Fire and Flavour, held at The Walton Stores in Toowoomba, delivered a vibrant celebration of Australia red meat and craftsmanship.
Attendees were treated to a dynamic showcase of premium beef cuts expertly broken down, live cooking demonstrations and a gourmet lunch that celebrated the versatility and quality of local Darling Downs beef.
The event was hosted by Meat and Livestock Australia Corporate executive chef Samuel Burke, master butcher Kelly Payne, head of culinary at dnata Catering and Retail Rob Smithson, and chef and leadership coach Glenn Flood.
The event was about more than just cooking, it was about connecting people to the story behind the meat, from paddock to plate.
TSBE general manager – Food Leaders Australia, Rowie Beveridge said the event was an opportunity to celebrate Australian beef and demonstrate the versatility of different cuts.
“With exceptional quality currently available, there’s never been a better time to enjoy MLA graded beef,” Ms Beveridge said.
“As we head into the festive season, we’re helping to show how beef can have its place as a centrepiece of celebration.”
Corporate chef and foodservice business manager at Meat and Livestock Australia, Samuel Burke said beef is a premium product and when prepared with confidence, it becomes more than just a meal, it becomes an experience
“Cooking over a fire pit, serving generous share plates and pairing with vibrant sides creates a festive, balanced and health-conscious meal that brings people together,” Mr Burke said.
“In a time when cost-of-living pressures are front of mind, beef offers a sustainable and cost-effective alternative.
“We want Australians to feel confident using beef in their festive meals and to understand the value and sustainability behind every cut.”
Fire & Flavour was held alongside the 2025 Darling Downs Beef Battle, which was on Thursday, 16 October 2025.
