and cuisines you can jam between some bread – but the best place to start of course is with beautiful Australian beef and lamb.
Copyright: this publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA).