Скачать или смотреть Producer To Plate Episode Two - Compass Group Australia Chef George Fouskarinis Meets The Producer

National Culinary Manager at Compass Group Australia George Fouskarinis joined Merino sheep farmer Charlie Blomfield on his 850-hectare property in Canowindra to learn more about Australian lamb and sheep.

Charlie said that his farm is proud to harness the power of new technologies to not only make their jobs in the paddock easier, but also to supply information and data for compliance and customer demand purposes.

“All the individual animals here have an electronic ID in their ear, and we record all the information back to that animal. We have an automatic drafting facility back in the yard so we can weigh, draft and treat an animal. We’re doing about 600-650 an hour, so we can put the sheep through there pretty quickly. They’re in and out and back on the pasture where they want to be.”

The technology also helps ensure that the job is as quick and stress free as possible.

“We walk them into the yard, let them calm down for an hour or two because they had a long walk, and then we put them through the yards and they’re back in the paddock usually within two hours.”

The industry has undoubtedly changed over the last couple of years, and Charlie said that he’s actually found that it’s been a great time in the sheep sector due to demand and the sheep numbers falling.

“The world has changed rapidly since the start of this year in that consumers want different things now than what they did before. Whereas I think previously they were eating out a lot and doing all that sort of stuff, now they’re cooking at home.”
“The trouble for lamb is that a lot of people don’t know how to cook it so it’s great to have chefs like yourself here today to show people what to do with lamb and how versatile it can be whether it’s in food service, aged care or in a restaurant or at home.”

MLA has worked with Compass for nearly four years on ways to find success with protein – from point of sale and executive chef and food development manager masterclasses, right through to menu innovation.

“The education piece for our chefs and executive chefs is absolute second to none,”
said George.
“Getting them to think about different ways to utilise different cuts and the correct cookery methods that go along with that is absolutely vital to the success of our business and obviously, the customer satisfaction at the other end.”

“Different parts of the business need different things – whether you’re in education or aged care, obviously the nutritional requirements are different, but red meat features across all of them so absolutely pertinent.”

Watch the full video to see the beautiful dish that George creates with lamb, kipfler potatoes and heirloom carrots.

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