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Australia, the magazine : Australia, the magazine
NEIL PERRY ROCKPOOL BAR & GRILL, SYDNEY & MELBOURNE "We are so lucky to have such incredible and dedicated producers in this country. I have two steakhouses and the dream for them to be world class would be impossible without three of the best beef producers, not just here in Australia, but anywhere in the world. Having a steakhouse, I had to have the three beef styles available for my customer to taste. Wagyu, grass-fed and grain-fed beef had to be represented on the menu. Lucky for me the producers of those types of beef happen to produce some of the best beef of their kind in the world. It is impossible to choose a favourite -- they are all so di erent but world-class at the same time. Each one of the trio produces the best beef of its type, from grass-fed, grain-fed and Wagyu. To have the best grass-fed you need lots of lush green grass and down in Cape Grim, where our 36-month ca le come from they have it in spades. One hundred and y-odd days of rain a year make sure of that. But not any rain -- the cleanest rainwater on earth, straight o the Antarctic. Like all our other producers, they are growth-hormone and antibiotic free; these are animals raised humanely. e Cape Grim brand produces the most pure taste of beef that one could imagine from their natural diet of grass. Our Rangers Valley grain-fed Black Angus are selected on quality and health and then fed slowly, living happily through 300 days of feeding to produce the most creamy and delicious grain-fed beef in the country. e key is the slow and deliberate feeding rather than the hurried commercial practice of other lot-feed producers. David Blackmore is widely recognised as the best Wagyu producer outside Japan. e care that he uses at every level with these magni cent animals is testament to the result of the most magni cent nine-plus marble score in the most delicate meat ever. e beef is tender and has a wonderful delicate beef avour which has made his Wagyu famous. He is a hallmark producer. I couldn't be prouder to say that Cape Grim grass-fed, Rangers Valley grain-fed and David Blackmore Wagyu are the cornerstones of the quality aspirations of Rockpool Bar & Grill. To say these are great Australian products is nothing short of a massive understatement. To have a world-class steakhouse you need world-class beef and this is simply some of the greatest beef on this earth." plates & produce 51 AUSTRALIAN TRUFFLES ARE IN DEMAND ALL OVER THE WORLD. BY MARION RANNARD Food connoisseurs have long lusted after truffles. Priced upwards of AU$2000 per kilogram, and in season for just three months of the year, truffles are a rare treat. They once belonged exclusively to Europe, but urbanisation has caused supplies to dwindle. Now eyes are turning to Australia, where a lucrative industry is taking off. President of the Australian Truffle Growers Association, Wayne Haslam, says about 2000 tonnes of truffles will be harvested in 2010. "The harvest of Australian truffles has grown and will keep growing," he says. "Our supply is largely for traditional markets in Europe. We produce counter- seasonally to France." According to Haslam, around 150 Australian growers are cultivating the French truffle known as the 'black diamond', which grows along the roots of hazelnut and oak trees. The truffles grow only when a special fungus called mycelium is present and take six or seven years to appear after planting. Teams of truffle dogs are then trained to sniff them out during winter. Western Australian producer, Varona Fine Foods, is based in Manjimup in WA's Tall Timber Country, south of Perth. Managing director Adam Wilson says he supplies truffles to high-end restaurants in 14 countries, including Hong Kong, Germany, Japan and the US. "We're up there with the best in the world. We're more advanced than Europe in terms of the shipments. We send fresh shipments and get them there in 48 hours." To date Australian truffle have aimed largely at the high-end market, but Haslam says truffles are for everyone. "Everybody should experience the truffle, it's the most exotic culinary flavour in the world," he says. Chef Mark Best of Sydney restaurant Marque includes truffles in everything from free-range eggs with truffle puree to caramelised pineapple with truffle ice cream. "I first saw samples of Australian truffles five years ago and haven't used the imported truffle since. We are pestered for the date of the start of the season. When you get a product as good as WA truffles you cannot help but be inspired." DIAMONDS GROWING IN THE ROUGH Grass-fed rib eye. Earl Carter Varona Fine Foods