From oxtail tortellini to beef cheeks, celebrity chefs whip it up

From oxtail tortellini to beef cheeks, celebrity chefs whip it up

Charlie Mort, managing director Mort & Co with chefs Matt Golinski and Tarek Ibrahim.

Charlie Mort, managing director Mort & Co with chefs Matt Golinski and Tarek Ibrahim.


Mort & Co branded beef shows its versatility.


VERTICALLY-INTEGRATED family business Mort & Co’s branded beef range has capped off a successful debut at Beef Australia 2018 by ending the popular week-long celebrity chef program with the closing dinner at the PwC restaurant.

With the restaurant filled to its 130-seat capacity, Mort & Co’s beef range was prepared and presented by chefs, Tarek Ibrahim and Matt Golinski, with a menu that featured oxtail tortellini, grilled bavette, beef cheek and rump.

The celebrity chef program was introduced in 2015 by Beef Australia to showcase the nation’s range of beef and the various ways it can be prepared and enjoyed by consumers around the world. 

The Australian beef story is unique in the global arena due to its recognition as a clean, green and premium product offering that is both healthy and delicious.

The focus for 2018 was on tasty cuts, with the celebrity chefs asked to design menus based on secondary cuts that demonstrate how easy Australian beef is to butcher, prepare and cook.

The Butcher’s Kitchen, a brand-new purpose-built marquee featured at Beef Australia 2018, housed a daily masterclass and butcher demonstration for patrons wanting to learn more about the best ways to use different cuts of the carcase.

By teaming up with Mort & Co, Tarek Ibrahim and Matt Golinski, delighted a capacity crowd in their combined demonstration where they talked about the cuts they had chosen for their restaurant dishes, and prepared a few examples for sampling.  The Butcher’s Kitchen provided the right environment for the chefs to show the crowd how easy and enjoyable it is to cook some of the forgotten or newly rediscovered cuts of beef.

“It’s an invaluable experience to work alongside a great line up of Australian and international chefs and observe the way they approach preparing secondary cuts of beef,” Matt said of his second appearance at Beef Australia.

Tarek commented, “I was very excited the first time I was invited to Beef Week in Rockhampton” and added that upon being asked to return, he couldn’t wait to be back “to learn and mingle with some of the best farmers in the world.”


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