Westholme cattle graze at Wylarah Station before being finished on a grain-based ration
Chef Daniel Chavez prepares his ‘Lomo Saltado’ with the Westholme Wagyu rib eye.
Oscar Perez and Executive Chef Bobby Saravanan Krishnan of St Regis Hotel, Caren Lim of Culina and Noel Emmanuel of Wooloomooloo
Westholme’s Singapore Ambassador, Terry Farrell, hosted the evening.
Culina Managing Director Leelyne Yeo celebrates 10 years partnership with the Australian Agricultural Company and the launch of Westholme beef.
Executive Chef Kong Kak Kiang of One Ferrer Hotel and Spa, Executive Chef Massimo Pasquarelli of the Ritz at the photo wall.
Chef Caminela Farciola of Pollen, Chef Andrew Nocente of Salted and Hung and Chef Jason Jones of Super Loco enjoying a drink at the Westholme beef launch.
Chef Kim Sunok of META, Chef Nicholas Scorpion of Oxwell Co, Chef Carlos Montobbio of Esquina Restaurant, Chef Andrew Baldus of Meatsmith at the Westholme Launch in Singapore.
Chef Daniel Chavez creating is Lomo Saltado, a Peruvian Cantonese fusion, with Westholme rib eye at the Singapore launch.
Westholme beef wagyu rib eye being prepared for Chef Daniel Chavez’s dish of Lomo Saltado.