Our next Rare Medium Academy live webinar is on the 15th of December.
Please sign up to book in your complimentary masterclass.
SMOKING HOT WEBER GIVEAWAY!
Take your meat game to the next level with the Weber SmokeFire EX6 GBS Wood Fired Pellet BBQ valued at $2,499.
To enter this comp:
1. Follow @raremediumacademy
2. Post a pic on Instagram of the beef or lamb meal you would slow cook in the Weber SmokeFire BBQ. Make sure you include the recipe and tag @raremediumacademy , @weberbbqausnz to be in the running.
WE'RE HERE TO EDUCATE AND INSPIRE YOU
Rare Medium Academy is here to educate and inspire foodservice chefs from quick and fast service restaurants, aged care, commercial catering, transport, pubs and clubs to have success with Australian red meat in commercial kitchens and on menus. Our goal is to take you on an educational journey so you can be inspired to create dishes using Australian red meat.
MLA's Foodservice team will host monthly masterclasses via YouTube live to provide innovation, support and educate you. The themes of these live events will help you pivot your menus and guide you to have success with Australian red meat.
Our first webinar is in collaboration with Weber BBQ and is called 'Low and slow BBQ cooking with Australian Beef & Lamb'. Rare Medium Academy will share the masterclass through LinkedIn showcase and other social media platforms after each event.
'Pro Tips' is a library of 30 videos: 10 beef, 10 lamb and 10 over flames. They will be published across Rare Medium Academy’s social media platforms.
The videos will promote tips, tricks and hacks to mentor you, as a foodservice professional, to up-level your menu while maintaining costs, achieving a balanced meal and a delicious dish for your customers.
PRODUCER TO PLATE
The 10-part 'Producer to Plate' video series takes commercial foodservice leaders and executive chefs straight to the source where they meet the custodians of the land: the Australian livestock farmer.
The participants learn first-hand how Australia produces the best red meat in the world, and whilst on location, they get to create a dish that applies to their business.
'Producer To Plate' allows us to share these stories with you and encourage inspiration.