Delicious Australia – (08)August 2019

ANALIESEGREGORY

HEADCHEFATFRANKLIN

BAR & RESTAURANT, HOBART

OLD-SCHOOLPRODUCTION

WITHHIGH-LEVELCARE

“Ireallyenjoylambribs,”says

AnalieseGregoryfromHobart’sFranklin.

“It’sa somewhatunder-utilisedcut.

Webuyin wholeanimals,sowe’vehad

tofindwaystouseallthecutsthataren’t

traditionallysuitedtoroasting,perhaps,

butjustneedtobetreateddifferently.”

Gregory’schoiceis LittlewoodLamb.

“Thebigdifferencewithmyproduct

is thatit is dry-brushedtheoldfashioned

way,withnowater,andthenhungfor

a week,”saysNichols.“Thisgivesthe

skina chancetodryoutandthemeat

time to rest, so it’s more tender.”

“LITTLEWOOD LAMBS

HAVEA FINELY

GRAINED MEAT AND

SUBTLE FLAVOUR

THAT IS AMONG THE

BEST I’VE HAD.”

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