March 2010

Talk of opening up the Australian market to imported beef has our butchers in a spin and they’re hoping that, if it happens, similar restrictions to those on bringing in pork meat on the bone will be applied to beef. Until then, you can hop into the boneless beef rendang at Shalom (155 Broadway, Ultimo, Ph 9211 2353 and at Shop 2/458 Anzac Pde Kingsford Ph 9662 4455) safe in the knowledge it’s Aussie beef. And when you need bones to be sure of what you’re getting, try the black oxtail soup at the same place. There’s a very gentle, homey version of this soup also served at Djava in Cronulla, great for those who love sucking tender meat from hollows and crevices.

Lamb just keeps getting dearer, so this month we’re steering clear of it. Cooler autumn weather heralds duck season, though, and there’s a lovely way with roasted Aylesbury duck breast at Sepia where it’s served with weeny cubes of ginger jelly, balsamic cherries, green olive, and orange and walnut jus. We also love the meltingly tender duck curry at The Malaya. Forget the knife — just hand me a spoon.

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