Once only beef was used to make mince, but the addition of different meats has opened up a world of recipes. Minced Meat can be cooked in many ways – a quick web search comes up with multiple listings of recipes with even serious chefs like Fordon Ramsay in the game. As a white, Anglo-Australian, my childhood mince dishes were very basic and all made with beef. The diversity of Australina food now sees the meat source widened to include pork, veal, lamb (a favourite) and chicken. Here are a few of Peter Bourne’s top picks, in
Gourmet Traveller WINE June/July 2021 issue
