From Paddock to Plate: Inside the 2025 Beef Mates Tour

In late May 2025, a global group of chefs and food professionals gathered in New South Wales for the Beef Mates Tour - an immersive, seven-day journey into the heart of Australian beef and lamb. Organised by Meat & Livestock Australia, the tour explored the values behind Australia’s world-renowned red meat: sustainability, traceability, innovation, and the passion of the people who bring it all to life. 

From paddocks and feedlots to kitchens and wineries, the tour revealed more than product; it revealed a story of care, craft, and connection. 

A Warm Welcome in The Rocks 

The journey began in Sydney’s historic Rocks district with welcome drinks at Grain Bar, followed by a dinner at 6HEAD overlooking Circular Quay. As chefs from across the world including Asia, the Middle East, North America gathered, the excitement was immediate. 

UK Aussie Beef Mates: Ioannis Grammenos and Brayden Davies, were amongst the group who shared expectations, bonded over bold flavours, and set the tone for the week ahead: curious, collaborative, and committed to understanding the full story of Australian red meat. 

Inside the MLA Kitchen: Craft and Context 

The following day, the chefs were welcomed to the MLA Kitchen in North Sydney for a foundational session titled Why Australia? Through a Beef Masterclass, they explored what sets Australian beef and lamb apart.  From the country’s world-leading traceability and food safety systems to its sustainable, climate-conscious farming methods. 

This technical introduction was paired with a tasting tour at Booma Foods and a visit to Leogate Estate Wines in the Hunter Valley, where wine pairings sparked discussions about the versatility of Australian red meat in diverse global cuisines. 

A Fireside Morning at Macka’s Black Angus 

One of the tour’s most impactful stops came at Macka’s Black Angus in Salt Ash, where producer Robert Mackenzie welcomed the chefs with morning tea around a campfire. As they explored the rolling pastures and learned about regenerative farming practices, animal health, and biodiversity, the chefs experienced firsthand the integrity and transparency behind every cut of premium Australian beef. 

Later that day, a stop at Mezza Eatery in Forster added a coastal twist, with dishes spotlighting local specialties like Graham Barclay Oysters, proof that Aussie hospitality extends far beyond the barbecue. 

Smoke, Science, and the Hardcore Carnivore 

In Port Macquarie, the tour turned up the heat… literally. Jess Pryles, Australian-born barbecue authority and founder of Hardcore Carnivore, led a powerful masterclass on butchery, smoking, and flavour development. 

With her unique mix of meat science expertise and culinary creativity, Jess inspired the group with both technique and philosophy. Her story (from self-taught cook to global meat advocate) resonated deeply with the chefs, who came away with new ideas for showcasing Australian beef in their home kitchens. 

Field-to-Fork in the Central Tablelands 

In the Central Tablelands near Orange, the group visited two farms that embody the future of premium red meat. At Little Boree Lamb Feedlot, producer Peter McSmith walked the group through a modern lamb operation focused on animal nutrition, genetics, and welfare. 

Then at Gilmandyke Angus, a mixed beef and lamb enterprise where the chefs saw how integrated farming systems deliver not just quality, but long-term sustainability. The day included lunch at Printhie Wines and wrapped with a banquet-style dinner at The Union Bank, featuring top-tier local beef and lamb brands curated in partnership with Robanco. 

Lamb Innovation at Margra 

If Macka’s was a look at legacy, Margra Lamb was a glimpse into the future. Located in Black Springs, the operation is home to the Australian White sheep which is fully haired, climate-adapted, and bred for premium meat quality. 
Developed by the Gilmore brothers and producer Tim Leahy, Margra’s lamb represents years of innovation. Chefs learned how this new breed delivers consistency, flavour, and sustainability, all qualities that align with global dining trends and consumer expectations. 

A Celebration of Culture, Community, and Craft 

The tour concluded in Sydney’s Surry Hills with a final dinner at Bessie’s & Alma’s Bar, where the chefs themselves stepped into the kitchen. Cooking for one another, they created dishes that blended their native culinary styles with lessons from the tour—lamb larb, fire-grilled ribs, and beef skewers infused with regional spice blends. 

Laughter and shared stories filled the room as each participant received a Beef Mates certificate; marking not just the end of the trip, but the beginning of their journey as global ambassadors for Australian beef and lamb. 

Feeding the Future 

On the final day, the group returned to MLA’s North Sydney kitchen for a networking session and industry wrap-up. That afternoon, the tour closed on a high note with Suburban Eats at 76 Wilford Street in Newtown which included a culinary experience that celebrated Australia’s multicultural identity. 

Dishes ranged from Asian-style beef noodle bowls to Middle Eastern-spiced lamb, showing just how adaptable Australian red meat is across cultures, cuisines, and creative concepts. 

Why It Matters 

The Beef Mates Tour 2025 was more than a showcase of premium products. It was a journey of discovery that included connecting chefs to farmers, kitchens to pastures, and culinary creativity to real-world provenance. 

As one chef reflected, “You cook differently when you’ve met the people behind the food. When you’ve walked the land, seen the care, and tasted the story.” 

Each participant now carries that story forward into their restaurants, classrooms, and communities, ensuring the values behind Australian beef and lamb continue to resonate around the world. 

Back to Blogs