Interviewing Richard Gunner:producing his product of high quality red meat

Interviewing Richard Gunner

South Australia Chinese Weekly
Reporter:Jo Phan

南澳時報記者/潘在恩

Last week, I had the privilege of interviewing Richard Gunner, a passionate man who believes in producing his product of red meat to be of high quality. Richard is also the owner of Feast! Fine Foods, which was established in 2001. The business is based on the concept of producing a product of high quality.
 

The business model is based on the concept of providing consumers with some of the best premium beef and lamb grown on the family properties at Meningie, which is located adjacent to the spectacular Coorong region at the end of Australia’s famous Murray Darling Basin.

“We were farmers and we grow our own high grade meat. Exporting our meat all over the world. We believe that you should never buy bad quality.”
 

To this day Feast! Fine Foods has been recognized and has been awarded for its quality produce. Since the beginning Richard has had the simple aim to oversee the growth of both his business Feast! Fine Foods as well as our signature brands Coorong Angus Beef and more recently Pure Suffolk Lamb.
 

Coorong Angus Beef

Feast! Fine Foods brand is well known for their Coorong Angus Beef developed on their farm grown on the family properties at Meningie located adjacent to the spectacular Coorong region at the end of Australia's famous Murray Darling Basin.
 

Richard Gunner’s Coorong Angus Beef is supplied to some of the top restaurants in Australia. One in particular mentioned is Quay, located in Sydney. In 2011 Quay was voted Number 26 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list, to become the highest ranked Australian restaurant in the world,  and named The Best Restaurant in Australasia.

Pure Suffolk Lamb.

A super premium lamb brand grown in Australia. Grown from the distinctive black faced suffolk breed of sheep it has an amazing depth of flavour which combines so well with the modest amount of tiny marbling flecks present in the meat.

Pure Suffolk has been recognised through various award ceremonies, including most recently becoming a medallist at the “2011 Delicious Produce” Awards in the 'From the Paddock' category. Pure Suffolk Lamb was also a finalist in the 2009 Vogue Entertaining + Travel Produce Awards.

Orana Cooking School
 

Last Tuesday, Richard Gunner took part in Orana’s Cooking School where the event involved Richard Gunner demonstrating to the class how to prepare two recipes using Coopers Beer as one of the core ingredients. This event allowed Richard to talk to people about his belief in the use of secondary cuts and being able to use the whole animal.

Asian cooking is based on the use of secondary cuts of meat. There is no better community that understands this than the Asian Community. With the use of different parts of the animal in Asian cooking is used all the time, quality meat is preferred in all scenarios.

As consumers choosing “farmer direct ethically produced meats” is ideal in some sense because you are then not  leaving ones meat down to being “pot of luck’ or the unknown which is a scary concept. You would want to be able to talk to your butcher and be able to ask questions about the piece of meat being purchased. “A good butcher is a butcher that understands the process of the meat”

Feast! Fine Food takes pride on quality and is able to deliver high quality to its consumers, which is why Feast! Fine Food is a highly valued brand.

Feast! Fine Food has 5 locations: Are the locations going here?

Recipe: Cooking the perfect steak:

1.       Ensure your grill or pan is very hot

2.       Brush your steak lightly with oil rather than the pan, this reduced any smoking and season with coarse salt and cracked black pepper

3.       The steak should sizzle as it is placed on the grill or pan. The first side generally gets more cooking time than the second and the steak should only be turned once

4.       Id you like your steak medium rate, the time to turn it over is when you see a drop or two of red juice appearing on the uncooked side of the steak. Rare should be turned before any juice appear, and for well-done, wait for a little while after the juice first appears. Remember that a steam on the bone will take a few minutes longer to cook

5.       Once you have turned your steak, the remaining cooking time depends on your preferred “doneness’’. Using a pair of tongs, press down on the steak. A rare steak shoulf feel soft under the tongs, medium has a little resistance and well done will feel quite firm. Resist using a knife as cutting the steal will allow the juices to escape.

6.       Once the steak is cooked the way you prefer it, remove it from the pan, wrap it loosely in foil and allow it to rest 3-5 minutes resting time should be enough for the juices to settle.  

 

Posted in: high qualityred meat ，Murray Darling Basin，Coorong Angus Beef，Orana’s Cooking School ，Asian Community