Hippodrome Masterclass by Aussie Beef & Lamb
Another masterclass by the Aussie Meat Academy at Heliot Steak House in London’s iconic Hippodrome Casino was a great success.
Organised by The Chefs’ Forum the event invited top chefs, butchers, BBQ experts and food enthusiasts to see for themselves the quality of Australian beef and cutting-edge butchery techniques.
Emma Boughen, Meat and Livestock Australia Business Development Manager UK, gave a presentation on the provenance and high-welfare production methods of Australian beef and lamb, she said
“We were really proud to share the story of Australian beef and lamb and bring together some of the leading chefs and retailers in the UK over a delicious lunch cooked by Aaj, Ioannis and the students. Dan showed us how to expertly-prepare grain fed cuts and how the Australian red meat production system can guarantee excellent quality and consistency in product at every stage of the supply chain. This is clearly evident in the standard of delightful lamb chops and delicious steaks showcased in the outstanding dishes we enjoyed today.”
The day began with a wine reception from the renowned Brown Brothers winery, giving guests a taste of Australia’s rich wine heritage.
The event then shifted focus to a live butchery demonstration by Dan Espley, the Master Butcher from Provenance Butchers. Espley walked enthralled guests through the process of breaking down a grain-fed whole rump, explaining the different quality scores of each cut.
Dan said
“I love this event, it is curing my homesickness after having been here for 12 years. It’s nice to hear so many familiar Aussie accents and it was excellent to introduce the UK chefs and butchers to our famous Aussie D-Cut of Aberdeen Black rump. Today I showcased how to achieve the picanha cut that we’ve borrowed from Brazil, the rump centre and the rump middle. The chefs then created a brilliant lunch for all of our guests – It really has been a great day and very much enjoyed my demo!”
Dan also demonstrated the art of transforming a Wagyu featherblade into flat iron steaks, one of the most tender and sought-after cuts of beef.
Lunch followed, showcasing the talents of two distinguished London-based chefs. Ioannis Grammenos, Executive Chef of Heliot Steak House (also an ‘Aussie Beef Mate’), and Aaj Fernando, Executive Chef at Shoreditch House (also an ‘Aussie Lambassador’), worked together to create an unforgettable dining experience.
Students from The Chefs’ Forum Academy at West London College ably assisted with cooking the lunch and really enjoyed working with such esteemed chefs – This really was excellent work experience for them.
Grammenos, known for his expertise with premium beef, and Fernando, celebrated for his sustainable and inventive use of meat cuts, prepared dishes that emphasised the versatility of both loin and secondary cuts. Their culinary skills highlighted how these less traditional cuts can elevate a menu while maximising profitability for restaurants.
Grammenos and Fernando are both influential figures in London’s culinary scene. Grammenos brings years of expertise in steakhouse cuisine, focusing on sourcing high-quality meat, while Fernando is recognised for his creative, sustainable approach to cooking. Together, they offered a masterclass in how to balance creativity, quality, and profitability in modern dining.
The Aussie Meat Academy masterclass series not only celebrates Australia’s premium beef but also encourages professional chefs and butchers to use innovation use every part of the animal. They underscore the growing trend of sustainable, nose-to-tail dining in high-end restaurants, with both chefs and butchers finding new ways to maximise flavour and minimise waste. The event received glowing reviews for its practical demonstrations, high-calibre food, and the opportunity to learn from some of the industry’s leading experts.
Thank you to First Choice Produce for supplying the fresh produce.
For more information on the supply of top-quality Australian Beef & Lamb, please contact eboughen@mla.com.au
