Posted on 11 August, 2011
Graham Wadell head chef from Baguette Bistro & Bar talks Milly Hill Lamb

Graham Waddell is head chef at Baguette Bistrot& Bar, a long-time favourite on Racecourse Rd, Ascot. Before stepping into the Baguette kitchen three years ago, he’d clocked time in London at such places as Le Caprice, J Sheekey and the Ivy. For U today, he shares a sublime recipe.

What ingredients are you loving at the moment?
We are getting the best lamb I’ve tasted from Milly Hill in New South Wales, wonderful herbs from ghost gully in Gatton and excellent barramundi from cone bay in western Australia.

By Wendy Hall

Ueveryday UonSunday

Sunday Mail



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"We've used Milly Hill lamb for the last 3 years and it has never come off our menu since first using it. Good marbling of fat means the lamb is high in flavour and moisture content, making it the most consistent product we've ever used in terms of both quality and flavour."

Phillip Johnson

e'cco Bistro Brisbane