“There’s a saying that Australia rode to prosperity on the sheep’s back,” explains Gavin Robertson, executive chef, Adelaide (Australia) Convention Center. “In South Australia, we’re lucky to have some of the best lamb in the world, with good quality grazing, clean air, water and soil. There are also a number of specialist lamb producers who provide meat with distinctive flavor. In my opinion, South Australian lamb is the best and most consistent in the country, when treated and cooked well there is no better flavor.”
Robertson highlights the prime ingredient in a signature dish, roast saddle of lamb with an array of produce — spinach, braised beet root, shallots, black garlic — and pan jus.
To create the artistic dish, the chef spreads the saddle of lamb over a work surface to score the fat in a crosshatch pattern. “The quality of the lamb and the natural sweetness of the meat is the hero of this dish,” Robertson adds.
To season the meat, Robertson pounds garlic to a paste in a mortar, stirring in minced rosemary and some olive oil. He spreads the garlic-herb mixture inside the meat, and uses salt and pepper on the outside of the saddle. Then, the roast is rolled up into a neat cylinder, tied at 1-inch intervals and seasoned some more.
He browns the lamb in a skillet over medium heat, then transfers it to the oven where it roasts alongside a pan of shallots, beet root, potatoes and garlic. “At the Adelaide Convention Centre, we have a food philosophy called Soils and Seasons where we showcase South Australian produce (98 percent of all produce used at the center is from South Australia),” he explains. “Each dish is a plated story of South Australia—its farmers, growers and fishermen.
“To maximize flavor and quality, we roast the lamb saddle just prior to service and then rest the meat for a long period of time,” he adds. Once properly roasted (about 20 minutes) he lets it rest for 15 minutes before plating.
Executive Chef
Gavin Robertson
Adelaide Convention Centre
Adelaide, South Australia
With more than 20 years of experience, Executive Chef Gavin Robertson worked in Fiji and New Zealand before landing at Australia’s Adelaide Convention Centre. The chef brings with him the knowledge and technique gained from time at five-star hotels, resorts and conference centers around the world.
“Fresh locally-sourced produce is what I’m all about, always being close to and working with the farmers, butchers, fishermen and fishmongers and cheese makers,” he explained. “They’re the heart and soul of the industry. Working alongside them gives me a great sense of achievement.”
Contact: Gavin Robertson, +61 8 8212 4099