sponsored: brought to you by True Aussie Beef & Lamb

Think festive cooking is all about poultry? Think again. We teamed up with True Aussie Beef and Lamb to host an intimate dinner at Graze Restaurant in La Ville City Walk recently, where Chef Moritz Neumann showed us just how versatile – and impressive – beef and lamb can be when cooking for a crowd.


Chef Moritz Neumann took us on a journey of discovery with his globe-trotting menu at Graze. First up, an Italian-inspired dish of Australian Angus beef carpaccio with rocket and parmesan, then a Japanese-Hawaiian poke bowl with nori, edamame, cucumber and wasabi. The flavours of Arabia were on show in a pot of Dawood Basha lamb meatballs in a spiced tomato sauce, while there was a French accent to the rich, luxurious dish of braised ox cheek and short rib toast with Gruyere and pickles. Spicy lamb cutlets with minted labneh heralded a return to local flavours, before finishing the savoury courses with a bistro-style plate of flank steak with truffle mash and a red wine reduction. For dessert, we savoured a trio of desserts including a lemon meringue eclair, chocolate creme brulee, and a kunafa and apricot cheesecake.



For someone looking for an alternative to the Christmas turkey, what’s a beef or lamb dish that has real wow-factor? As a large centrepiece, go for a slow-roast shoulder of lamb, cooked at low temperature over a longer period. The meat will end up falling off the bone when finished and looks great on a table. A great beef option is a bone-in rib roast, which looks great and has plenty to feed a crowd.

What are some of the classic flavour combinations to pair with beef or lamb on the Christmas table? Serve a red grape jus with beef and root vegetables, or for a lighter lunch, serve your beef with Asian-style vegetables or salad. Lamb always goes well with a mint sauce or jelly.

Which cuts are better for roasting, and why? Shop for cuts like the rump, oyster blade or short rib, then brine or marinate the meat before roasting, braising or stewing – the meat will be very tender and fall off the bone!

When shopping for beef or lamb for a big group, roughly how many grams of meat should you buy per person? Bone-in cuts will have approximately 25-30 per cent bone, so it’s important to factor this in when purchasing. As a guide for a healthy portion size, I would say allow around 250-300 grams per person, but leftovers from roast lamb and beef are always great for sandwiches the next day!

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Cook Chef Moritz Neumann’s Australian wagyu beef poke bowl or Australian lamb meatballs in a spiced tomato sauce. For more from True Aussie Beef & Lamb, discover the secret to buying and cooking meat like a pro, and try a delicious recipe for lamb shoulder with mango and quinoa salad