Last Friday at the RNA show grounds in Brisbane saw the 2015 award ceremony for the Royal Queensland Fine Foods Branded Beef awards.
CAAB once again outshined its rivals taking out the gold in the grain fed class with a score of 88. This high score also resulted in CAAB taking out Champion MSA graded Branded Beef of show.
With entries up by 20% overall this year, the competition was fierce across all categories. Angus Pure finished just out of medal contention in the grassfed class finishing a very respectable fourth placing.
Chief judge, Elaine Millar said the judging panels were overwhelmed by the taste and visual quality of this year’s entries.
Last week saw over close to 90,000 people descend upon the Rockhampton showgrounds for the triennial Beef Australia event. The event focused on emerging markets for Australian beef, as well as strengthening current relationships.
We saw beef judging of over 4000 head of cattle, 600 trade sites and over 1000 international guests. There were also seminars running all week long with topics ranging from animal handling through to the importance of quality assurance programs for beef.
The event proved to be an outstanding showpiece of Australia’s beef industry and the positive feeling amongst the industry about the future of Australian beef, both in domestic and international markets.
Over the course of the week there were several international chefs who cooked Australian beef.
Certified Angus Group was lucky enough to secure Alvin Leung and Matt Golinski as chefs for our CAAB sponsored meal held on Friday 8th at the International Restaurant on the Beef Australia grounds. The chefs were given the task of creating first class meals using secondary cuts of beef, which they achieved with ease.
The meals served were of outstanding quality and on all accounts enjoyed immensely by the more than 100 guests who attended.
At seminars held throughout the week the general feeling was one of positivity for the future of the Australian beef industry. One of the common messages repeated throughout the seminar programs during the week was that the future lies within customer focused, quality assured and independently audited branded beef programs.
Overall a great time was had by all the event and we look forward to the next Beef Australia in 2018.
This year from the 4th to the 9th of May, Rockhampton will once again celebrate Beef Australia.
Part of the exciting program will this year include the Celebrity Chef program featuring a number of cooking demonstrations from leading chefs from around Australia and the world. A team of nine internationally recognised chefs will take turns in setting the menu and providing service each day at the Beef Australia International Restaurant in the People’s Bar of the Rockhampton Showground.
This year CAAB has been teamed with Alvin Leung and Matt Golinski to create a culinary delight for all those attending the Beef Australia event. Both chefs come with a highly respected repertoire of experience in both international and national restaurants.
Born in London and raised in Toronto, Canada, innovative chef Alvin Leung has put his stamp on the culinary world with his three Michelin star restaurant, Bo Innovation, based in Hong Kong. Its ‘X-Treme Chinese’ cuisine continues to wow both diners and critics, modernising traditional ingredients and recipes with modern techniques and flavours.
The self-proclaimed ‘Demon Chef’ has no formal kitchen training and is only the second self-taught chef to ever receive three Michelin stars. The other being Heston Blumenthal.
Contrary to his ‘rock and roll’ image, Leung’s professional training is as an engineer. In addition to Bo Innovation, Leung has helped launch other restaurants in London, Shanghai and Hong Kong.
His newest eatery will open in Toronto, Canada, in the spring of 2015. The star chefs’ popularity has made him a sought after guest at food events and culinary conferences across the world and on TV programs. He has hosted The Maverick Chef, Wok Stars and is a judge on MasterChef Canada.
Matt Golinski is a highly regarded Australian chef with a passion for simple, produce driven cuisine based on seasonal, fresh local ingredients.
Matt is well known as one of the original team members of the popular, long running ‘Ready Steady Cook’ television series and was a founding partner of the successful Rolling Dolmade catering company on Queensland’s Sunshine Coast.
After travelling around the world in 1997 to further hone his cooking skills, Matt consolidated his formidable reputation as Executive Chef at the prestigious Ricky Ricardo’s restaurant in Noosa Heads.