The official launch of the Australian Beef Mate club took place on February 20, 2023, in Hanoi. The event, organised by Aussie Beef & Lamb (ABL) and led by the first Australian Beef Ambassador in Vietnam, provided diners with a distinct culinary experience.
Aussie Beef Mate is a global Australian Beef Ambassador project that seeks prominent, passionate, and actively engaged food professionals to help build a global reputation for Australian beef. This professional group assists professional chefs in improving their knowledge, expanding their relationships, and sharing their information and experiences with the kitchen-loving community.
Mr. Spencer Whitaker - Market Development Manager Asia Pacific for Meat and Livestock Australia (MLA) - introduced Australia's proud beef and lamb industry at the start of the event for professional chefs and food experts. Australia has a more than 200-year history as a country with the world's leading export quality beef, goat, and sheep industries.
Glenn Watson, a seasoned butcher, next demonstrated the deft cutting technique required to generate conventional Australian cuts of beef. Glenn Watson is a typical butcher of Australian cuisine, with over 45 years of expertise in the meat cutting sector and 14 years of working at Rockpool restaurant in Melbourne (Australia).
Chef George Bloomfield - Chef at Khoi Restaurant - instructed professional chefs and foodies how to prepare Australian grade beef using wood (Woodfire) and dry ageing (Dry Aging) (Ha Noi). George Bloomfield, a skilled Australian chef, began his career as a chef at the age of 16 in a variety of prestigious restaurants in Australia and Japan. He is well-known for his unique Woodfire cooking technique, which imparts tastes that a gas stove cannot. George Bloomfield spent five years as Chef of Stoker Woodfired Kitchen & Bar before becoming Head Chef of Khoi Restaurant (Hanoi). Khoi is a woodfire restaurant that has many custom-made ovens around it and is famed for its fresh fruit that has a unique and deep flavour thanks to the usage of fire and wood. George Bloomfield is also skilled in Dry Aging processing. This is a cooking method that involves hanging meat in a scientifically controlled atmosphere. The enzymes in the muscle degrade the proteins in the connective tissue, making the flesh soft and flavorful. This method is best suited to items with carefully managed quality standards, such as Australian beef.
Diners were offered an appealing cuisine at the Aussie Beef Mate Club's inauguration reception, with the main ingredient being Australian quality beef grown in a specific manner. Sukiyaki grilled beef ribs with dried red onions and fermented chilli peppers; grilled smoked beef with Ponzu sauce and sea urchin; BBQ bone marrow, raw beef, and grilled rice cakes; beef braised with sake, pickled black fungus, roasted carrots, and cashews; grilled 30-day-dried black beef with miso sauce and dried white radish... The event brought customers to experience the levels of flavour as well as comprehend why Australian beef is favoured by chefs in the menu of high-class restaurants by using a variety of "5-star" standard processing processes and appropriate arrangements.
"Australian food is a blend of many diverse culinary cultures of Mediterranean and Asian people," says Chef George Bloomfield. “The warm fragrance of charred wood and the characteristic scent of quality beef stimulate customers' taste senses in a modern and opulent eating room."
"Australian beef has always been highly recognized in the market, both worldwide and in Vietnam," said Tran Thi Lan Huong, “ABL's Vietnam Market Development Manager. Australian Beef & Lamb goods are the result of generations of experienced farmers, are handcrafted by the best, and are sent to the most reliable suppliers. Every food we serve at your table is entirely Australian, and every dish is a treat."
Australian beef is subjected to a stringent process that combines a set of criteria with cutting-edge technologies. That level of excellence is a credit to the work of an entire red meat sector that has led the globe in animal welfare, safety, and sustainability for more than two decades.
About Aussie Beef & Lamb
Aussie Beef & Lamb (ABL) is a registered trademark of Meat and Livestock Australia (MLA), the organisation in charge of marketing Australian beef, lamb, and goat products to consumers worldwide. With over 200 years of experience, Australian red meat is a popular commodity in over 100 countries due to three basic principles: optimum living conditions, complete peace of mind, and diversity and quality.
ABL tells the story of Australia's high-quality, sustainably produced red meat, which serves as the foundation for all of MLA's international marketing initiatives; ensures consumers have an adequate and plentiful supply of Australian red meat by collaborating with farmers, exporters, retailers, and food service establishments; (restaurants and eateries).
ABL is committed to food safety, Halal certification standards, and industry growth programs, based on three basic principles: perfect home, peace of mind, and pure delight. All to ensure the highest quality in raising, producing, and exporting Australian red meat around the world.
About Meat and Livestock Australia
Meat and Livestock Australia (MLA) is a non-profit organisation that is primarily funded by taxes paid by Australian farmers in order to research and develop markets for the Australian Red Meat Industry. MLA's basic values are client focus, accountability via openness, and delivering results that matter.
MLA works mainly on two primary areas: research and development activities of livestock technology, defining standards for meat supply chains; and promotional activities, promoting the Australian beef brand to the world market.
Aussie Beef & Lamb, in particular, is a strategic brand used by MLA in 34 countries to educate customers about Australian beef and lamb.