MasterChef star Adam Liaw opens up an Australian-first butcher shop with a quirky twist – as he shares his delicious go-to chicken nugget recipe
- Australian Mushrooms has partnered with a celebrity chef and Sydney butcher
- Kingsmore Meats will be selling meat and mushrooms for one week only
- Coogee-based sustainable meat store is offering a number of healthy recipes
- There will be a mushroom pick-and-mix section and ready-made meals to eat
In an Australian-first celebrity chef Adam Liaw has partnered with a beloved sustainable butcher in Sydney to create a ‘mushroom meatery’.
The concept, which is a collaboration between Liaw, Australian Mushrooms and Coogee-based butchery Kingsmore Meats, will see the humble mushie take centre stage in a meat-dominated environment with delicious ready-made meals and a pick-and-mix section.
While there’s a perception that Aussie diets worsened during the pandemic, new research from Australian Mushrooms reveals that more than half of Aussies (59 per cent) have improved their diet and eating habits over the last 12 months.
The concept, which is a collaboration between Liaw, Australian Mushrooms and Coogee-based butchery Kingsmore Meats, will see the humble mushie take centre stage
While there’s a perception that Aussie diets worsened during the pandemic, new research from Australian Mushrooms reveals that more than half of Aussies (59 per cent) have improved their diet and eating habits over the last 12 months
A whopping 63 per cent admitted to preparing more meals at home, eating less processed foods (49 per cent) and increasing their intake of fresh and healthy foods (49 per cent).
To continue the trend of healthy eating the new ‘mushroom’ butchery, which will be open from Friday May 13 to Sunday May 22 before it returns to a regular butcher once again, will be serving up mushies to the public.
There will be limited-edition dishes that feature the mighty mushie and fresh cuts of meat.
‘Australia is home to some of the best fresh produce in the world and we’re fortunate enough to live in a country where it is easily accessible from our local grocer or butcher,’ Adam Liaw said.
‘Australia is home to some of the best fresh produce in the world and we’re fortunate enough to live in a country where it is easily accessible from our local grocer or butcher,’ Adam Liaw said
‘It’s fantastic to see Aussies embracing these world-class ingredients and celebrating them in home-cooked meals.’
With one in 10 Aussies saying they visit their butcher for expert advice on how to cook fresh produce, Joel Houghton of Kingsmore Meats has been managing customer recipe requests, inspirations, and requests for prep help for many years.
‘The pandemic meant people had more time to cook and experiment with their cooking. Every day, we had numerous customers coming in asking for expert advice on how to cook their fresh produce and for recipe ideas to make at home,’ he said.
Just one of the delicious mushroom recipes on offer at the deli (pictured)
How to make healthy mushroom and chicken nuggets
1 cup cornstarch
approx. 1-litre vegetable oil, for deep frying
MUSHROOM AND CHICKEN NUGGETS
250 g button mushrooms, halved
2 chicken breasts, diced
1 tbsp salt
1 cup water
¾ cup self-raising flour
¼ cup cornstarch
1 tbsp curry powder
1 tbsp mayonnaise
1 tbsp American mustard
SMOKY BARBECUE NUGGET SAUCE
½ cup tomato sauce cup ketchup
1 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp malt vinegar
1 tbsp American mustard
1 tbsp smoked paprika
1. Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.
2. Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.
3. Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.
‘We love to experiment with our meat cuts to see what other products we can offer. Australian Mushrooms have a firm texture and meaty flavour, so they’re perfect to blend in with the meat, without taking away the meat flavour.’
Alongside the one-off menu items such as Chicken and Mushroom Nuggets and Mushroom and Brisket Ragu, The Mushroom Meatery will be home to a ‘Mushroom Pick and Mix’ complete with Buttons, Cups, Flats, Portobello and Swiss Brown mushroom varieties.
While one in three Aussies (32 per cent) are making an effort to have dedicated meat-free days, over half of Aussies (53 per cent) are eating the same amount of meat – so The Mushroom Meatery offers something for those who are on a meat-free day, those who crave a mix of plant-based and meaty goodness, and for those who are ready to try something completely new.
‘Adding mushrooms can transform your meal as they are super little packages, containing a bundle of nutrients while being low in fat,’ Mushroom Grower Georgia Beattie from Bulla Farm said.
‘Australian Mushrooms are available all year round with the majority being grown located near our capital cities. I’m proud to be one of the 77 plus Australian Mushroom growers in the country.’