Victor Churchill started the trend - Harris Farm Follows! Colin Fassnidge and Mike McEnearney Are long time addicts of these "Curious cuts" of Meat...
Update on July 4th: Anthony Puharich - the owner of Vic's Meat Marketdid a demo of these "Curious Cuts" at the SMH Growers Market in Pyrmont today, explaining how to use them, cook them and where they were from in the animal. Great tutorial. Here are some photos of this event. He also cooked some braised beef cheeks...Looked delicious
After promoting the "Imperfects Picks" for vegetables, Harris Farm now jumps on the band wagon of "head-to-tail" philosophy started here by Colin Fassnidge, the cheeky - some say feisty - Chef behind the success of 4 Fourteen in Surry Hills and Four in Hand in Paddington. Brisket, hanger, offals including ears & tail - a delicacy in Spain where they are reserved for the winning toreador - which are common in France's butcher shops and beyond, are becoming more popular in Australia, in part because of their cheaper price, but also because of their heightened taste.
Victor Churchill in Woollhara and Vic;s Meat Market at the Sydney Fish Market were also early promoters, as well as Mike McEnearney from Kitchen by Mike and James Viles from Biota Dining.
The good news, for me at least - is that one can now afford a "Bavette à l'échalote" and shared with friends and family a cut of meat which is rare but not dear here. In Europe, it is the opposite as price follows the rule "what is rare is dear", hence veal liver is almost beyond reach, but here it is -still - affordable. So, go and eat your hearty content of "Curious Cuts" or offals or other delicacies.
The new promo for "Curious Cuts" from Harris Farm Markets
And if you want to try my recipe for "Bavette ou Onglet à l'échalote", check my online recipe book!
Born in France, well travelled, relocated to Sydney in 1997.
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