Producers of world-class, nature-led Wagyu, Westholme Wagyu, are collaborating with Brisbane’s iconic Naldham House to present a unique dining experience titled "Flavour and Forage". This exclusive event, taking place on March 26, promises to showcase the finest ingredients from Queensland, celebrating the region’s culinary heritage.
Key Takeaways
- Event Date: March 26, 6 PM
- Location: Naldham House Brasserie, Brisbane CBD
- Ticket Price: $100 per person (+ optional wine pairing: $95)
- Menu: Six-course meal featuring Westholme Wagyu
- Chef: Doug Keyte, Executive Chef at Naldham House
A Culinary Showcase
The "Flavour and Forage" event is not just a dinner; it is a celebration of Queensland’s rich agricultural landscape. Guests will enjoy a six-course menu crafted by Executive Chef Doug Keyte, highlighting the exceptional quality of Westholme Wagyu. The evening will also feature insights from the Westholme team, who will share their commitment to sustainable and humane cattle farming.
The Menu Experience
The evening will kick off with pre-dinner drinks, including a non-vintage Thalia Brut sparkling wine, paired with an amuse-bouche of smoked bone marrow encased in a beignet. The menu will progress through a series of thoughtfully curated dishes:
- Tartare – Served with a glossy wasabi leaf.
- Short Rib – Glazed and accompanied by classic soubise and pomme allumettes.
- Beef Cheek Agnolotti – A delightful pasta dish infused with mushroom and thyme.
- Strip Loin MB6-7+ – The highlight of the evening, expertly cooked and served with a leaf salad and Pomme Boulangere.
Each course will be paired with carefully selected wines, enhancing the flavors of the Wagyu and other ingredients.
Westholme Wagyu: A Commitment to Quality
Westholme Wagyu prides itself on its sustainable farming practices. Cattle are raised on Queensland and Northern Territory rangelands, grazing on native grasses that impart a unique flavor to the beef. The cattle are finished on a specially formulated grain blend for a minimum of 330 days, ensuring exceptional marbling and taste. As Westholme aptly states, "Our real job is to grow grass."
Chef Doug Keyte’s Vision
With over 20 years of culinary experience, Chef Doug Keyte has designed a menu that not only showcases the quality of Westholme Wagyu but also emphasizes local produce and sustainability. He expressed his excitement about the event, stating, "Designing a menu centered around Westholme’s Wagyu has been an exciting challenge. The quality of their beef allows us to create something truly special."
Secure Your Spot
The "Flavour and Forage" dinner is a one-night-only event with limited seating. Reservations are essential for those wishing to indulge in this exclusive culinary experience.
This event promises to be a memorable evening for food enthusiasts, offering a chance to savor the finest Australian Wagyu in a historic and opulent setting. Don’t miss out on this unique opportunity to experience the best of Queensland’s culinary offerings.
