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I first used Wild Clover Lamb soon after I commenced as executive chef at Cradle Mountain Lodge in may 2009 and we have had it on the menu ever since. I was impressed with the quality and consistency of the Wild Clover Lamb and that is a local product as well. I contacted the owners Brian and Jan to organize a tour of their property so I could see the operation for myself. Again I impressed with the care and attention that is put into the Wild Clover Lamb to ensure the end result is a product of the highest quality. After spending some time with Brian and Jan and seeing their passion for their product I was inspired to get behind the Wild Clover product. As a chef one of the most exciting things for me is to find producers that are passionate about their product and are willing to spend time with chefs to explain how and why they do what they do. This in turn inspires me to come up with innovative ways to use the wild Clover Lamb and pass on the Wild Clover story to our guests.
Please follow the link to see our "Wild clover lamb rack, Feta, roast red pepper, Crushed potato & olive salad, olive jus" recipe which is served at the Cradle Mountain Lodge.
Simon Cordwell
Executive Chef
CradleMountain Lodge |
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Mud Bar and Restaurant have been using Clover Country Meat products for a considerable period of time. We have always found their products to be of the highest quality and consistency. Using top quality local produce is always our priority, and the whenever we choose to use Clover Country, we are always satisfied.
Regards
Mudbar Restaurant
PO Box 5246
28 Seaport Boulevard
Launceston 7248
Tasmania Australia
ph: 6334 5066
fax: 6334 5033
www.mudbar.com.au |
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“The lush pastures of NW Tasmania get more rain than anywhere else resulting in succulent, juicy, tasty lamb being produced by Clover Country”
We also use the Clover Country meat at Alps & Amici foodstore & kitchen.
A favourite among our customers is Wasabi lamb - butterfly leg of lamb marinated in sweet wasabi (wasabi, fresh garlic, green chilli, mint, coriander, sugar and some olive oil)
A great one for the BBQ.
Please follow the link to see our "lamb with three bean salad and black olive butter" recipe which is served at Daniel Alps @ Strathlynn
Daniel Alps
Director & Chef
Daniel Alps @ Strathlynn |
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