As the Australia–United Kingdom Free Trade Agreement (A-UK FTA) nears its third year, Australian exports in categories including red meat, wine, seafood and spirits are continuing to build a steady presence in the UK market.
To mark this occasion and to coincide with HRC London, the UK’s leading trade event for hospitality and food service at London’s Excel, the Australian Trade and Investment Commission (Austrade) in partnership with Aussie Beef & Lamb, held an exclusive evening event at Australia House.
Australia House’s lavish ‘Exhibition Hall’ buzzed with energetic conversations, which swirled around the grand columns made of marble sourced from all across Australia. Amongst the invited guests were producers, chefs and industry leaders, all celebrating quality, provenance and innovation in everything from wood fired coffee to braised beef short rib.
British chef, restaurateur and television presenter Mike Reid, who splits his life between Australia and the UK, was the perfect candidate to curate an all-Australian taster menu highlighting the breadth of the country’s produce, including premium red meat, seafood and wines.
Reid on food and travel
A snatched conversation with Reid, started about his gold-tinged frequent flyer status and moved onto the sublime menu we were enjoying, which consisted of Spencer Gulf Kingfish Crudo and Prawn Crostini to Western Australian Octopus and Slow Roasted Lamb Shoulder.
“It is a journey through Australia showcasing beef and lamb, prawn, fish and octopus, I’m super excited to be sharing this bit of Australia with everyone here at such an iconic venue” said Reid.
Having previously attended an Aussie Wagyu masterclass last year, I had first-hand knowledge of this high-quality product and was especially looking forward to the Mini Wagyu Beef sliders. Australian Wagyu Beef is a rising phenomenon which is witnessing significant growth in the UK and worldwide.
To accompany this, guests were offered House of Arras Brut Elite Cuvee 1601 on arrival, before enjoying Adelaide Hills Sauvignon Blanc and Margaret River Chardonnay white wines, followed by Coonawarra Cabernet Sauvignon and Hill and Valley Shiraz red wines.
Upholding longstanding connections
Richard Sanders, Aussie Beef & Lamb’s UK/EU Country Manager said: “As the Australia–UK Free Trade Agreement enters its third year, the evening offered a timely opportunity to explore the evolving trade relationship between two countries with a long and historic connection in agriculture, food and hospitality.
“Attendees heard first-hand how the new trade landscape is shaping opportunities in the UK market and connect with the distributors, chefs and retail operators driving demand across the sector.
“With strong historic ties between the two industries and new momentum under the FTA, the evening promises valuable conversations, fresh insights and a room full of the people shaping the future of the UK meat and hospitality trade.”
Dining and Cooking