Winter Warmth
Wednesday, 13 May 2026
Secrets to a winning roast
Featuring:
Paul Rifkin, Consultant Chef
Nothing says Winter like a roast with all the trimmings. When done right, it is a winning dish for all tastes, ages and budgets, but when done wrong, it can be tough, dry and unsatisfying.
To discover the secrets to a winning roast, InSeason spoke with chef Paul Rifkin, who roasted 800kg of meat a week when he was executive chef at Campbelltown Catholic Club in Sydney. Now a consultant, he has travelled to over 80 clubs around NSW and Queensland, coaching chefs and advising on kitchen efficiency.
“A good roast on the menu will attract a following – at Campbelltown we had queues out the door!” he says. “And the great thing about roasts is that the return is higher than other meat dishes, so it’s worth getting it right.”
Start with the meat
“A good roast needs a chef who takes care and pride from the get-go,” says Paul. “It all starts with the meat, has it been washed and dried? If it’s pork, has the skin been dried overnight to make great crackling?”
Simple things like seasoning the meat well just before it goes in the oven make all the difference, he adds.
“You can use a cheaper cut of meat for a roast, and when you treat it well you can get an excellent result.”
Know your oven
“Many chefs I meet insist on using the manual setting on their combi oven, yet the roast setting will cook the meat to perfection,” chuckles Paul. “Often chefs aren’t making use of even a fraction of their oven’s capabilities.”
Today’s combi ovens are designed to maintain moisture in meat, which is vital when roasting. Paul advises to keep the temperature low and cook it slow, overnight works well. To reheat, put it in a pan or a tray and bring it to temperature slowly, then carve as needed.
Often chefs aren’t making use of even a fraction of their oven’s capabilities.
Take the spuds seriously
Crispy potatoes that are fluffy inside are essential for a great roast dish, maintains Paul. A common complaint from customers is that the potatoes are hard in the middle.
“You need to take your spuds seriously! They need to be nice and waxy so they are creamy on the inside.
“Steam them first, then colour in a hot oven. Use some salt and pepper, or take it one step further and add herbs.”
Tasty trimmings
Root vegetables are perfect for roasting and available at good prices in Winter. “Most places just do pumpkin with their roasts, but you can do a lovely melange with carrots, beetroot and brussels sprouts.”
Gravy is another element to consider carefully. “Busy kitchens don’t have time to make gravy from scratch, and that’s perfectly fine,” he says. “But you can make it your own and really boost the flavour by adding the roasting juices.
“Just keep the meat nice and moist and you’ll have beautiful pan juices for the gravy, you can thicken it up a bit and add seasoning.” Offering an gluten free gravy option is also important to ensure all diners can enjoy the meal.
Just keep the meat nice and moist and you’ll have beautiful pan juices for the gravy, you can thicken it up a bit and add seasoning.
Roast trends
While traditional roast lamb, beef, pork and chicken are staples, Paul suggests extending the offering with a premium cut. “You can elevate your roast and charge a little extra. Recently I was at a club and the chef did a rump cap roast for a higher price, and it sold out really quickly.”
Roasts were big business when Paul was Executive Chef at Campbelltown Catholic Club. “We roasted a huge variety of meats, seven days a week all year round, like veal blade, lamb leg, pork leg, baked ham and more.
“It was all freshly roasted and carved, served with baked potatoes, our signature gravy and lots more sides.”
“Right now people are eating more chicken. Slow roasts like brisket, and pork or lamb shoulder, cooked til they fall apart, are also very popular.”
Vegie winners
And Paul firmly believes roasts aren’t just for meat eaters. “Vegetarian roasts are great! You can roast a whole cauliflower or eggplant and carve a wedge, it looks stunning on the table.”
He says there are more and more flexitarians who will enjoy a vegetarian meal, and non-meat eaters really appreciate chefs going the extra mile to include a whole roast vegetable with all the trimmings.
Vegetarian roasts are great! You can roast a whole cauliflower or eggplant and carve a wedge, it looks stunning on the table.
Waste not and see the profits
Roasting a lot of meat means there will be offcuts and leftovers, and there are many great ways to use them in other dishes.
“Shred the meat for roast sandwiches – these are a big deal in delis in the USA,” says Paul. “You can also use roast beef for Thai beef salad, or a lasagne or shepherd’s pie.” Leftover pork is great in fried rice, while ham is always delicious in toasted sandwiches.
“It’s important to make the most of every last piece of meat. It helps keep your costs down and the roasted flavour comes out wherever you use it.”
Make it spectacular
“The thing is, if you do it right, a roast is spectacular,” Paul reflects. “Whether it’s every day or a premium offering, a roast is whatever you want it to be.
“Winter is the time people want to indulge – I call it the eating season! Focus on every element and teach your team how to get it right.”
Paul adds that roasts are appealing to people of all ages and stages of life. “If you take it seriously, with succulent meat, flavoursome gravy, crispy potatoes and beautiful veg, you’ll have a winner every time.”
Winter is the time people want to indulge – I call it the eating season! Focus on every element and teach your team how to get it right.
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Layer thin slices of roast beef with caramelised onions. Drizzle with rich brown onion gravy, and add a little horseradish or mustard if you want a kick.
Chicken With Stuffing
Shred roast chicken and pair it with soft sage and onion stuffing. Spoon over a herby chicken gravy and add mayo or butter to the bread for extra richness.
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