On May 8th 2024, the “Australian Lambassador Victoria Market Showcase” was held at Vic House, located at the Old Wharf on Shanghai Bund.
As part of the global “Australian Lambassador” series, this event was co-hosted by the Australian beef and lamb industry and the Government of Victoria, Australia. It gathered Australian lamb exporters, importers, e-commerce retailers, and professionals from the food and beverage sector in Shanghai.
Mastlink was honored to sponsor the Australian lamb used in the boning demonstration and lunch tasting, giving participants the opportunity to savor high-quality Australian lamb while networking and exchanging ideas with industry experts.
Exploring the Excellence of Australian Lamb and Industry Growth
In 2023, Australia exported a total of 172,000 tons of lamb to mainland China, marking a year-on-year increase of 56.81%. Mainland China has consistently been the top destination for Australian lamb exports.
Murray Davis, General Manager for Greater China of the Australian Beef and Lamb Industry, stated that Australian lamb is becoming a part of Chinese consumers’ daily lives. He hopes that more people will enjoy the wonderful life experiences that come with high-quality ingredients. The “Australian Lambassador” global initiative, organized by the Australian beef and lamb industry, will continue to collaborate with meat industry peers and partners in the food service sector to enhance consumer awareness of Australian lamb and expand its market influence.
Brett Stevens, Commissioner to Greater China for the Government of Victoria, Australia, highlighted that Victoria leads all Australian states in lamb exports to mainland China. Victoria’s mild climate and abundant rainfall make it a prime producer of high-quality meat, wine, dairy products, and other food and consumer goods, offering a diverse range of products to meet various consumer needs.
Jane Zhao, Market Development Manager for the Australian Beef and Lamb Industry in China, discussed trends in the Australian lamb industry. She noted that the supply-demand gap for lamb in the Chinese market is widening, with imported meat perfectly positioned to fill this gap. Additionally, Chinese consumers are increasingly valuing “natural and healthy” product information when purchasing red meat, and high-quality Australian lamb meets this demand.
At the event, senior Australian beef and lamb technical expert Calvin Gung conducted an in-depth demonstration by carving an Australian lamb leg on site. He provided a detailed analysis of the different cuts of Australian lamb, showcasing various precision-cut products, including Australian lamb ribs (lamb belly ribs) and Australian lamb shanks (fore shanks).
This allowed the audience to gain a clear understanding of the cutting methods and practical applications for each part.During the demonstration, Calvin cleverly compared lamb cutting techniques to beef cutting, highlighting both advanced cutting skills and the versatile uses of the ingredients. This enriched the audience’s knowledge of Australian lamb and enhanced their culinary skills.
A Culinary Journey: Delighting in the Flavors of Australian Lamb
The event was graced by the presence of Otto Goh, the Executive Chef of Shanghai Pudong Kerry Hotel, boasting over thirty years of culinary expertise. Throughout his career, he has observed the evolving dietary preferences of Chinese consumers alongside the burgeoning growth of Australian beef and lamb in the Chinese market. Leveraging his profound understanding of Australian lamb and seasonal ingredients, Otto curated a creative menu highlighting the essence of Australian lamb. He captivated attendees with live cooking demonstrations accompanied by witty explanations. Otto underscored the significance for chefs to showcase the inherent beauty of ingredients, igniting curiosity among diners while paying homage to nature and culinary enthusiasts alike.
For the appetizers during the tasting lunch, tender Australian lamb belly meat was selected, rich and succulent, grilled with thirteen spices to perfection, leaving diners craving for more. It was paired with pita bread, chickpea puree, and a special fennel sauce cucumber salad, offering a delightful culinary experience.
The soup featured Australian lamb leg cooked slowly with celery, onion, potato, carrot, pearl barley, and plenty of pepper, resulting in a broth that blended the aroma of lamb with the sweetness of vegetables, providing comfort with every sip.
The main course was a Winchester-style Australian grilled rack of lamb. Marinated and grilled, then flame-seared, the bone-in Australian rack of lamb was crispy on the outside and juicy inside, maintaining tenderness even after deboning. Unlike traditional barbecue flavors, this dish was served with garlic, olives, red peppers, and Lexington-style sauce, stimulating the taste buds with its sweet, sour, and mildly spicy seasoning, earning praise from diners.
The pasta sauce, made with lamb shoulder meat, burst with flavor, and the al dente pasta was both rich and smooth, without being greasy.
The Masala-braised lamb neck and shank with turmeric rice showcased the unique characteristics of the ingredients.
Stir-fried lamb fat scraps with baby broccoli creatively combined crispy lamb scraps with sweet baby broccoli, creating a crunchy, fragrant dish that rejuvenated seasonal vegetables with bursts of flavor.
Regarding the inspiration behind this menu, Otto emphasized that quality ingredients are the soul of creative dishes. With Australian lamb selected for this occasion, the seasoning of the dishes was relatively simple. Because Australian lamb itself is rich in flavor, nutritious, and of superior texture, it can be transformed into delicious dishes regardless of the complexity of cooking techniques.
When discussing the acceptance of Australian lamb in the Chinese market, Otto mentioned that Australian meat standards are regulated and of stable quality, widely utilized. Australian lamb is tender, nutritious, and highly praised by both chefs and consumers alike.
Australian lamb, with its exquisite taste and rich nutritional value, has won the favor of consumers worldwide. Since the launch of the “Australian Lambassador” series of events, it has brought unprecedented gastronomic experiences to consumers. As the “Australian Lambassador” series of events continues to deepen, more consumers will have the opportunity to taste the delicious Australian lamb, making it increasingly welcomed as a high-quality delicacy on Chinese dining tables.
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