Latest news with #20Chapel
Sydney Morning Herald
5 days ago
- Business
- Sydney Morning Herald
‘100% Australian for us': Why chefs won't open the door to US beef
The import ban is over, but don't expect to see a Texan T-bone on Australian restaurant menus any time soon. Imported American steak is a topic many of Australia's fine-dining restaurants would rather avoid. The operators of more than 10 hatted restaurants, including Rockpool Bar and Grill and Grill Americano, declined or failed to respond to Good Food's requests for comment on their appetite for US steak. The questions followed the Albanese government's decision to lift remaining biosecurity restrictions on Thursday. Australia has restricted the import of American beef since an outbreak of bovine spongiform encephalopathy, or mad cow disease, in 2003. While the total ban on US beef was lifted in 2019, restrictions on cattle raised in Mexico and Canada, then processed in the US, remained until now. But don't expect to see a US T-bone on a restaurant menu anytime soon, says Peter Gunn, chef at two-hatted Ides in inner Melbourne. 'I think everyone is just too invested in what we have at home,' he says. 'The moment we start purchasing from elsewhere, it takes away from [local farmers] … It's always 100 per cent Australian, for us.' Corey Costelloe, former Rockpool Bar and Grill executive chef and co-owner of hatted restaurant 20 Chapel in Sydney's Marrickville, says an open market could have a positive impact on Australian producers. 'I think it's a great thing,' Costelloe says. 'If Australians want to eat American beef, they will … but I think it will just show how much better Australian beef is.' While some US farmers, such as Good Ranchers in Texas and Meriwether Farms in Wyoming, adhere to strict quality standards, Costelloe says 20 Chapel has no plans to introduce American beef to the menu. 'A lot of the beef over there … [is] very one-dimensional in flavour. It's fatty and it's juicy, and then after you've had that fatty and juicy part, it completely fades. 'It's like getting a cask wine versus a beautiful bottle that someone put time and care into. There's just no comparison.' Melbourne butcher Gary McBean echoes that opinion. 'I don't think it compares at all with really high-quality, grass-fed cattle that's just full of flavour. The grain-fed beef [I've eaten in the US] was OK, but it didn't have the flavour of the grass-fed.' He has no plans to introduce US beef into his cabinets at Prahran Market. 'I think good quality butchers should support local farmers, 100 per cent. Why support American farmers?' Commentary from industry body Cattle Australia suggested that US beef would not be able to compete on price with Australian-raised meat, and so it would be only premium or sought-after products that reached our shores. Costelloe says it would be difficult for US products to compete with the local market: 'We've got so many different styles here – you can get grass-fed, hemp-fed, corn-fed … and with the Australian dollar being the way it is, I just don't see how [US beef] would be competitive with an Australian product once you put in shipping costs.' McBean agrees. 'Even if [the meat] does come in cheap, I don't think that will impact Australian prices at all, because we're already exporting a lot ourselves.' James Bradey, director of the hospitality group behind Sydney steakhouses Bistecca and Alfie's, says they'll be sticking to Australian beef for its consistency in terms of quality and availability. 'We're quite proud of having Australian beef, but more importantly, it's that consistent supply chain,' he says. 'So yes, [US beef] is coming in now, but that might change in the future. And besides, Costelloe says, 'there's a reason why, when you go to some of these popular restaurants in Japan, they're serving imported Australian beef. It's the best in the world.' The feeling is mutual – Australian restaurants also revere steak produced in Japan, Costelloe says. Japanese A5 wagyu is one of the only imported beef products served in Australian fine-dining restaurants. Bradey says there's a public perception of Japanese beef production as methodical and meticulous, 'but you don't really have that association with America; it's more fried chicken, fast-food chains and pizza'. Asked whether he would use a premium US product akin to Japanese wagyu, chef Haitham Richani of Melbourne CBD steakhouse said: 'Logistically it wouldn't make sense to get something from the other side of the world when we can get A5 Japanese wagyu directly.' He acknowledges US beef may create more competition but believes 'locally produced beef will still have the edge in terms of quality'. Despite Australians displaying a growing fascination with US imports of fast-food brands, from Five Guys to Wingstop to Cinnabon, there appears to be a hurdle higher up the food chain, where premium restaurants remain fiercely loyal to Australian-grown products. Ultimately, it's the customer who will have the final say, says Costelloe: 'Diners will choose what they prefer, and I don't think it would be a very good selling point if you advertise American beef on your menu. Good luck to anyone who wants to try.'
The Age
5 days ago
- Business
- The Age
‘100% Australian for us': Why chefs won't open the door to US beef
The import ban is over, but don't expect to see a Texan T-bone on local restaurant menus any time soon. Imported American steak: it's a topic many of Australia's fine-dining restaurants would rather avoid. The operators of more than 10 hatted restaurants, including Rockpool Bar and Grill and Grill Americano, declined or failed to respond to Good Food's requests for comment on their appetite for US steak. The questions followed the Albanese government's decision to lift remaining biosecurity restrictions on Thursday. Australia has restricted the import of American beef since an outbreak of bovine spongiform encephalopathy, or mad cow disease, in 2003. While the total ban on US beef lifted in 2019, restrictions on cattle raised in Mexico and Canada, then processed in the US, remained until now. But don't expect to see a US T-bone on a restaurant menu anytime soon, says Peter Gunn, chef at two-hatted Ides in inner Melbourne. 'I think everyone is just too invested in what we have at home,' he says. 'The moment we start purchasing from elsewhere, it takes away from [local farmers] … It's always 100 per cent Australian, for us.' Corey Costelloe, former Rockpool Bar and Grill executive chef and co-owner of hatted restaurant 20 Chapel in Sydney's Marrickville, says an open market could have a positive impact on Australian producers. 'I think it's a great thing,' Costelloe says. 'If Australians want to eat American beef they will … but I think it will just show how much better Australian beef is.' While some US farmers, such as Good Ranchers in Texas and Meriwether Farms in Wyoming, adhere to strict quality standards, Costelloe says 20 Chapel has no plans to introduce American beef to the menu. 'A lot of the beef over there … [is] very one-dimensional in flavour. It's fatty and it's juicy, and then after you've had that fatty and juicy part, it completely fades. 'It's like getting a cask wine versus a beautiful bottle that someone put time and care into. There's just no comparison.' Melbourne butcher Gary McBean echoes that opinion. 'I don't think it compares at all with really high-quality, grass-fed cattle that's just full of flavour. The grain-fed beef [I've eaten in the US] was OK, but it didn't have the flavour of the grass-fed.' He has no plans to introduce US beef into his cabinets at Prahran Market. 'I think good quality butchers should support local farmers, 100 per cent. Why support American farmers?' Commentary from industry body Cattle Australia suggested that US beef would not be able to compete on price with Australian-raised meat, and so it would be only premium or sought-after products that reach our shores. Costelloe says it would be difficult for US products to compete with the local market: 'We've got so many different styles here – you can get grass-fed, hemp-fed, corn-fed … and with the Australian dollar being the way it is, I just don't see how [US beef] would be competitive with an Australian product once you put in shipping costs.' McBean agrees. 'Even if [the meat] does come in cheap, I don't think that will impact Australian prices at all, because we're already exporting a lot ourselves.' James Bradey, director of the hospitality group behind Sydney steakhouses Bistecca and Alfie's, says they'll be sticking to Australian beef for its consistency – in terms of quality and availability. 'We're quite proud of having Australian beef, but more importantly, it's that consistent supply chain,' he says. 'So yes, [US beef] is coming in now, but that might change in the future. And besides, Costelloe says, 'there's a reason why, when you go to some of these popular restaurants in Japan, they're serving imported Australian beef. It's the best in the world.' The feeling is mutual – Australian restaurants also revere steak produced in Japan, Costelloe says. Currently, Japanese A5 wagyu is one of the only imported beef products served in Australian fine-dining restaurants. Bradey says there's a public perception of Japanese beef production as methodical and meticulous, 'but you don't really have that association with America; it's more fried chicken, fast food chains and pizza.' Asked whether he would use a premium US product akin to Japanese wagyu, chef Haitham Richani of Melbourne CBD steakhouse said: 'Logistically it wouldn't make sense to get something from the other side of the world when we can get A5 Japanese wagyu directly.' He acknowledges US beef may create more competition but believes 'locally produced beef will still have the edge in terms of quality'. Despite Australians displaying a growing fascination with US imports of fast-food brands, from Five Guys to Wingstop to Cinnabon, there appears to be a hurdle higher up the food chain, where premium restaurants remain fiercely loyal to Australian-grown products. Ultimately, it's the customer who will have the final say, says Costelloe: 'Diners will choose what they prefer, and I don't think it would be a very good selling point if you advertise American beef on your menu. Good luck to anyone who wants to try.'
Time Out
28-04-2025
- Entertainment
- Time Out
Two Sydney steak restaurants have just been named among the world's best
Two Sydney venues have just been named among the world's best steak restaurants for 2025. Overnight, The World's 101 Best Steak Restaurants – a highly esteemed guide to the world's top places for an iron hit, founded in 2018 in London – released the rankings for the world's 70–101 best steak restaurants, with one Sydney newcomer and an old faithful making the red-hot list. Ranked as the 93rd best steak restaurant in the world for 2025 is Marrickville's 20 Chapel – winner of Time Out Sydney's People's Choice Award 2025. Co-owned and headed up by former Rockpool chef Corey Costelloe, the smart neighbourhood bistro specialises in wood-fired proteins and premium steak. Our tip? You also gotta order the golden, crunchy wedges cooked in beef fat and served with Coppertree Farm crème fraîche and a fiery chilli sauce. In 99th position was Bistecca by the Liquid and Larder crew (who are also behind The Gidley, The Rover and the brand-new Lottie and Bar Julius). The hidden, candle-lit spot is renowned for serving Florence's preferred cut: bistecca alla Fiorentina – and the staff take your phone away while you're dining so you can enjoy some much-needed time off the 'gram. Bistecca's placement on the list is a drop for the Sydney stalwart, having come in at 45th place in 2024. Melbourne also scored a win, with Chris Lucas's luxe, Italian-style Grill Americano coming in at 92nd place. The World's 101 Best Steak Restaurants aims to celebrate and spotlight the globe's finest steak restaurants annually. Throughout the year, a team of steak experts visits the world's best venues, giving points based on meat quality – including marbling, cut, preparation and taste – as well as the diversity of cuts and origins, plus service, wine list and general vibe. The full list of the world's best steak restaurants for 2025 will be announced on May 1 – and you can keep up to date here. Last year, Neil Perry's swish Double Bay diner Margaret came in 3rd position, with Rockpool Bar & Grill in 8th – so we're keen to see where we land this year. Go, Syd.
