Aussie Beef & Lamb Brings the Taste of Australia to Anuga 2025

Eleven of Australia's leading exporters were represented on the Aussie Beef & Lamb stand, where a live restaurant served up creative menus to showcase the quality and versatility of Australian beef and lamb throughout the show. 

Well over a thousand visitors to the stand were treated to an exquisite line-up of dishes that included include wattle seed crusted lamb rack with coastal rosemary jus, blue gum smoked Australian ribeye steak with pepper berry butter and slow cooked Aussie beef brisket and pan seared tenderloin with home-made Worcestershire sauce. 

While a packed networking event on the Sunday evening brought together industry professionals from across the globe. Expert chefs served up a delicious menu of taster dishes including Australian lamb minted pea and potato pies, lamb cheese burgers, BBQ beef skewers and crunchy beef salad. Over 400 lunches were served to visitors over the five days, utilising 95kg of beef and 115kg of lamb at both the lunch and the networking function.

Buyers, distributors and media were given the opportunity to learn and access detailed product information and insights on sustainability, traceability and the Australian supply chain with facts and figures on Australian exports to the UK, EU and globally. While visitors to the stand met with producers and distributors face-to-face to discuss tailored supply programmes and new innovations within the sector.

Explaining more about Meat & Livestock Australia's role and the importance of Anuga, Andrew Cox, General Manager - International Markets at Meat & Livestock Australia told That's Food and Drink: “MLA is an industry funded organisation that represents around 50,000 Australian red meat producers. 

"We help Australian exporters to promote their products to new and existing customers, so a trade show like Anuga is an important meeting point for customers from all around the world. 

"Anuga is a longstanding trade show and Europe and is an important market for us, but it's not just about Europe, we've seen visitors from all over the world, including China, Japan, the Middle East and the US. We've had a presence here for decades and it's a major event in our marketing calendar.”

Jonathan Mander, International Sales and Marketing from Samex Australian Meat Company added: “Our company was established in 1978 and since then it has grown to one of Australia's leading meat export trading companies. Australian red meat represents some of the best quality in the world, buyers travel from all over the globe to Anuga just to experience it, and to purchase it and take it back to their home countries. Anuga is always a fantastic an opportunity for them to meet the Australian people and experience just how good our produce is.”

A stellar line-up of leading brands

The following brands were represented on the Aussie Beef & Lamb stand at Anuga:

Jack's Creek – back-to-back winners of the world steak challenge, Jack's Creek is one of Australia's leading Wagyu and Black Angus consumer brands.

Ravensworth – a 100% family-owned Australian beef brand showcased its EKO Wagyu, which is renowned for superior marbling and buttery, juicy tenderness.

Samex – shared expertise and products from its growing portfolio of premium, Australian red meat, with new product innovations designed to meet evolving customer preferences. 

Swift & Company Trade Group - one of the world's largest independent red meat trading houses, with unmatched scale and reach across every market, every cut and every protein.

NH Foods Australia – showcasing a range of Australian premium beef products incorporating Wagyu, grainfed, grassfed and organic products.

Dabbagh Foods Group - rooted in five generations of family stewardship, the Dabbagh Group carries forward a proud legacy. At Anuga, Dabbagh Foods was proud to present Riverina Shepherd, its signature premium range of meats, drafted with care and distinction.

The Midfield Group - a fully integrated, Australian-owned company that controls the entire supply chain from farm to global exports.

Fletcher International Exports (FIE) Family-owned for over 45 years, FIE controls the full supply chain across three states - from breeding, farming and feeding through to processing, packing, logistics and marketing. 

Stella Foods Australia - Formed on the foundation of over 40 years' experience, Stella Foods Australia Pty Ltd. is a leading supplier of Halal chilled/frozen lamb, mutton, goat, beef, veal and offal products.

Wammco International - WAMMCO/Southern Meats is a farmer-owned cooperative that owns two processing facilities in Australia. Specialising in the export of chilled and frozen lamb and mutton.

Teys Australia - vertically integrated, exporting to over 60 countries, delivering high-quality chilled and frozen beef supported by agile operations. Teys already partners with many of the leading names in retail, food service and manufacturing to deliver consistent, high-quality product globally.

What sets Australian red meat apart?

Sustainability

Australian sheep and cattle farmers are world leaders in sustainable production. Between 2005-2021, the industry has achieved a 78% reduction in net carbon emissions, a 73% reduction in water use for raising cattle and widespread adoption of renewable energy and soil conservation practices. 

Most exports, including those to Europe, travel by sea freight - the most efficient form of transport with the natural ageing process during transit further improving tenderness and flavour.

Animal welfare

Australia's animal welfare approach closely mirrors the UK's, with both nations among the first in the world to legislate for farm animal welfare. High standards are not just regulatory, but cultural ensuring animals are raised with care and respect, reflecting consumer expectations.

Consistency and grading

Australia's rigorous grading system delivered and governed by Meat Standards Australia (MSA), ensures every cut that bears the MSA brand is independently assessed for tenderness, juiciness and flavour. This consistency is a hallmark of Aussie red meat, offering chefs, retailers and consumer confidence in quality every time.

Spotlight on Australian Wagyu

Australia is the world's largest exporter of Wagyu, sending over 67,000 tonnes to global markets each year. It is the world's second-largest producer of Wagyu after Japan. 

With a herd of more than 300,000, Australian Wagyu ranges from F1 (first-cross, 50% Wagyu x Angus) to Fullblood Wagyu derived from 100% Japanese genetics, including the celebrated sire Michifuku.

Aussie Wagyu is renowned for its marbling, versatility and consistent quality denoted by grading, making it a favourite with chefs and consumers worldwide. Its success reflects Australia's ability to combine world-class breeding with sustainable production, ensuring supply that is both premium and responsible.

Richard Sanders - Country Manager - United Kingdom for Meat & Livestock Australia summarised for That's Food and Drink:

“Anuga is the ideal platform for us to demonstrate not only the exceptional flavour and consistency of Australian beef and lamb, but also the values behind it, from sustainability and traceability through to animal welfare and innovation.”

For more information, visit: www.aussiebeefandlamb.co.uk

That's Food and Drink believes Australian meats will be wonderful for your Christmas and New Year feasting. 

Please check out our sister site, That's Christmas, for more food and drinks inspiration. https://thatschristmas.blogspot.com

Stop Putting Peas and Carrots in Cat Food – They’re Not Tiny Vegans!

Stop Putting Peas and Carrots in Cat Food – Why Cats Don’t Want Veggies in Their Dinner.

Ever seen your cat spit out peas and carrots? You’re not alone. Here’s why vegetables have no place in cat food, and why pet food brands need to stop adding them!

Let’s Get One Thing Straight: Cats. Eat. Meat. And Only Meat.

Pet food manufacturers... we need to talk. Enough is enough. Stop putting peas and carrots in cat food. Cats are obligate carnivores, not tiny, whiskered vegans with an interest in balanced nutrition and the latest fad diets.

No wild cat has ever been spotted delicately arranging diced carrots or shelled peas next to its freshly caught mouse. 

Yet here we are, in 2025, with supermarket shelves and pet shops lined with pouches promising “meaty goodness with a touch of garden vegetables.” A touch of what now?

And "avec des légumes pour votre chat" might look good on a sachet, but please! Get real!

The Daily Dinner Drama

Allow me to paint you a picture. Our large tuxedo Maine Coon cat swaggers in as he approaches his bowl with the enthusiasm of a lion approaching a gazelle. He eats the meaty bits with gusto… and then the show begins.

Out comes a perfectly spat-out pea. Peh. Another one. Peh. Then, with the precision of a Michelin-star chef, he pushes aside every cube of carrot. The result? A bowl of abandoned veg, like the sad leftovers from a school lunch.

It’s clear what’s going on here, he’s saying, “Nice try, human, but I know filler when I taste it.”

The Truth Behind the Veggie Madness

Let’s be honest. The peas and carrots aren’t there for the cats, they’re there for us. They make the food look more appealing on the packet. They bulk it out cheaply. They allow the marketing department to talk about “natural ingredients” and “a balanced diet.” Humans like lamb and peas, beef and carrots or chicken with wild rice so, we presume that our cats will like them too. 

Meanwhile, thousands of cats across the UK are rejecting their greens one pea at a time, leaving owners with a polka-dotted kitchen floor and existential questions about pet nutrition.

Cats don’t care about bright colours or “five a day.” They care about protein, taurine, and meat. You know, the stuff that keeps them alive?

Imagine If It Were You

Picture this: you sit down to a roast dinner, ready for a juicy bit of lamb, or a bowl of apple pie and custard and you find someone’s mixed in a handful of raw broccoli “for texture.” You’d be outraged. So why are we inflicting the same indignity on our feline overlords?

Time to Get Real, Pet Food Makers

Pet food companies please, we beg of you. Stop with the vegetable nonsense. Give us cat food that’s meat, not mush. Cats don’t want peas. They don’t want diced carrots. They want something they can sink their little fangs into without having to perform a surgical extraction of unwanted greens.

Because until you do, my wife and I will be here, night after night, fishing out carrots like a disillusioned dinner lady and watching our cat spit out peas like he’s auditioning for Britain’s Got Talent.

Final cat food Thoughts

Cats aren’t fooled by clever marketing or “gourmet” labels. They just want meat. If you want to make cat owners happy, give us food our cats will actually eat, without leaving behind a vegetable graveyard.

Until then, We’ll keep on serving dinner with a sigh, a spoon, and a mop for all those airborne peas.

And we have a friendly visiting ginger Tom who eats our cats' leftover food in the back garden. And guess what? Ginge spits the peas and carrot chunks out too!

The Beefy Boys Officially Open in Oxford Following VIP Launch Event

After months of anticipation, cult burger brand The Beefy Boys have officially opened their brand-new Oxford restaurant at Westgate Oxford, following a buzzing soft launch period and an exciting VIP launch party which took place on Friday 3rd October.

The exclusive event welcomed over 100 guests, including local press, influencers, and members of the Oxford community who enjoyed a first taste of The Beefy Boys' award-winning American-style dirty burgers, indulgent sides, beers, cocktails, and signature hard shakes. 

The evening also featured music from DJ Cheeba and an exclusive Smashed Patty Masterclass with co-founders Anthony 'Murf' Murphy and Dan Mayo-Evans. 

The goody bags were the ultimate stars of the night, with everything from exclusive Beefy Boys merchandise, including a one-off Yeti mug and Tubby Toms BBQ rub.

Located on the rooftop level of Westgate Oxford between Six by Nico and Sticks 'n' Sushi, the 100-cover restaurant blends The Beefy Boys' signature playful style with a bold refresh, including cheeky neon signage, artwork, a lively open kitchen, and a striking central bar, serving cocktails, mocktails, ciders, spirits, and craft beers.

The celebration featured delicious roaming trays of The Beefy Boys' classics including The OG Beefy Boy Burger and the award-winning Oklahoma Onion Boy, delicious sides such as Mac & Cheese Balls and Ninja Chicken Tenders, along with an alcoholic Tiramisu hard shake served for dessert. Drinks partners including Somer Valley Brewery, Tap Social Movement, and Bristol Gin Distillery offered samples of their beers, spirits, and cocktails.

Founded by four childhood friends back in 2011, The Beefy Boys rose from backyard BBQs to global burger phenomenon, securing top spots at the World Food Championships while building devoted followings at their five UK restaurants in Hereford, Shrewsbury, Cheltenham, Bath, and now Oxford. 

Speaking about the official opening, co-founder Murf told That's Food and Drink: “The response from our visitors in Oxford has been incredible so far! 

"From the first day of our soft launch to the launch party itself, we've felt so welcomed by the local community. 

"The support from Westgate Oxford has been amazing, and we're beyond excited to finally open our doors and welcome the people of Oxfordshire in for burgers, beers, and good times.”

Brendan Hattam, Centre Director at Westgate Oxford, commented: “We're absolutely delighted to have officially welcomed The Beefy Boys to Westgate Oxford following a fantastic launch event. 

"The atmosphere was electric, the turnout incredible, and the burgers certainly lived up to their award-winning reputation. The new restaurant looks brilliant, and it's already proving to be a hit with our guests. We're proud to add such a dynamic brand to our offering, and we look forward to seeing it thrive here in the heart of Oxford.”

Bookings for The Beefy Boys Oxford are open now at https://thebeefyboys.com/book-a-table.

My wife and I love our nearest The Beefy Boys restaurant. But we have a question that you can answer in the comments if you like: Has anyone ever tried A Hell Boy 2.0 with the Ghost Pepper chilli sauce?

The Boathouse Amberley: A Riverside Haven Serving Mediterranean Flavours With Sussex Soul

As the leaves tumble from the trees and autumn rolls in, The Boathouse Amberley is setting the stage for a season of flavour, atmosphere, and community. 

Perched on the tidal River Arun in the heart of the West Sussex countryside, this independent restaurant and bar is fast becoming the riverside retreat for locals and day-trippers alike.

Created by seasoned restaurateurs Jasper Gorst and Jamie Sherriff, The Boathouse blends over two decades of London hospitality know-how with a deep love of food, travel, and storytelling. 

Every detail, from tables carved out of a single Lebanese Cedar to Kuba cloth from Africa and a bar crafted from an genuine old lock gate, brings character and soul to this truly unique space.

A Menu that Sings of the Med, though Rooted in Sussex

The Boathouse's kitchen celebrates the best of land, sea, and season, with Mediterranean-inspired dishes designed for sharing and savouring. Guests can look forward to:

Fish so fresh it was landed that very morning

Sussex-grown Nutbourne tomatoes, picked at their sun-ripe peak

Handmade pasta rolled daily in-house

Wood-fired pizzas which are already a firm local favourite

A hand-picked wine list featuring boutique finds and rare reserves

A Riverside Escape, All Year Round

Open Thursday to Sunday for lunch and dinner (Autumn-Winter hours), The Boathouse invites guests to drop in for cocktails and pizza or linger over a leisurely Sunday lunch with sweeping river views. This winter, Sunday Roasts will take centre stage, showcasing premium cuts from trusted UK and Irish farms.

Events to Warm the Season

Beyond the menu, The Boathouse is crafting experiences:

Soulful Sundays with local DJs for the perfect wind-down afternoons.

Exclusive wine-tasting dinners hosted by the producers for the curious and the connoisseurs.

Plus, cameos from beloved neighbours like Barry the Goose and the occasional seal named Henry, adding their own charm to riverside life.

Follow along on Instagram and Facebook for event details, behind-the-scenes stories, and a flavour of what makes The Boathouse more than just a restaurant, it's a riverside community. And it's close to Amberley train station.

https://www.theboathouseamberley.co.uk

Aqua Restaurant Group Celebrates Quarter Century of Innovation, Design and Excellence

The Aqua Restaurant Group, the internationally famed hospitality collection founded by visionary restaurateur David Yeo, proudly marks its 25 years of excellence with a month-long celebration across all its restaurants worldwide. 

The Hong Kong-born brand first opened its doors in 2000, with its first Aqua restaurant on Hollywood Road, serving modern Italian cuisine with only 60 seats. 

This concept was a huge success, allowing the group to grow into an empire across London, New York, Miami, Dubai and Paris over the last 25 years.  

Guided by Yeo's passion for exceptional design, elevated ingredients and diverse culinary concepts, the group has now opened over twenty restaurants and bars around the world. Some of the most well-known names include Aqua Shard, Aqua Nueva, Aqua Kyoto and Hutong. 

To celebrate the group's success over the years, they have released a Past, Present and Future menu at their venues to spotlight the skill and creativity of its chefs across time. Some highlights include Aqua Kyoto's beloved Wagyu Gyoza revisited from its early menus and the Bluefin Tuna selection served on tuna bones, a sneak peak into their future menu. 

Guests can also choose to visit another iconic venue, Hutong Shard, for this special activation. The past dish includes the Wok-Tossed Lobster, first created in 2009 at Hutong's opening. Guests can indulge in a current favourite, Confit Carabinero with Lobster Broth Rice or venture into the future with Stewed Korean Beef in Clay Pot. 

Aqua Restaurant Group fans can get involved in the celebrations with the #MyAquaMoment social campaign, which invites guests to share their favourite memories for a chance to win dining experiences worldwide.

This is an exhilarating time for the group, as it celebrates 25 years of innovation, design and culinary excellence. A true global milestone for Aqua Restaurant Group.

https://aquarestaurantgroup.com

How to Make the Perfect Fried Bread

Few things bring comfort to the breakfast table quite like a golden, crisp slice of fried bread. 

It’s a classic of the Great British fry-up, often considered indulgent, but when done properly, it’s a thing of beauty. 

Perfect fried bread should be crisp on the outside, soft inside, and full of flavour without being greasy. Here’s how to achieve that perfect balance.

Choosing the Right Bread

Start with the bread itself — it makes all the difference.

Type: Medium-thick slices of white bread are traditional, but a good-quality farmhouse loaf or sourdough adds a touch of sophistication. Avoid pre-sliced supermarket bread that’s too thin, as it will soak up oil and potentially become soggy. Medium or thick sliced bread should be OK.

Fresh or Stale? Slightly stale bread (a day old) works best, as it absorbs less fat while still crisping up beautifully.

Picking Your Fat

This is where opinions become passionate. The fat you use will define the flavour.

Dripping: Traditionalists swear by beef dripping — it gives unbeatable flavour and crispness.

Lard: Another old-school favourite that fries evenly and crisps beautifully.

Oil: For a lighter option, use vegetable, sunflower, or rapeseed oil.

Butter: Adds a wonderful richness, but burns easily, so keep the heat low or mix it with oil to prevent scorching.

The Method: Step by Step

Heat the Pan:

Use a heavy frying pan and heat your chosen fat over medium heat. You want it hot enough to sizzle when the bread hits the pan, but not smoking.

Add the Bread:

Lay the slice in the pan. Don’t move it around — let it sit and develop a golden crust.

Press Gently:

Using a spatula, press the bread lightly to ensure even contact with the pan.

Flip Once:

When the underside is golden brown and crisp (after 1–2 minutes), flip it. Fry the other side for about the same time.

Drain:

Remove and place on kitchen paper for a few seconds to absorb any excess fat.

Serving Suggestions

Fried bread is a star on its own, but it’s also the perfect sidekick to:

A full English breakfast, eggs, sausages, bacon, baked beans, and mushrooms.

Poached eggs and tomatoes, for a lighter twist.

Brown sauce or ketchup, depending on your loyalties.

Or even as a base for a quick lunch, topped with mashed avocado, sautéed mushrooms, or melted cheese.

Tips for Perfection

Temperature control is key, too cool and the bread soaks up fat; too hot and it burns.

Don’t overload the pan, fry one or two slices at a time for best results.

Season lightly with salt and pepper just before serving to enhance the flavour.

A Final Word

Fried bread might seem simple, but it’s an art that’s easy to master with the right ingredients and care. Whether you’re making a full English breakfast or a late-night comfort snack, a perfectly fried slice adds that irresistible crunch and nostalgia that only true comfort food can deliver.

How to Organise a Thorough Deep Clean in Catering Premises

In need of a deep clean

Keeping your catering premises spotless isn’t just about first impressions, it’s about food safety, staff wellbeing, and compliance with UK hygiene regulations. 

A thorough deep clean goes well beyond the daily wipe-downs and mopping. 

It’s the essential process that keeps your kitchen safe, efficient, and inspection-ready at all times.

Here’s how to organise a deep clean that leaves no corner untouched.

1. Plan Ahead

Deep cleaning isn’t something to do on the fly. Schedule it well in advance, ideally outside of service hours or during quieter trading periods.

Make a checklist of all areas, equipment, and fixtures that need cleaning, from extraction hoods to behind fridges. Assign specific tasks to staff members or hire a professional cleaning company experienced in catering environments.

If you’re planning around a health inspection or seasonal menu change, book your deep clean at least a week before to allow for maintenance checks and follow-up cleaning.

2. Declutter and Disassemble

Before you start, clear all surfaces and storage areas. Remove utensils, ingredients, and portable appliances. Where possible, dismantle machinery such as slicers, mixers, and ventilation filters.

This ensures every hidden crevice and surface can be reached, and it helps prevent cross-contamination once everything is reassembled.

3. Use the Right Cleaning Products

Use food-safe degreasers and sanitisers that comply with BS EN 1276 or BS EN 13697 standards. These are proven to kill bacteria and viruses safely in food-handling environments.

For limescale and mineral deposits, use specialist descalers on sinks, dishwashers, and taps. Always follow manufacturer guidelines to avoid damaging stainless steel or rubber seals.

Label all cleaning chemicals clearly, and ensure staff wear appropriate PPE—gloves, aprons, and eye protection where needed.

4. Work Systematically

A top-to-bottom approach ensures dirt and grease don’t resettle on cleaned areas.

Follow this order:

Ceilings and vents – remove dust, cobwebs, and grease build-up.

Walls and tiles – wash and sanitise to remove splashes and residue.

Equipment – deep clean ovens, fryers, grills, and fridges, including seals and drip trays.

Floors and drains – scrub thoroughly and use enzymatic cleaners to prevent odours.

Use colour-coded cloths and mops to separate food prep, washroom, and front-of-house areas.

5. Don’t Forget Hidden and High-Risk Zones

Deep cleans are your chance to tackle the spots that daily cleaning often misses:

Under counters and behind appliances. I ate a meal in a local cafe. I dropped my pen on the floor whilst  and was horrified to see a half inch layer of dirt and grease under the counter. I fell ill with campylobacteriosis. And never ate there again. 

Extractor fans and filters

Seals on refrigeration units

Ice machines and beverage dispensers

Storage shelves and walk-in fridges

These are prime locations for grease, mould, and bacteria growth. Check them carefully.

6. Inspect, Repair, Replace

As you clean, take the opportunity to spot any maintenance issues, damaged tiles, cracked seals, frayed wires, or worn-out equipment. Fixing these early not only improves hygiene but can prevent costly breakdowns later.

7. Document Everything

In the UK, maintaining cleaning records is a key part of your Food Safety Management System (FSMS) and HACCP compliance.

Keep a detailed cleaning schedule that includes:

Dates of deep cleans

Areas covered

Staff or contractors responsible

Products used

Sign-off checks

This paperwork will serve you well during environmental health inspections.

8. Maintain Between Deep Cleans

A professional deep clean is most effective when supported by strong daily cleaning habits. Ensure staff know their roles and responsibilities for ongoing hygiene, keep cloths fresh, empty bins frequently, and monitor high-touch areas.

Setting a quarterly or biannual schedule for deep cleans keeps standards consistently high and your business always ready for inspection.

Final Cleaning Thoughts

A spotless kitchen is the hallmark of a professional catering operation. By planning your deep clean properly and documenting every step, you’ll create an environment that’s safe for staff, compliant with regulations, and welcoming for customers.

Remember: cleanliness isn’t just a legal requirement, it’s a reflection of your business values and your commitment to quality.

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