Lamb on the menu for latest issue of Rare Medium

07 August 2018

Meat & Livestock Australia’s (MLA) dedicated foodservice program, Rare Medium, has launched the latest issue of its seasonal e-magazine – with a focus on exploring Australian lamb from paddock to plate.

The Spring Lamb issue is co-edited by chef Paul Carmichael, one half of the leadership team of the acclaimed restaurant Momofuku Seiōbo - recently voted number six in Australia’s Top 100 Restaurants.

Rare Medium seeks to ensure that beef and lamb remain relevant and retain their place on domestic foodservice menus. Through education and inspiration, the objective for Rare Medium is to be the go-to source of red meat information for chefs.

The Australian foodservice sector generated $45 billion in 2016, accounting for 50 million meals per week, positioning it as a crucial component to the ongoing success of Australia’s red meat and livestock industry.

As well as providing a digital resource for foodservice professionals, the seasonal e-magazine draws on industry innovation and culinary creativity to deliver timely, engaging and informative red meat content.

MLA Foodservice Program Manager Mary-Jane Morse said each issue is co-edited by a different chef to provide an alternative perspective and leverage their influence with the audience.

We know that chefs learn from chefs and it’s critical that Rare Medium continues to engage chef talent to help tell the red meat story, rather than just providing the theory,” Ms Morse said.

The new Spring Lamb issue sees chef and co-editor Paul Carmichael visit his first Australian sheep farm to learn firsthand about lamb production from sheep producer Michael Craig at his property in western Victoria.

The issue also introduces the new ’roadies’ section – a literal road trip with chef Mike Eggert getting out of the city to explore Australian lamb on menus at local pubs, cafes and restaurants from Geelong to Goulburn.

“With videos, stories, animations, images and more – the issue is designed to inspire chefs about the endless opportunities for lamb on the menu during spring and beyond,” Ms Morse said.

Ms Morse said the food service sector is one of the fastest changing food markets in the world, with trends coming and going overnight.

“In this fiercely competitive industry, a dedicated foodservice program is essential to ensure beef and lamb continue to feature heavily on domestic food service menus," Ms Morse said.

For more information on Rare Medium and to read the latest issue of the e-magazine, visit

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