Serving up a paddock-to-plate experience
25 July 2019
Michael Lyons (Wambiana Station), Thomas Lyons, Matt Kirkegaard (MC), Allister McLeod (Chef) and Michelle Lyons at the Regional Flavours food festival on 20 July.
Brisbane locals enjoyed a delicious menu of locally produced beef, lamb and goatmeat at the annual Regional Flavours food festival held on the Southbank Parklands last week.
In a celebration of local Queensland produce, The Hunting Club Bar and Grill – brought to Regional Flavours by MLA’s Australian Good Meat initiative – teamed up with some of Australia’s best chefs, including red meat ambassador Chef Paul West and MLA’s own butcher, Doug Piper, to present cooking masterclasses and butchery demonstrations for the crowd.
Australian Good Meat also worked with local producers to share the story of red meat production and the processes and practices involved to produce a top quality, sustainable product.
The producer advocates included:
- the Lyons family from ‘Wambiana Station’, Charters Towers
- the Vella family from ‘Bald Hills’, Marlborough
- the O’Dea family from ‘Kelvin Falls’, Elbow Valley
- Mark Emery from OBE Organic Beef
- Colin Burnett from Julia Creek
- Rob Gray from Longreach Organic Lamb.
Guest chefs at The Hunting Club throughout the event included:
- Allister McLeod
- Dan Churchill
- Matt Sinclair
- Alanna Sapwell.
More than 8,000 foodies flocked to The Hunting Club to enjoy homegrown produce, gain insight into Australian red meat production, the fine art of butchery and take home tasty winter recipe ideas using some of the lesser-known cuts of beef and lamb.
