THE Australian Embassy has partnered with over 60 top-tier restaurants in Metro Manila, Cebu City and Davao City as it rolled out the “Grass-fed Beef on the Menu” campaign, which promises to be a mouthwatering culinary and gustatory experience for foodies and beef-lovers all over the country.
Australian’s Ambassador to the Philippines Amanda Gorely invites diners to experience the different ways her country’s grass-fed beef is prepared in customized menus ranging from steaks, meat pies, burgers and pasta dishes, among others, served in a la carte and buffet menus.
As the world’s leading source with 97 percent of its cattle raised as such, Australian grass-fed beef is considered as the healthier option as it is naturally low in fat and cholesterol, while offering a high level of Omega-3 fatty acids known to lower blood pressure and reduce the risk of certain cancers. Of course, it also has a natural and flavorful taste. Yum!
Australia is one of the top 10 beef-producing countries, and also a leader in terms of the world’s beef exporters, according to the US Department of Agriculture. It is interesting to note too, that on average, Australians consumed around 25.4 kilograms of beef per person between 2015 and 2016, maintaining its position as the sixth-largest consumer globally. Australian beef and steaks are also very popular and known for their tenderness and taste. (BusinessMirror Publisher T. Anthony A. Cabangon, likewise, shared that compared to corn-fed beef, the grass-fed variety has better marbling and tastes superior.—Ed.)
Among the participating restaurants in this campaign include Bondi & Bourke, People’s Palace, Discovery Primea (Flame, 1824 & Gilarmi Lounge), Discovery Suite’s 22 Prime, Vask Tapas Room and Smith & Butcher Grill Room in Salcedo Village.
Chef Steve Scudder of Smith & Butcher Grill Room prepared delectable steaks, such as the John Dee Gold grass-fed and wet-aged Australian Porterhouse steak—cut in a 1-kilogram slab on a platter. He also served two kinds of Australian sirloin, both organic and, of course, grass-fed.
On the other hand, Discovery Primea’s Flame served Salpicao, Spaghetti Bolognese and their grass-fed steak Mulwarra cube roll. Its resident chef also described in detail the difference of grass-fed steak, having said it was leaner. He also paired the offering with a Vintage 2014 Malbec Voodoo Moon, which also came from Australia.
For their part, Papa Diddy’s featured its succulent beef burger and a house version of beef-based noodles. Chef Jessie, meanwhile, served charcoal-grilled oyster-blade and striploin steaks, as well as its very tender slow-roast beef cheeks, while Epicurious delighted diners with roast beef with mushroom sauce, fettuccine stroganoff for its pasta selection and Tex-Mex favorite beef fajitas.
The campaign, supported by the Australian Trade and Investment Commission, the Victorian State Government and Meat and Livestock Australia, will run until August 20.