Organic Milk fed Veal, Green Barley Cous-Cous, Sweatbread, Baby Garlic and Puree of Caramelized Shallots

I've been Getting the most beautiful Veal from Northern N.S.W. just behind Coff's Harbour. It comes form Angus Bulls on Milk Cows and has the most fantastic flavour. The calf's are milk and grain fed and graze on the lush hills of an old volcano. The farm is completely Bio dynamic.The leanness of the loin appreciated cooking sous-vide in the Roner. I served it with some Green Pearl Barley which we cook with a Bay stock and finish with preserved lemon and white onion. It tastes really clean like a spring meadow and goes great with the veal. The plate is finished with some braised young garlic that we cook until they melt in your mouth. A lovely subtle sweet flavour. The dish is sauced at the table with a light Madeira Jus that is split with Argan Oil, the nuttiness makes sense of the whole dish. This is what would be called Rose Veal in Europe and it has a fantastic pale pink colour as you can see. A really fantastic product.