London Goes Wild for Aussie Beef & Lamb at Filo Brazil, Islington
London chefs went doolally for Aussie beef once again on Monday at a special event hosted at the vibrant Filo Brazil restaurant in Islington.
The latest stop on the Meat Feast tour — organised by Meat & Livestock Australia in association with The Chefs’ Forum — saw chefs, suppliers, and restaurateurs come together to celebrate the very best of Australian beef and lamb.
The event kicked off with a butchery demonstration by Dan Espley, Master Butcher at Provenance Butchers , showcasing tips and tricks to get the most out of grass and grain fed beef and lamb cuts, and how to utilise lesser-known alternative cuts to deliver the same high-quality Aussie eating experience.
Emma Boughen, Business Development Manager UK for Meat & Livestock Australia, said:
“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’re showcasing top-quality Aussie grain-fed Angus and Wagyu, alongside sensational pasture-raised lamb.”
Filo Brazil’s Chef Patron, Aline Quina, teamed up with Timothy Dela Cruz, Head Chef of Smiths of Smithfield, to create an unforgettable showcase of Australian meat, cooked with flair and precision. Aline was delighted to welcome her industry peers to the restaurant, saying:
“Filo Brazil is all about authentic, vibrant Brazilian hospitality and flavours, and it was a pleasure to pair that spirit with Australia’s 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. 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. 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.”
Students from West London College got the opportunity to get some excellent work experience, working with Aline and the brigade of guest chefs. Professional Cookery Level 2 student, Sithija Seneviathna was delighted to work with at Filo for the day, he said
“I’m really happy to be here today, it really is an honour and a great pleasure. 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.”
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’s 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’s hard to find beef of this quality anywhere else.”
Franciane Tartari finished the day off with a beautiful Sweetcorn Créme Caramel with coconut-smoked Cachaça, which she called Ouriço. She said:
“It was amazing to collaborate with Aline, Rodrigo, Tim and the students today to create this delicious lunch, celebrating Aussie beef and lamb. 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. My dessert means ‘hedgehog’ in Portuguese, because the coconut strands give the pudding a spiky texture.”
Catherine Farinha, Director of The Chefs’ Forum, summed up the day:
“We’ve 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 the Filo Brazil team for such a brilliant venue and a fantastic event.”
