RECIPES

Chef Seth Siegel-Gardner of Kata RobataAustralian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
Chef Seth Siegel-Gardner of Kata Robata
Chef Jeramie Robison of Cinq at La Colombe d'OrBraised Australian Short Ribs, Corn Velouté, Red Wine Cabbage, Mushroom Ragoût, and Port Syrup
Chef Jeramie Robison of Cinq at La Colombe d'Or
Chef Maurizio Ferrarese of Quattro at Four Seasons Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
Chef Maurizio Ferrarese of Quattro at Four Seasons
Chef Todd Gray of EquinoxSlow-Cooked Ribeye of Australian Lamb with Sausage Pierogi, Black Olive Jus, and Cumin Crackers
Chef Todd Gray of Equinox

Chef Ken Oringer of ClioAustralian Lamb Belly, Lemon Balm Curry, Crunchy Thai Vinaigrette, and Green Mango Chutney
Chef Ken Oringer of Clio

Chef Bobby Hellen of RestoAustralian Lamb Neck, Pea Shoots, Syrian Aleppo Pepper, Greek Yogurt, and Lamb Jus
Chef Bobby Hellen of Resto
Chef Justin Bogle of GiltAustralian Wagyu Strip Loin, Potato Terrine, Matsutakes, Black Garlic, and Bone Marrow
Chef Justin Bogle of Gilt
Chef John Shields of Town House RestaurantAustralian Lamb, Cooked in Ash with Smoked Eggplant Purée, Miso, Bonito Dressing, and Black Garlic
Chef John Shields of Town House Restaurant
Chef Jason Alley of ComfortBraised Australian Beef Cheeks, Juniper, Ginger Beer, Stone Ground Grits, and Arugula
Chef Jason Alley of Comfort