Chef’s Roll has been working with True Aussie Beef & Lamb since 2015 – and we have seen and tasted, firsthand, the incredible product Australia produces — from grassfed beef to pasture-raised lamb. We’ve worked with hundreds of chefs who have also praised the product and added it to their menus. Today we’re featuring one of those chefs.
Brad Kilgore, a Kansas City native, cut his teeth working in the best restaurants in the country. A several year stint in Chicago saw him putting out award-winning food at L20, Alinea, and Boka. Eventually he set his sights on Miami, working in acclaimed restaurants like Azul and J&G Grill. It was then that the doors began opening to allow him to open his first concept, Alter. Many awards and a couple of James Beard nominations later, Kilgore still helms Alter and a new restaurant, BRAVA, as well.
Kilgore has been an ambassador for Australian Beef and Lamb products since 2014 – utilizing both proteins heavily on his menu. As a part of our ongoing run of features with chefs who use Aussie products, we wanted to ask him about that relationship and why he loves the stuff so much.
Chef’s Roll: How did you first come to start working with Aussie Beef and Lamb?
Brad Kilgore: At one point I had a lamb dish I was working on for a menu, so as part of the sourcing process, I was testing lamb racks from everywhere. It was immediately apparent that the Australian Lamb was the perfect size, texture, and flavor for my purposes. They’ve maintained those standards consistently, and I have been a fan ever since, eventually adding Australian beef to my menu as well for all of the same reasons.
What were some of the key considerations for you in putting it on your menu?
As I said, it presented itself as the perfect choice. On top of that initial impression, the positive factors keep adding up: Australian livestock is famous for how it is responsibly raised, and the product itself is constantly of the highest quality. It’s always highly praised from the guests. They can tell they’re eating something special.
Would you recommend that other chefs consider using Aussie beef and lamb? Why?
I would and I have. The product is so easy to work with. Guests love it. And our distributors are top-class. Chefs should absolutely work with Australian Lamb and Beef. It’s a great product.
Any tips on preparation?
Cook them with love.
Australian Lamb Loin, by Brad Kilgore
Koji salt | Hijiki buttered cabbage | Grilled bone jus
400 g wet koji (Japanese)
5 g koji powder (local)
30 g wet koji (local)
65 g white miso
215 g h2o
Blend all together
Rub the mixture on the lamb loins and let air dry (age) for 48hrs
BLACK TRUMPET PUREE
1000 g black trumpet mushrooms (cleaned)
60 g shallots fine julienne
60 g grapeseed oil
2 ea sprigs of thyme
Sweat the shallots and the trumpet mushrooms in the oil, remove the thyme once cooked
6-700 g h2o
1 g xantham gum
30 g ultra tex 3
60 g squid ink
160 g forbidden rice miso
Blend all together until very smooth, pass through a chinois and cool
650 g spruce tip infused vinegar
100 g h2o
250 g mirin
50 g sugar
5 g salt
10 g agar agar
Place everything in a pot and bring to a boil whisking the entire time.
Once boiling pour through a chinois and cool until fully gelled
Once the gel is set blend until smooth then pass again through a chinois into a pan to release the bubbles in the cryovac machine.
HORSERADISH BEURRE MONTE
100 g horseradish juice
.3 g xantham gum
2.5 # butter
3 g salt
horseradish juice to taste
Bring the juice and xantham gum up to a boil, mount in the butter until fully emulsified
Season with salt and extra horseradish juice as needed
5500 g napa cabbage
11 qt h2o
54 g serrano chili with seeds
330 g salt
15 g garlic
Blend 1 qt of the water with the garlic and serrano chilies and pour into a large cambro
Dissolve the salt in 2qt of the water and pour into the cambro
Add the rest of the water and then the cabbage
Place a weight on top of the cabbage to keep it submerged for 1 week
GRILLED BONE STOCK
4000 g grilled Aussie lamb bones (binchotan)
4000 g grilled Aussie lamb cap meat
500 g grilled spring onions
325 g grilled oyster mushrooms
325 g grilled mustard green stems
6 ea wild bay leaves
8 ea thyme sprigs
8 qt chicken stock
Simmer for 1 hr 15 min. Strain and cool
180 g spring onion whites
17 g garlic sliced thin
33 g grapeseed oil
Sweat all together until translucent
600 g warm grilled bone stock
30 g spring onion tops blanched
40 g parsley blanched
1 g xantham gum
11 g ultra tex 3
300 g butter
Place the grilled bone stock in the blender and blend in the sweated spring onions
Add all the ingredients except the butter
Once smooth slowly add the butter until emulsified. Pass through a chinois and cool
SPRING ONION PUREE
150 g spring onion greens
75 g chives
25 g parsley
Blanch and shock the above.
160 g filtered water
11 g ultra tex 3
.5 g xantham gum
1 g salt
Blend all together until very smooth, pass through a chinois and cool.