Farm-to-fork experience showcases Australian lamb to top international chefs
From 6–11 May, chefs from China, the United States, Malaysia, the United Arab Emirates, Taiwan, Japan, Canada, Indonesia, Vietnam, the United Kingdom and Korea learnt about all aspects of the lamb supply chain.
Time spent on-farm showed how the hard work of Australian producers contributes to great-tasting red meat. A processing plant tour showcased Australia’s commitment to traceability and safety, while a set of world-class menus demonstrated the versatility of Australian lamb across a number of settings.
The Lambassadors also had a chance to show off their skills at the self-cook dinner, which saw chefs from across the world working together to create unique dishes using lamb in creative ways.
Another highlight was a visit to the William Angliss Institute, Australia's largest specialist centre for food, tourism, hospitality and events, education and training. With over 85 years of experience training the meat industry, the Institute has a vital role in equipping students with the skills and knowledge essential to supporting and advancing Australia’s red meat sector.
Here, Lambassadors, showcased their skills to William Angliss Institute students. The educational session explored how Australian lamb is being used around the world, examining global influences such as Middle Eastern and South-East Asian flavours, highlighting the versatility of Australian lamb.
Joshua Anderson, MLA’s Group Manager of International Markets, said that the continued strength of the program demonstrates the success of MLA’s longstanding partnership with the Victorian Government in promoting Australian lamb to the world.
“Australian lamb has a great story to tell around the world, and the Lambassador program is a powerful tool for telling our story to these international chefs,” he said.
Through Lambassadors, MLA hopes to continue to strengthen relationships with key international markets and drive demand for Australian lamb.
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