Rural
6 March, 2024
Legends of Beef Dinner
The inaugural Legends of Beef Dinner at the Toogoolawah Showgrounds was a big hit, as 250 people flocked to the event on the night of Saturday February 24.
All available places were sold out a month in advance, as attendees were mostly from the Somerset and Brisbane regions, while Somerset councillors were among the gathering.
Beef producers mingled with the beef connoisseurs and foodies, as the guests were treated to five courses.
One of the chefs was Jason Peppler of Isis, Two Small Rooms and Brisbane Valley Farm Direct, while the other chef was Matthew Wallace from Deery’s restaurant at the Story Bridge Hotel.
There was favourable feedback about each of the courses, especially the striploin which was donated by Esk Beef.
The event raised more than $10,000 for the Toogoolawah State High School’s agriculture program, and the auction was conducted by Shepherdson and Boyd identity Jack Fogg while the items sold for figures above their value.
Auction items included a custom fit saddle from Kent Saddlery, a two-night stay for six people at Stonehouse retreat, a picnic hamper from Picnic Society, and some wine and chocolate.
Country band South West provided the entertainment, which ensured plenty of dancing and laughing.
The event was the brainchild of Brisbane Valley protein owner and Somerset-based beef producer Duncan Brown, who was also the compère.
Videos were shared about local producers, and Amanda Roughan’s sustainability speech generated enormous interest as it captivated the audience.
Mr Brown said some families had been farming “quality beef” in the area since the mid 1800s.
Mr Brown said the dinner event was not only about bringing producers and consumers together for an unrivalled beef experience, but “celebrating the unique cultural heritage on our doorstep.”
“These peoples’ predecessors were pioneers, turning raw scrub into productive country,” he said.
“Their successors are no different, pioneering a sustainable future through an increasingly complex environment.”
