Regional Flavours

Konnichiwa, Wagyu: Japanese Beef

Nathan Lastavec
Time & Date

Saturday 21 July. 2:00pm

July 2018

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The Hunting Club - Presented by Meat and Livestock Australia and The Charming Squire


30 mins

Head chef behind new modern Japanese eatery, Honto, Nathan Lastavec joins the Regional Flavours family with this packs-a-punch presentation.

Showcasing an underrated cut of wagyu, the skirt steak, Nathan will highlight some of Japanese cuisine’s most iconic ingredients in conjunction with fresh Queensland produce. The soy sauce soused Darling Downs wagyu skirt steak with peppers, paired with a Noosa red tomato, shiso and onion salad is inspired by the simplicity and clean flavours of one of the world’s most revered cooking styles.

Watch and listen as Nathan pays homage, while sharing his stories and knowledge with the audience.


Nathan Lastavec

As a child, Nathan grew up surrounded by farms in and around Mildura. He has fond memories of playing around the neighbourhood and snacking on the fruit and vegetables that are produced there in great abundance.

This childhood, along with his extended Croation family, certainly shaped Nathan’s appreciation for fresh, local and seasonal produce, as well as the passion for eating great food and sharing it with loved ones.

Throughout his career, Nathan has worked with some of Australia’s great chefs and at dining institutions including Longrain with Martyn Boetz and Adam de Silva, SOS with Ricardo Momesso, Origa with Pablo Tordesillas, Spirit House with Ben Bertie, Longtime restaurant and most recently, a at Florilege in Tokyo.

Nathan’s latest chapter is the opening of Honto restaurant, Brisbane, which will specialise in modern takes and interpretations of Japanese inspired food.

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