Ingredient: extra virgin olive oil
Olive Oil & Butter Poached Lobster Tail
Samantha Cavaciuti, Executive Chef, The Polo Club of Boca Raton, Boca Raton, Fla....
Tahini & Herb Crusted Rack of Lamb
Recipe courtesy of James "J.P." Patterson, Executive Chef, Porters Neck Country Club, Wilmington, N.C. Photo courtesy of True Aussie Beef & Lamb...
Boursin® Cheese Cubes with Basil Oil and Balsamic Glaze
Herb Butter Roasted Rack of Australian Lamb with Lamb Jus
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...
Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled Vegetables
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...
True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder
Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...
Seared Scallops Over Slow-Roasted Cauliflower Steak with Spicy Tomato Salsa
Recipe courtesy of Olivier Andreini, CMC, Executive Chef, Bentwater Yacht & Country Club, Montgomery, Texas...
Turkey Dry Rub
Recipe courtesy of Eva Barrios, CEC, Executive Chef of Royal Oaks Country Club, Houston, Texas...
Olive Oil Poached Octopus, “Our Garden” Herb Fingerling Potatoes, Orange Romesco, and Petit Green Salad
Recipe courtesy of Anthony J. Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne, Ind....
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