Aussie chef Mike Tafe was in India to promote Mulwarra lamb. Eram Agha tried it out
Here comes lamb meat from sheep reared on the pristine grounds of the southern Australian state of Victoria. They are brought up in lush, naturally blessed surroundings that make their meat worth the try. “The meat comes from happy sheep,” says Chef Mike Tafe, at la Piazza, Hyatt, where he was busy rustling lamb delicacies for chefs from other hotels to introduce Mulwarra lamb flavours.
“I will let the dish speak for itself,” says Tafe. In his opinion, keeping the dish simple is best. The Australian Trade Commission in partnership with Hyatt Hotels, Mulwarra Export Pvt ltd, Meat and livestock Australia, Treasury Wine estates organised the ‘Australian lamb Culinary Experience’ that took Tafe on a four-city Australian lamb promotion tour. Mulwarra lamb is supplied to 30 different countries where it features widely on the menus of hotels. “After working on the lamb dish, all I want to do is go back and have fish,” he jokes. While defining the qualities of Mulwarra sheep meat, he says, “The meat is flavoursome and consistent.”
Mulwarra goes with Greek, Indian, Chinese or any type of cuisine. On this trip Tafe discovered the hottest chili — Naga Jokia. And for breakfasts he indulged in dosa. “I like my masala dosas. The chutneys and condiments are relishing. I enjoy fragrant Indian curries. I am a fan of Indian spices like nutmeg, pepper, cloves cardamom too,” he shares. In the course of his visit he prepared 40 lamb creations! He never tried Kashmiri lamb, “May be next time I will draw a comparison between Australian and Kashmiri lamb,” he ends.