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Meat
Appears in
Published 2005
Meat plays a major role in both the French and Australian diets. A traditional French menu is generally structured around three or four courses, with slightly smaller portions of meat or poultry playing the central role. Over the last few decades the consumption of meat in Australia has declined somewhat, being replaced in particular by fish; at Bistro Moncur, about two-thirds of main courses ordered are meat and poultry, with fish taking the lion’s share of the balance.
The culinary revolution of the mid-1970s in Australia was fostered by a new style of restaurant offering dishes that ventured beyond grilled steak and roasts. This in turn encouraged home cooks to take a new approach to meat cookery, using wine, concentrated stocks and herbs that reflected French as well as Italian cuisine. Cookery books flooded the market and food writers contributed the latest recipes for the enthusiastic cook, while cooking schools encouraged restaurant chefs to host classes teaching home cooks the correct techniques of cooking meat in particular.
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