Contents Editor's Letter US-YAY! Editor's Letter 12 cities across 7 states and all the beef, lamb and goat we could take! Chef Profile No Stone Unturned Chef Profile Our blue-eyed boy next door and epitome of the celebrity chef - we catch up with Curtis Stone at his restaurants in LA. United Tastes of America United Tastes of America Our take on tastes of the States - from nostalgia to virtual menus. With one million restaurants and growing, the US restaurant industry is big business. Let’s taco-bout LA’s food trucks Let’s taco-bout LA’s food trucks The ultimate meals on wheels, food truck culture in the US is huge. We call in an expert and navigate our way around LA’s taco trucks. Roadies San Diego to El Paso Roadies From Tijuana tacos to Tex-Mex - we hit the road from San Diego to El Paso to experience Mexican food and its impact on American food culture. French Dip Fight French Dip Fight A food fight spanning more than a century and a mighty sandwich to rule them all. Tastes of the States Tastes of the States Five cities and six local hosts to show us the ropes - we literally eat our way around the country to bring you ideas and insights from chefs in the USA. On the Menu Inspo alert! On the Menu Tex-Mex BBQ, Chinese Burritos, West Indian Goat Roti, Salambi Pizza, Collagen Smoothies, Lamb Cuban Sandwich, Bone Broth Waffles, Lamb Barbacoa and more! Two Aussie Stars in LA Two Aussie Stars in LA No it’s not Hugh Jackman and Nicole Kidman - it’s the humble meat pie and classic steak sanga playing starring roles at Gwen in Hollywood! Fast Facts Fast Facts Did you know…? Next Issue Next Issue Who, where, what?!
Contents Editors' Letters Editors' Letters Just two small town girls, livin’ in a lamby world, we took Qantas planes goin’ everywhere… Guest Chef Profile Coming Full Circle Guest Chef Profile The fish is out of the water, the cat is out of the bag and we’re hanging with the former seafood-slinging chef at her new digs in Brisbane. Paddock Story Better With Age Paddock Story Mutton dressed as lamb? Only if it's dry-aged. We head to Central West NSW to learn more about dry-ageing mutton, hogget and lamb - and yes, they do get better with age. Roadies West Side Story Roadies There is absolutely nothing gangster to see here but that’s no reason not to pretend that there’s a little east-side vs west-side rivalry in all of us. We’re all in love with lamb so, whatever. Cut Showcase Lamb Forequarter Cut Showcase Fore the love of lamb! Two Under Ten Brissie Boys Represent Two Under Ten Things are looking offal-y good in the sunshine state and we’re keeping a-breast of costs with two lamb dishes under 10 jumbucks. (My eyes are rolling too, don’t worry.) On The Menu On The Menu A feast for the culinary senses – there really are no limits when it comes to lamb. Is there a word for a collective of awesomeness? A flock of fab will do me. Fast Facts Fast Facts Just laying down some knowledge. You’re welcome. Next Issue U-S-YAY! Next Issue We are leaving on a jet plane. But we will be back again.
Contents Editors' Letters Editors' Letters Do not pass go, do not collect $100 – read these truly profound words of wisdom instead. Guest Chef Profile Age of Authenticity Guest Chef Profile The man, the myth, the legend – meet the enigma behind some of Merivale’s most popular venues. We love him and you will too. Paddock Story Big Beef Paddock Story Jordan wanted 'an authentic outback cattle station' experience – and that’s what he got, and then some. Roadies QLD Pub Grub Roadies An outback QLD pub-crawl. Beef, beer and banter. Ok, and Bundy. Be rude not to. Up Front Ben Wainwright Up Front Tall, handsome and handy on the shaker – Ben talks summer time bar vibes on the Beaches. Cut Showcase Summer Steaks Cut Showcase Get them salivating with the scent of sizzling steaks – here's 12 options from around the carcase. Two Under Ten Two Under Ten Beef doesn't have to blow the budget – get around these two for less than a tenner. On The Menu On The Menu Fun, frivolous and festive – summer is a red-hot season of events and activities that are just begging for some beef. Fast Facts Fast Facts Beef up your knowledge with five fire facts. Next Issue Next Issue What, when, where, who?!
Contents Editors' Letters Editors' Letters Straight from the horse’s mouth so to speak – giddy up people, issue 3 is here! Guest Chef Profile All Hail King Carmichael Guest Chef Profile If you don’t know Paul Carmichael, well I feel a little bit sad for you to be honest. Get to know this laid back loveable legend and his Goddess of the West. Paddock Story Finding Balance Paddock Story Why become a sheep farmer? We go on a mission to western Victoria to discover just that. The answer might surprise you. Also, Paul Carmichael mustering sheep on a motorbike. LOL. Roadies Geelong To Sydney Roadies We get outta town and hit the road on a lamb –seeking mission of epic proportions – three days, 1300kms, power ballads and a whole lotta lovely lamb. Up Front Kylie Javier Ashton Up Front Paul says she’s the cleaner – we chat to KJ about what’s really involved in running Momofuku’s only restaurant outside the USA. Cut Showcase Lamb Chump Cut Showcase Spring just ain’t spring without a little fling and when that sweet spring lamb chump be shaking the rump in your direction – things are bound to heat up. Two Under Ten Two Under Ten An Irishman, an American and a Spring Lamb walk into a Caribbean restaurant…. On The Menu On The Menu Four fresh favourites to get the drool dripping and the inspiration kicking for a sizzling spring menu. Fast Facts Fast Facts Just laying down some knowledge. You’re welcome. Next Issue Next Issue Who’s coming with us?
Contents Editors' Letters Editors' Letters Editors' Letters Does anyone ever read these? We think you should. Guest Chef Profile Guest Chef Profile All aboard the party bus – we’re bound for Africola and everyone’s invited! Your riotous host Duncan Welgemoed has been censored for your safety. Paddock Story Wagyu Our Way Paddock Story Two flights and a three-hour drive and we find ourselves in an outback oasis of organic grassfed Wagyu production. Join us on a journey of endless skies, fifth-generation beef farming and “the best bloody steak I’ve ever eaten” Up Front Up Front Is there a woman in the foodservice industry burning hotter than Nikki Friedli right now? Like Africola’s Mpumalanga sauce, this girl is on fire. Cut Showcase Rump Cut Showcase So you think you can rump? We hustle for the muscles in this shake down of the rump primal. Two Under Ten Two Under Ten Take two rump cap steaks, turn up the heat and add a sprinkle of sass – Mo and Dioni show us how to party on the plate for under 10 bucks. On The Menu On The Menu Some of our favourite beef dishes on the menu around the country – think yours is better? Send it in for consideration for our next beef issue. Global Spotlight Southeast Asia Global Spotlight We explore Southeast Asia’s largest destination for Australian chilled beef and chat to a Pynt-sized legend burning the Aussie beef candle at both ends. Fast Facts Fast Facts Feed your brain with these five facts about Aussie beef. Next Issue Next Issue What’s on the menu for issue 3?
Contents Editors' Letters Editors' Letters Guest Chef Profile Where There's Smoke, There's Fire Guest Chef Profile Paddock Story The Quest for Eating Quality Paddock Story Up Front Andrew Gale, Grossi Florentino Up Front Cut Showcase Lamb Leg Cut Showcase Two Under Ten Two Under Ten On The Menu On The Menu Global Spotlight “Sumimasen — lamb kudasi” Global Spotlight Fast Facts Fast Facts Guest Chef Handover Guest Chef Handover Next Issue Next Issue