From the red dust of Western Australia to the stunning restaurants of Eastern Australia, the 2025 Lambassador Tour marked a significant milestone for Meat & Livestock Australia's global education programme. For the first time, the tour crossed three states, bringing together 25 chefs from 12 countries to experience firsthand how climate, season, and farming practices shape the quality of Australian lamb. The eleven-day Lambassador Tour welcomed chefs from around the world, including the USA, Japan, China, Saudi Arabia, South Korea, the Philippines, Vietnam, Indonesia, Malaysia, and of course, Australia.
Richard Sanders, County Manager, UK for Meat and Livestock Australia reflected on the tour saying, "This is the first time we've done such a big trip across three states, which shows three different climates and different ways of farming in Australia. It opens up discussion around how Australia can have longer seasons and produce lamb almost year-round.
Over the course of two weeks, the Lambassadors, local farmers, and local chefs forged meaningful connections whilst discovering the stories, science, and sustainability behind one of the world's most trusted meat industries.
The tour brought together trained chefs, alongside local Ambassadors and Beef Mates, creating an enriching environment for cultural and culinary exchange. Chefs shared techniques, ingredients, and perspectives from their home kitchens while learning about the Australian approach to red meat production.
This global connection forms part of the Aussie Meat Academy’s broader mission, which has now reached 40,000 chefs worldwide through its Lambassador and Beef Mates programmes. The Academy ensures that knowledge, innovation, and best practices from Australian red meat production continue to influence kitchens around the globe.
Exploring Australia's Diverse Agricultural Landscapes and Australian Farmers
Unlike previous tours that focused on a single region, the 2025 journey took chefs through Western Australia, Victoria, and New South Wales, offering a comprehensive view of Australian farming diversity.
From the expansive plains and distinctive red soil of Western Australia to the fertile valleys of Victoria and the rolling green hills of Orange, the chefs observed how seasonality and geography influence lamb production. They witnessed lambing and grazing practices that vary by region, gaining appreciation for the flexibility and sustainability inherent in Australian farming systems.
Tour Highlight - WAMMCO Day: Connecting Producers with Culinary Professionals
One of the tour’s most memorable experiences was “WAMMCO Day” in Western Australia. The Western Australian Meat Marketing Cooperative (WAMMCO), comprised of 700 farms, hosted an outdoor event where chefs prepared lamb dishes alongside the farmers who raise them.
The WAMMCO Day was held in Borden, and farmers travelled from all over the state to attend, representing the true co-operative essence of WAMMCO. Chefs gained insight into the passion and expertise behind Australian lamb production, while producers saw their work celebrated on the global culinary stage.
Chefs also took part in a Cooking Competition, setting up in field kitchens to use a mystery box of ingredients and create unique lamb dishes in just two hours. The four teams embraced the challenge, producing over 800 plates of food, a true showcase of skill, creativity, and teamwork.
The event was widely reported in the local media, including the ABC, who reported, how the event provided a “greater emphasis on the overall dining experience and [the] strong commitment to sustainability.”
The day exemplified the core purpose of the Lambassador programme: connecting chefs with Australian lamb’s provenance while showing farmers the international impact of their work.
Concept Challenge and Innovation Day: Reimagining Aussie Lamb for Global Markets
Another standout of the tour was the team cooking challenge at Melbourne’s Olympic Park Stadium Kitchen. Here, chefs were divided into five teams and asked to start with a blank plate and focusing on using quality Aussie lamb to create new conceptual dishes through the use of spices in just 90 minutes.
One standout creation by the MLA chefs was a Salt and Pepper Lamb dish, blending traditional flavours with contemporary techniques. Other teams explored concepts ranging from quick-service menu items to reimagined lamb cuts, demonstrating the protein’s adaptability and potential for new markets worldwide.
Hands-On Learning and Culinary Development
Throughout the trip, chefs engaged in immersive workshops and experiences that deepened their understanding of Australian lamb:
- Farm visits: Observing rotational grazing, seasonal lambing, and sustainable land management practices in action across different climatic zones.
- Butchery demonstrations: Learning about different cuts (from shoulder to shank) and their optimal culinary applications.
- Collaborative cooking: Creating dishes that fused international culinary styles with Australian lamb, from Asian-inspired preparations to Middle Eastern slow-braised techniques, showcasing the product's versatility across global cuisines.
These activities highlighted not only the quality and consistency of Australian lamb but also its capacity to inspire innovation across diverse culinary traditions.
Why the Lambassador Tour Matters
The 2025 tour demonstrated how immersive experiences drive global advocacy for Australian lamb and is considered a milestone in global culinary education. Key outcomes include:
- Regional diversity: Understanding how diverse climates and farming methods across three states support almost year-round lamb production.
- Culinary innovation: Witnessing the creativity of international chefs in translating Australian lamb into innovative dishes that reflect their own culinary traditions. The tour also highlighted mutton as another important product of the Australian sheep industry, valued for its distinct flavour and use in traditional slow-cooked dishes.
- Producer expertise: Recognising the pride and commitment of farmers whose dedication ensures consistent quality and ethical standards.
- Global reach: Strengthening programmes like the Aussie Meat Academy, Lambassador, and Beef Mates that connect chefs worldwide and disseminate industry best practices.
- As chefs return home with new recipes, insights, and experiences, the knowledge gained from this tour will continue to shape menus, inspire culinary creativity, and promote Australian lamb globally.
A Journey of Discovery and Connection
From paddock to plate, coast to coast, across three states, the 2025 Lambassador Tour was a journey of discovery, collaboration, and professional relationship-building, creating a comprehensive showcase of Australian lamb that participating chefs will carry with them throughout their careers.
The tour's success lies not just in the education provided, but in the authentic connections formed between those who produce Australian lamb and those who prepare it for diners worldwide. These relationships ensure that Australian lamb remains not only a trusted product but a source of ongoing inspiration and innovation in kitchens across the globe.
For many chefs, the Lambassador Tour provided their first direct exposure to Australia's lamb industry. Others returned to reconnect with familiar producers and landscapes. Regardless of prior experience, all participants gained renewed respect for Australian lamb's integrity, sustainability, and culinary potential.
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