The tour was a part of the Hospitality Mentor Program which is a joint initiative of Hospitality Group Training (HGT) and The Department of Further Education, Employment, Science and Technology (DFEEST).
The program has been successful in stemming the high attrition rate of apprentice chefs by offering them and their chefs additional support, guidance and educational events to keep them interested and motivated in their work.
Rare Medium is the new face for Meat & Livestock Australia (MLA) in the foodservice industry. Rare Medium Chefs' clubs in each state are designed to support the continuing education of professional chefs on all things beef, lamb, goat and veal.
On the 22nd and 23rd of August, ten Adelaide chef and apprentice participants from the Mentor Program travelled to the Limestone Coast. They then met with another 15 participants from the Limestone coast and enjoyed a tour of Mayura Station, which is one of the only Full Blood Wagyu Beef producers in Australia.
The participants learnt about how the cattle was bred, raised and fed and how the other agricultural aspects of the farm operated. MLA then held a Rare Medium, Paddock to Plate workshop and dinner for the participants to highlight the products journey from farm to kitchen and to inspire and inform the chefs. The workshop focussed on how to trim down a full rump and different uses and cooking styles for the individual muscles within the rump. It gave the participants some great new and creative ways to use rump and other secondary cuts on their menus.
The participants were then spoiled by a dinner at Mayura's famed Tasting Room. Chef Mark Wright impressed all of the participants with his innovative menu that highlighted the cooking styles that he had displayed earlier in the day. They showcased the wonderful Wagyu Beef that Mayura produces and also some Milk Fed Suffolk Lamb and South Australian Cheeses. A great amount of the produce was kindly donated by Katnook Estate, Serafino Wines, Richard Gunner Fine Meats, Holla Fresh Herbs, Tuckeroo and The Limestone Coast Cheese Company.
The dinner helped to highlight the amazing produce that SA has to offer and the importance of using it on our restaurant and hotel menus. From some of the worlds best Wagyu to fine breed lamb, great wines, amazing artisan cheeses and the biggest fresh herb producer in Australia, SA has it all and we should focus and promote it to support the local communities and producers.
The Following Day, some of the participants visited Holla Fresh Herbs at Tantanoola which is the biggest fresh herb producer in Australia. They had the chance to see how the herbs they use in their workplaces are grown and to see the sheer volume of what Holla Fresh produce. They then visited Limestone Coast Cheese Company where they had the chance to see the amazing cheeses that are made there and to see (and smell) the cheddars ageing and maturing.
These events all help to educate and motivate the chefs and apprentices. It helps them to maintain a strong passion for their work and to be creative and use innovative techniques and produce. All of these things ensure that SA will retain its strong reputation for amazing chefs and produce and that the chefs of the future will have a good understanding of the local produce around them and how to best use it.
Participants on the tour were from businesses including: Jolleys Boathouse, Adelaide; Sails Restaurant, Robe ( Winner best SA seafood restaurant, 2013); Rydges South Park, Adelaide; Penola Station, Penola; St Francis Winery, Reynella; Naracoorte Hotel, Naracoorte; Wright St Hotel, Adelaide; Keith Hotel, Keith; Serafino Winery, McLaren Vale; The Barn Steakhouse, Mt Gambier (Winner best SA steakhouse 2013); Café 43 / Penola High School, Penola (Winners SA Secondary Schools Culinary Challenge; Australian Culinary Federation; Macs Hotel, Mt Gambier.