Rare Medium

Steak & Eggs - the ultimate protein combo. Here are Three To Try in Sydney. Where’s your favourite steak & eggs? Tag them and show some love. 1. @therustyrabbit Concord, Darlinghurst, St Leonards 2. @freocafe St Leonards 3. @coba_restaurants Marrickville, Cabramatta #protein #steak #steakandeggs #sydneyeats #sydneyfood

Beef Cheek Two Ways Christopher Thé of @hearthe_aus in Stanmore shows us two cafe-ready dishes using beef cheeks - cooked once and served two tasty ways. Slow Cooked Beef Cheek, Soft Polenta ‘En Croute’ Prep: 60 minutes Cook: 6 hours or overnight Serves: 10 BEEF CHEEKS 2kg beef cheeks 30g sea salt 15g brown sugar 1 clove garlic ground spices or herbs SOFT POLENTA 500g Instant white polenta 2500g water 100g fine grated parmesan Sea salt and white pepper GARNISH 2 x puff pastry teardrop Cooking liquid, slightly reduced Mixed leaves and herbs Olive oil Lemon juice Preparation 1. For the beef: Trim exterior sinew / keep trims for stock or jus. Weigh out total weight of trimmed beef cheeks and cure with 2% of the weight of protein. Sprinkle the curing mix evenly for 2-3 hours. For example: for 2kg of protein then 40g of cure is required. 2. For the polenta: Infuse milk and aromats for 30 minutes, pass and reheat to simmer and gradually rain in the semolina and whisk in until incorporated well and thick like polenta. Change over to a wooden spoon and cook out for 5 minutes on a medium heat, stirring continuously. Remove from the heat, season, add parmesan and beat in until all melted through and smooth. Portion. 3. Vacuum seal cheeks in bag with uniform sizes in each bag to ensure even cooking. In a deep metal gastronorm pour hot water and bags of sealed beef cheeks / ensure the cheeks are submerged under the water and not overcrowded. (In the Unox / set at 100 deg c for 15 minutes 80 percent steam then drop down to 83 deg for approx. 6 hours, or until tender. 4. Cut the puff pastry to the required shape, place onto a greaseproof paper lined tray, brush with egg and milk, bake at 180°C fan forced for 8-10 min, or until golden. 5. To serve, warm the polenta with a little milk and beat until smooth. Season. 6. Heat the beef cheeks with a little cooking liquid. 7. Plate as per photograph and serve with dressed mixed leaves. RECIPES CONTINUED IN COMMENTS

HAVE YOU ENTERED GOLDEN CHEF’S 2026 YET? The Nestle Golden Chef’s Hat competition exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers. This competition offers apprentice and young chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards to win medals across entrée, main and dessert course categories. The 12 finalists selected from across Australia and New Zealand will then put their skills to the ultimate test and do battle on the big stage at Fine Food Australia. Rare Medium is proud to sponsor this prestigious award and support the next generation of culinary leaders. Entry link in bio - entries close 15 May.

Did you know the global value of cured meat sales was around US$29Bn in 2024? In Australia, our multi cultural makeup is also driving demand for cured meat products with non-pork origins - think lamb leg ham, lamb belly pancetta, silky beef bresaola, brisket pastrami, and beef bacon to name a few. For operators, these products offer versatility and creativity as shelf stable, high-margin items - while beyond the plate, they align with diners’ growing appetite for authenticity, storytelling and inclusivity. @the_christopher_the from @hearthe_aus shows us two simple, cafe ready dish ideas using Australian lamb ham from @meatysbutcher #sydneyeats #sydneyfood #lambham #australianlamb

Following the success of our first Red Meat Ready masterclass for CLUBS – we are pleased to announce our second Red Meat Ready masterclass for CAFES. This interactive half-day session on Wednesday 20 May is designed for café kitchens; and will focus on red meat excellence, capability, and confidence. Spaces are limited for this free industry event in Sydney – please contact @chefsamuelburke to register your interest or send us a DM here. Christopher Thé of Hearthe Bakery & Café in Stanmore (founder of Black Star Pastry and creator of the Strawberry Watermelon Cake) will be special guest presenter on the day, demonstrating café ready dishes, and sharing insights for working confidently with beef and lamb. Joining Thé will be Rare Medium editor Mary-Jane Morse to discuss current red meat trends, and MLA master butcher Doug Piper sharing practical cut knowledge and flavour insights for modern menus.

Beef Bolar Blade Two Ways by @chefjustinzammit 1. The Butchers Table Cavery Prep: 25 minutes Cook: 40 minutes Serves: 10 INGREDIENTS 1.5kg MSA bolar blade 5L water 100g salt 70g brown sugar 15g garlic powder 30g paprika 15g onion powder 15g black pepper 1 bay leaf 3g thyme Bolar blade rub (after brine) 15g brown sugar 15g garlic powder 15g paprika 15g onion powder 15g black pepper 10g chopped thyme Vegetable oil Rosemary salt: Place rosemary and salt in a small food processor, blitz. Remove add onion and garlic powder and lightly stir to combine. PREPARATION 1. Combine all the brining ingredients in a saucepan. Mix well. Place on a high heat, bring to the boil for 2 minutes or until ingredients have dissolved. Cool. Add bolar and leave for 8 hours. 2. Combine rub ingredients in a bowl. Remove bolar blade and pat dry with paper towel. Season with roast rub. Place bolar blade in a gastronorm and roast in combi at 150◦C for 60-90 minutes. Remove and cover loosely with foil, set aside to rest for half the cooking time. To finish: Carve roast to order, plate up and finish with jus and herbs and sides of your choice. DM us for sides recipes. FRENCH DIP RECIPE IN COMMENTS #beef #bolarblade #blade #recipe

Love shawarma? Here are Three To Try in Sydney. 1️⃣ The Robert Roll @aceshawarmashishabar 2️⃣ Arabic Shawarma Plate featuring the lamb and sujuk shawarma rolls @babylon.bakery 3️⃣ Lamb Shawarma Wrap @opensesame_sydney #lamb #shawarma #sydneyeats #sydneyfood

Rump cap, two ways by @chefjustinzammit Recipes from our first Red Meat Ready - CLUBS Masterclass, Tuesday 31 March. 🥩🥗 Thai Beef Salad - rump cap, crisp greens, vermicelli, nam yam dressing, toasted rice 🥩🥖 Panino con Bistecca - rump cap, beef bacon jam, chimichurri slaw with tobacco onions Thai Beef Salad ⏱ Prep: 25 mins (+ marinating) 🔥 Cook: 30 mins 🍽 Serves: 10 — • 1.5kg rump cap • 5g garlic, crushed • 5g birdseye chilli, finely chopped • 20g coriander stalks • 40ml vegetable oil Noodles & Salad Base Stock • 1L water (or to cover) • 100ml soy sauce • Mint, coriander & Thai basil stalks • 7g garlic cloves • 30g long red chilli, split Salad • 500g vermicelli rice noodles • 260g Lebanese cucumber, julienne • 240g carrot, julienne • 150g red onion, finely sliced • 300g cherry tomatoes, halved • 300g bok choy, shredded • 100g coriander • 15g long red chilli, finely sliced • 80g mint leaves • 85g Thai basil leaves Nam Yam Dressing • 180ml fish sauce • 180ml lime juice • 80g palm sugar • 8g garlic, minced • 3g birdseye chilli, deseeded & finely chopped • 50ml vegetable oil • 20ml tamarind water To Finish • Extra lime • Toasted jasmine rice (dry‑roasted until fragrant) — Method 1️⃣ Marinate beef: Combine all rostbiff ingredients, coat beef and marinate 4 hours or overnight. 2️⃣ Roast at 180°C until medium‑rare (52–54°C). Rest, then slice thinly across the grain. 3️⃣ Dressing: Mix all ingredients, adjusting sweet–sour–salty balance to taste. 4️⃣ Noodles: Simmer stock ingredients for 30 mins, strain. Soak noodles until just soft, drain and toss lightly with dressing. Cool. 5️⃣ Assemble: Combine cold noodles with vegetables and herbs. Dress generously. 6️⃣ Serve: Plate salad, top with sliced beef, finish with toasted rice and fresh lime. Panino Con Bistecca - Recipe In Comments

Misozuke Lamb Rack with Azunboshi by chef @oscarhsolomon Miso-marinated lamb cutlets roasted till blushing pink, finished with a sharp salted apricot dressing for balance and depth. Yield Serves 2–3 Ingredients 🐑Misozuke lamb 1 lamb rack 3 tbsp chickpea miso 1 tbsp Saikyo sweet miso 75ml mirin 75ml sake Salt and pepper to taste 🍑Azunboshi (Salted Apricot) Dressing 8 sundried apricots 25ml plum vinegar 50ml rice vinegar 1 tsp salt 100ml olive oil ✏️Method 🐑Misozuke Lamb 1️⃣ Whisk chickpea miso, Saikyo miso, mirin and sake until smooth 2️⃣ Pat lamb dry, cut into three-point cutlets and score fat cap 3️⃣ Coat lamb completely in miso mix and wrap tightly 4️⃣ Marinate ideally for 12 hours in the fridge 5️⃣ Render lamb fat-side down in a cast iron pan over low–medium heat 6️⃣ Season generously and seal on all sides 7️⃣ Roast at 180°C bone-side down for 12–15 minutes 8️⃣ Rest lamb for 15 minutes before slicing 🍑Azunboshi Dressing 1️⃣ Blanch apricots then refresh in ice water 2️⃣ Blend apricots with plum vinegar, rice vinegar, salt and olive oil 3️⃣ Blend on high until smooth and emulsified To Plate 1️⃣ Slice lamb off the rack 2️⃣ Spoon azunboshi dressing onto the plate 3️⃣ Add lamb and finish with warrigal greens and onion 4️⃣ Spoon extra sauce over lamb if needed #lambrack #miso #chef #modernasian #raremediumreels

Rare Medium presents Red Meat Ready – CLUBS. The first in Rare Medium’s Red Meat Ready masterclass series, this session will focus on practical red meat execution in Club kitchens – balancing quality, yield, and commercial outcomes with menu inspiration using Australian beef and lamb. The workshop includes presentations from industry experts including Clubs Executive Chef @chefjustinzammit MLA Master Butcher Doug Piper @aussiebutcher and Kitchen Leadership Coach @glenn_flood - a specialist team with extensive experience in clubs and high-volume foodservice operations. Free speaker modules from the day will be available to access at raremedium.com.au in April. #redmeatready #redmeat #beef #lamb

Waterfall Beef by SMH Good Food Guide Young Chef of the Year Jen Kwok Lee — a bright herby salad with nahm jim roasted rice powder and perfectly cooked flank steak. Yield Serves 4 Ingredients 🌶️Nahm Jim Dressing 1 clove garlic 3 coriander roots 1 birds eye chilli seeded 1 red banana chilli seeded 75g lime juice Caster sugar to taste Fish sauce to taste 🍚Roasted Rice Powder 125g jasmine rice 🥩 🥗 Beef and Salad 300–350g beef flank steak 1 punnet mixed heirloom tomatoes halved 1 kaffir lime leaf chiffonade 4 sprigs mint leaves 3 sprigs coriander leaves 1 red eschalot finely sliced 1 Lebanese cucumber shredded Extra virgin olive oil to taste Roasted rice powder to garnish ✏️ Method Nahm Jim Dressing 1️⃣ Pound garlic coriander root and chillies in a mortar and pestle until smooth 2️⃣ Add lime juice and mix well 3️⃣ Add sugar to dissolve and balance heat 4️⃣ Add fish sauce to taste and set aside Roasted Rice Powder 1️⃣ Toast jasmine rice in a dry pan until golden and nutty 2️⃣ Grind to a fine powder in a mortar and pestle Beef and Salad 1️⃣ Cook flank steak to medium rare rest then slice 2️⃣ Drizzle with nahm jim dressing 3️⃣ Mix cucumber mint coriander lime leaf tomatoes and eschalot 4️⃣ Dress with olive oil and extra nahm jim 5️⃣ Garnish with roasted rice powder 🍽️To Plate 1️⃣ Arrange sliced beef on a plate 2️⃣ Spoon salad over or beside the meat 3️⃣ Add extra nahm jim to taste 4️⃣ Finish with roasted rice powder 📄 Notes Waterfall beef refers to the sizzling sound when hot steak hits dressing Roasted rice powder adds essential aroma and crunch Balance hot sour sweet salty for authentic flavour Keep herbs fresh and crisp for brightness #chef #flank #fyp #raremediumreels

KIIN’S Red Curry Cheeseburger Sliders 🍔 Red curry beef patties (60% grass fed chuck + 40% grain fed brisket) on steamed buns with provolone cheese, house-made Thai-spiced pickles, crispy fried onions, Frenchie’s mustard and Japanese mayo. #cheeseburger #beef #adelaideeats #adelaidefood #adelaiderestaurants