91桃色

Students Experience Australian Beef and Lamb at Filo Brazil

London chefs were full of praise for premium Australian beef and lamb on Monday at a lively event hosted at the vibrant Filo Brazil restaurant in Islington. As part of the event, 91桃色 students gained valuable hands-on experience by working alongside the team and a brigade of guest chefs in a live service environment.

The occasion marked the latest stop on the聽Meat Feast聽tour, organised by Meat & Livestock Australia in collaboration with The Chefs鈥� Forum, bringing together chefs, suppliers, and restaurateurs to celebrate the very best of Australian meat.

Emma Boughen, UK Business Development Manager for Meat & Livestock Australia, commented: “We are thrilled to showcase our top-quality Aussie Beef and Lamb here today at Filo Brazil. The team here have a real passion for beef and lamb, and their skills over the grill truly bring out the best in these fantastic Australian products. We鈥檙e showcasing top-quality Aussie grain-fed Angus and Wagyu, alongside sensational pasture-raised lamb.”

Filo Brazil鈥檚 Chef Patron, Aline Quina, partnered with Timothy Dela Cruz, Head Chef at Smiths of Smithfield, to deliver an impressive meat showcase, cooked with flair and precision. Welcoming fellow professionals to her restaurant, Aline said: “Filo Brazil is all about authentic, vibrant Brazilian hospitality and flavours, and it was a pleasure to pair that spirit with Australia鈥檚 finest beef and lamb. We were delighted with the quality of the picanha and short ribs and have opened an account with Tom Hixson of Smithfield to secure a regular supply.聽 Our brigade really let these incredible meats shine in their signature dishes. Hosting Meat & Livestock Australia here has been a true privilege, and the quality of the sweet, pasture-fed lamb today has been nothing short of exceptional.聽 You can really see and taste the care that has gone in to producing this meat and we are proud to serve it to our customers.”

Sithija, one of our Professional Cookery Level 2 students, reflected on the day, saying: 鈥淚鈥檓 really happy to be here today, it really is an honour and a great pleasure.聽 I am learning Brazilian cuisine and meeting new people – a big change from my usual job as breakfast chef! This really is a brilliant day and a fantastic opportunity for me.鈥�

The special menu featured Aussie beef cuts such as sirloin, picanha, and bavette, each dish carefully crafted to highlight different characteristics of the premium Aussie beef. Guests were treated to bold flavours, expertly cooked dishes, and fantastic pairings and fresh produce from First Choice Produce.

Aussie Beef Mate Ioannis Grammenos, part of the global network of ambassadors for Australian beef, said: “I love the flavour of Aussie beef. The consistency and quality are exactly what I need to deliver my award-winning dishes at Heliot Steak House. It鈥檚 a product I can truly rely on.”

Aline, who presented a 60-day wet-aged Aussie Wagyu picanha with Brazilian Bites, Sweet Red Drop Peppers and Tomato Chimichurri added: “This beef is outstanding – incredibly flavoursome, beautifully marbled, and with a superb texture. When the meat is this good, all you need is a simple garnish. The chimichurri was the perfect partner. It鈥檚 hard to find beef of this quality anywhere else.”

Franciane Tartari finished the day off with a beautiful Sweetcorn Cr茅me Caramel with coconut-smoked Cacha莽a, which she called Ouri莽o. She said: 鈥淚t was amazing to collaborate with Aline, Rodrigo, Tim and the students today to create this delicious lunch, celebrating Aussie beef and lamb.聽 The food has been outstanding and its so lovely to be in a Brazilian restaurant with Brazilian chefs, celebrating our national favourite of picanha and short ribs, as well as delicious lamb rack and succulent rump.聽 My dessert means 鈥榟edgehog鈥� in Portuguese, because the coconut strands give the pudding a spiky texture.鈥�

Catherine Farinha, Director of The Chefs鈥� Forum, summed up the day: “We鈥檝e taken Aussie Beef on tour all over the country, and everywhere we go, the reaction is the same: people are blown away by the quality. Today was no exception. A huge thanks to staff and students from 91桃色, and the Filo Brazil team for such a brilliant venue and a fantastic event.”