My Year Without Meat Read online

  ‘Richard Cornish is a respected food writer with impressive research skills as well as an appreciative palate. In deciding to forgo meat (and fish and poultry) for one year he also decided to investigate the realities of all types of farming today, as well as to highlight how to have a great food life as a non-meat eater. He has written a fascinating and discursive investigation into flavour, skill, traditional knowledge, the importance of “terroir”, and confronts the reader with the true cost of quality. His enthusiasm for the produce from his own garden or that from the gardens of other enthusiasts is inspiring and infectious and he convincingly makes the case that we would all be healthier if we ate more plant foods and that if we do decide to eat meat, we should choose it carefully.’

  Stephanie Alexander

  This book is dedicated to the farmers who grow our food, without whom we would starve to death.

  MELBOURNE UNIVERSITY PRESS

  An imprint of Melbourne University Publishing Limited

  11–15 Argyle Place South, Carlton, Victoria 3053, Australia

  [email protected]

  www.mup.com.au

  First published 2016

  Text © Richard Cornish, 2016

  Design and typography © Melbourne University Publishing Limited, 2016

  This book is copyright. Apart from any use permitted under the Copyright Act 1968 and subsequent amendments, no part may be reproduced, stored in a retrieval system or transmitted by any means or process whatsoever without the prior written permission of the publishers.

  Every attempt has been made to locate the copyright holders for material quoted in this book. Any person or organisation that may have been overlooked or misattributed may contact the publisher.

  Text design and typesetting by Megan Ellis

  Cover design by Philip Campbell Design

  Printed in Australia by McPherson’s Printing Group

  National Library of Australia Cataloguing-in-Publication entry

  Cornish, Richard, 1967—author.

  My year without meat/Richard Cornish.

  9780522864113 (paperback)

  9780522864120 (ebook)

  Vegetarianism—Health aspects.

  Vegetarian cooking.

  Food industry and trade—Moral and ethical aspects.

  613.262

  Contents

  1 The Roadside Revelation for Mr Meat

  2 Who Let the Pigs In?

  3 Country Pasty Nazi

  4 Howls of Derisive Laughter

  5 Loaded Language against Lentils

  6 Meat Map

  7 Meat Eaters from Outer Space

  8 Umami by Numbers

  9 Summer Bounty

  10 So Long and Thanks for all the Fish

  11 The Denouement

  12 The Elephant in the Room

  13 The D Word

  14 Reasons to Celebrate

  15 Little Miracles

  16 The Loneliest Vegetarian in Andalusia

  17 Return to Meat

  My Recipes

  Acknowledgements

  1

  The Roadside Revelation for Mr Meat

  I knew I had a problem with meat when I found myself eating a roast shoulder of lamb on the bonnet of my HiLux ute on a lonely country road.

  I was returning home after staying with an old friend on a farm perched on the side of an extinct volcano. I was finishing writing a book at the time, and in return for the use of a small shed with a view over several valleys and a mountain range beyond, I cooked the evening meals. It was midwinter and as usual the meals were anchored around the central dish of meat. A solar system of lesser vegetable dishes and condiments orbiting a massive fat star of animal protein at its core. Chook stuffed with bacon. Corned beef. Sausages. And then an entire forequarter of lamb that had been slow roasting on a bed of garden rosemary and garlic grown in the deep red volcanic earth. The forequarter, complete with shank, had been butchered in a rudimentary manner; from the shoulder continued a long but truncated neck. It was to be dinner that night but a call from home to help with a daughter with the flu had me stuffing my clothes into my bag and reference books back into boxes. I jumped into the ute.

  ‘I can’t eat all this,’ said my friend, carrying the baking tray of hot lamb fresh from the oven, mitts protecting her hands from the heat. ‘Take this back to feed the missus and the girls,’ she said. Laying an old copy of The Weekly Times down to protect the seat, she then placed the hot lamb, wrapped like a chrysalis in cling film, and slid the seatbelt over it as a little humorous visual coda to my visit. ‘I have had enough meat this week,’ she added, before patting the roof of the ute to send us both on our way. My lamb and me.

  The crushed red-rock road gave way to blacktop bitumen, a thin line of black weaving between giant white gums. Sheep grazed in the paddocks on the other side of the roadway tree line, their hot breath forming pillows of white steam in the last light of the dying winter sun. The forest gave way to open country, grim, stony and cold. My meaty travelling companion sat silent but still hot next to me. Rivulets of condensed moisture ran down the inside of the plastic. The warm aroma of browned meat had escaped through gaps in the wrapping and filled the cabin. It had been some time since lunch, and home in the city was hours away. With the nail on my index finger I pierced the plastic and together with my thumb pincered off a strip of crisp dark-brown meat from along the neck. It was salty, crunchy with intensely concentrated flavour. The first strip was soon followed by another. The bands of muscle below these, although sweeter and moister, hadn’t been as denatured by heat and had more resilience. The deeper I delved the more the lamb muscles became stronger than those in my hands. Unable to gain greater purchase with my left hand alone I pulled over, one wheel on the gravel, the other on the brown grass. What happened next might offend faint-hearted readers.

  The crown of the road had been made quite steep to drain away water in this flat plateau, so the ute was tilting to one side, making it quite difficult and uncomfortable to reach across to tear away another piece of meat. I unbuckled both my seatbelt and the lamb’s and took the still-warm roasting tray, placing it on the bonnet of the HiLux. I tore away the plastic and sunk two fingers into the shoulderblade to make a void. Spreading my fingers apart I created an opening. From this I could pull a tranche of muscles from the shoulderblade. Hardworking muscles that lifted the sheep’s head up and down during its life: they were long and coarse, sweet and carrying the lanolic aroma of a merino crossbreed. Further down the leg, the deep-bronze meaty chunks from the lower leg were well done, the muscle fibres collapsing without resistance, the protein in the tendon cooked away to an unctuous jelly. The layer of fat towards the flank was crisp, brown and salty. From down the road the sound of a diesel engine rapidly changing down gears broke the stuporous bonnet-top gorging. I looked up to see a high-school bus carefully crawling past my stopped ute, the fresh-faced students looking on passively at what I can only imagine was a truly disturbing sight: a large middle-aged man standing by the side of the road gnawing on the still-articulated shoulder of a sheep. The bus edged away. I looked down. I had eaten most of the exterior muscles on the lamb. There were brown, sticky, caramelised cooking juices around my mouth and some of the once-liquid fat now congealed on the bull bar. The red tail-lights of the bus danced in the distance as the homeward-bound bus bounced on the poorly maintained road. The red dots dipped and rose one more time before they disappeared around a bend. The cold wind set the fat and meat juices on the skin solid. It was then that I realised I had a real issue with meat and it needed further investigation.

  A few days later, Jane Willson, then editor of Epicure, the weekly food, wine and dining lift-out of Fairfax Media’s The Age, called. I was a regular
contributor. We talked about a story on the global rise of the profile of vegetables. I was the section’s unofficial ‘meat editor’, so dubbed by the previous editor, Veronica Ridge, as she was a lifelong vegetarian and depended on me for meat matters. I had form in this area. I had written an article on rare-breed lamb for the now-defunct Divine Food and Wine magazine. It involved lining up carcasses of a dozen rare sheep breeds and tasting five cuts from each animal. In the end we all consumed around 3 kilograms of lamb. At Epicure we also established the annual Christmas-ham-tasting story to find the best ham in the nation. The same was instituted for the best chickens and other meats. If there was a meat story I was your man.

  The vegetable story was prompted by a confluence of changes in cooking worldwide. Continuing blows in Europe from the global financial crisis (GFC) were reshaping the way diners were eating and what they were willing to pay for a meal. Chefs needed to drop prices but where would the cuts be made? Staff? Electricity? The expensive and ongoing laundry costs to keep white linen on tables? The canny chefs of Europe were turning to their traditional cultures and taking humble vegetable-based peasant dishes and polishing them up with an urbane flourish, putting small amounts of exquisite mushrooms and hand-podded baby beans on designer plates and lapping them with a sauce created by reducing the stock made with a single ham bone. It wasn’t vegetarian but neither was it meat. Two great Australian chefs, Annie Smithers and Matt Wilkinson, had just produced books that were basically paeans to growing and cooking vegetables. Hugh Fearnley-Whittingstall, the double-barrel named, fop-haired food hippy of River Cottage TV and book fame, had undergone an onscreen road to Damascus transformation that was to set the zeitgeist. He had famously cut his hair and eschewed meat in favour of meals made entirely from his own homegrown vegetables.

  There was a lot of chatter on social media and from the far-left animal protection groups about giving up meat altogether, or just once a week. This followed Paul McCartney’s online video where he performs Meat free Monday/It’s a fun day/And it’s happening all around the world. The song is deliberately lamentable, with McCartney addressing the camera: ‘You can do better than that! Send your songs to Meat Free Monday’. I don’t sing.

  Jane and I worked and reworked the concept of a cover story on the rise of vegetables. Plant Matters. Plant Kingdom Rules. Looking Up to Vegetables. No matter how we worked the words for the cover, the story didn’t seem to be strong enough. Then we considered an exercise in immersion journalism, where the writer enters the world of the topic and becomes the eyes, ears and other sensory organs of the reader, and reports back what they experience. I had previously imposed a similar experiment on my family for the sake of a story on a trend starting in the San Francisco Bay Area called The 100-Mile Diet. For several weeks we were only allowed to eat food that had been grown within 160 kilometres of our suburban home. It was fascinating for me. Less so for the kids. I found a beekeeper several blocks away, and a traditional fishing family who caught fish in the bay using a technique that had been around since biblical times. They sold their fish from their humble home that over the years had become surrounded by gleaming steel and concrete bayside apartments.

  Here we were again. ‘Mr Meat,’ said Jane. ‘Can you give up flesh for a few weeks?’

  ‘That’s like a smoker going without a ciggie for a few days,’ I replied. ‘Not desirable but very easy to achieve. Let’s make it a month.’ It was a deal. I would not eat meat for a month and would explore the world from a vegetarian’s perspective.

  ‘Good,’ said Jane. ‘I need copy in five weeks’ time.’

  AN EXAMINATION OF A LIFE IN MEAT

  The train trip home seemed unusually long. I was running over the logistics. Ostensibly it was easy. Just don’t eat meat. Meat, poultry and fish. They were the ground rules. I double-checked the dictionary apps on my iPhone to make sure I could still have a cafe latte, omelette and washed rind cheese. ‘A vegetarian is a person who mainly eats food from plants. They also eat some foods from animals such as cheese and eggs but never flesh. This includes sea creatures.’ I hadn’t signed up to be a vegan—‘a person who only eats food produced by plants and not by or from animals or insects’. Which includes honey from bees.

  Going through my diary, however, revealed that my little story experiment had a few snags. Literally. In a few weeks I was due to host an international $400-a-ticket outdoor BBQ festival with some of the hottest chefs in the world appearing as guests. Shortly after that I had also committed to judge a sausage competition at a country show. This was no ordinary show. This was the Red Hill Show—the country show I had grown up with in the green rolling hills of the Mornington Peninsula, south of Melbourne. It was the biggest event on my childhood calendar, even bigger than Christmas. The show was already being advertised and my appearance had made the local newspapers. Of this my mother was amazingly proud. Although she had previously brushed aside my hubristic announcement that a cookbook I had co-written had made The New York Times Best Cookbook of the Year list, she was openly boasting about my involvement with the local sausage competition. My older brother, a country bloke with dust-dry wit, nailed it when he said, ‘Mother’s friends read the local newspaper. They don’t read The New York Times.’

  So there lay the conundrum at the very heart of this experiment. Was I becoming a vegetarian or simply playing the part of one? Was it more like an agent going deep undercover, spending a month as an avatar, living in a skin constructed and not grown? I had to respect the readers, colleagues and people who already followed meat-free diets but I also had commitments I had to keep.

  I decided on some rules and boundaries for my experiment and the story. I was a meat eater who had given up meat to see what it was like. And like a Catholic during the Renaissance I could buy indulgences where absolutely necessary for professional considerations. As for the sausage judging? I would simply not swallow. The train drew to a stop. It was almost empty. The few remaining passengers got off and sunken-eyed, grey-skinned youths swarmed through the doors. I had missed my stop, this was Frankston. The end of the line.

  THE FLESH COLLECTOR

  Back home the freezer was an icy library of meat. Stacked on end, side by side were carefully labelled, vacuumed-packed pieces of meat from different cows, pigs, sheep, birds, fish and wild animals. My love of great meat was evangelistic. The meat that I knew and loved came from rare-breed, grass-fed, pampered and loved animals. Meat that could be marbled like the best Carrara from animals raised with husbandry that would make the hospitality at the Park Hyatt look like a backpackers.

  Travelling the countryside with a fiberglass cool box in the back of the ute, I bought and collected the best meat I could lay my hands on. This was a habit I had picked up as soon as I got my licence. Armed with a 35-millimetre camera I was given for my eighteenth birthday, I travelled to the country at weekends, taking photographs of old buildings and the people I met. I would buy honey, a sweet souvenir of the bush in which the bees foraged. I would buy meat from different butchers who had access to different herds of beef and flocks of lambs. With them I could compare and contrast the flavour. It was an edible education.

  I shared these benchmarks with friends and respected chefs, showing them how good meat could taste, passing on the details of the farmers and butchers. The quality of great meat doesn’t survive in a freezer for longer than two months and the amount of meat I had collected way surpassed my ability to consume it once my month without meat had finished. With a heavy heart I handed over my icy meat collection to friends and colleagues. To my mate with whom I co-owned a sausage mincer I gave a shoulder of lamb from a Shropshire ewe that had grazed on native grass-seed heads. To my neighbour, a wine writer, I donated a pork belly from a Berkshire gilt that had grazed by the banks of the Murray and been fed on lupin seeds and avocados. To other friends and colleagues I bequeathed vacuum-packed wild quails, hand-caught tuna belly, and rump steak from a 6-year-old grass-fed steer.

  The last steak in the col
lection was a well-marbled porterhouse. Grass fed and dry aged for thirty days this was to be my last meat supper for a month. Defrosted and grill ready, the steak let out a little bloody juice before it hit the hot steel. Seared, turned, rested and sliced, it was a truly magnificent piece of beef. It had been sliced from the carcass of a 3-year-old Belted Galloway, a lowland Scottish breed that has shaggy black coats with a great band of white hair strapped around their midriffs. Truly magnificent beasts. Mostly even tempered, the mothers become extremely protective of their calves and therefore are suited to range freely and widely and fatten on the hard country of the hills. They are perfectly capable of fending off a fox with one fell swoop of their thick, bony heads. I chewed the flesh, which was in no way tough but yielded to the tooth with the perfect amount of resistance. The fat had marbled beautifully and was not only making the meat moist but also offering a richness that only grass-fed beef fat gives, a clean finishing sensation on the palate. There was something in the aroma, a sweetness. The sweetness of fresh grass. The same smell you get when close to a cow. Cows have the same sweet smell of grass on their breath. The thought then struck me: somehow this cow had captured that ethereal quality and preserved it in its flesh.

  I lit the charcoal grill outside. It’s basically a steel box on legs. You put charcoal in it, light the charcoal, wait until the flames recede and then cook the meat over the dying embers. I am such a meat snob that I won’t use firelighters, as they make the meat taste like a petrol station. To get the fire going I supercharge the flames with a stream of air by plugging the vacuum cleaner hose into the exhaust. I cooked the steak slowly, carefully creating cross-hatched sear lines on the steak by regularly turning the meat 90 degrees so no one side fires out. Cooked to medium rare I let the meat rest for 12 minutes, sliced it and served it to the family. I chewed it slowly, making the most of every movement of my jaw. The steak was juicy, sweet, with a clean tangy finish. I knew that steak was the last piece of meat I was going to eat for some time.