Making Aussie meat the star of Japanese dishes

Grilled Australian lamb neck with miso served with asparagus and carrots. — Photos: MARIA IBRAHIM/The Star

While exploring the intricacies of fusion cuisine, chef Cash Fong discovered that Australian beef and lamb are rarely used in Japanese cooking.

Hoping to change that and create a new trend in the process, he has replaced the usual Japanese Wagyu beef with meat from Australia for a selection of dishes.