The #WagyuEdge 2018 conference on May 2 will be well catered with an excellent array of dishes from the Mackay Entertainment & Convention Centre (MECC) for our welcome function dinner, gala dinner and tastings of the Wagyu Branded Beef Competition.
Supported by Pardoo Beef and Mort & Co, the chefs at MECC have created a selection of dishes that highlight the very best of the Wagyu eating experience.
Australia is a lucky country in that we can draw on a fusion of flavours to highlight wagyu cuts – Vietnamese inspired wagyu cube roll, Japanese tenderloin, wagyu pulled brisket washed down with mini pints of Japanese beer.
There will be other equally delightful options such as tempura chicken or stuffed zucchini flowers on wagyu mince!
The gala dinner is a highlight, with a three-course dinner featuring Mort & Co’s premium range, The Phoenix.
But wait, there is more to try on Friday at the Wagyu Branded Beef Competition sampling lunch. The winning entries of the competition will be available for sampling.
Plus, Mackay regional council have turned on a street festival in Wood Street to celebrate a week of festivities with Wagyu Week.
Tickets are still available for the conference, more about the program can be found here.