The Hunting Club
The Hunting Club celebrates the best of Queensland’s meat and livestock industry – from graziers, to butchers, to chefs – with a regional menu and informative program of live demonstrations.
Grab a locally brewed beer and a satisfying snack, kick back and watch the masters at work on The Hunting Club stage. See Regional Flavours’ Resident Butcher carve up a carcass then learn how to perfectly cook lesser-known cuts to minimise waste with chef and Australian Good Meat Ambassador Paul West.
Beer expert Matt Kirkegaard hosts the stage program and welcomes Queensland chefs including Matt Sinclair, Ben Borsht, Alanna Sapwell, Bryan Kelly, Jake Nicolson and Alastair McLeod.
The Charming Squire presents The Producers
The Hunting Club, Saturday 20 July from 7pm – 10pm
Hosted by Matt Kirkegaard featuring Matt Golinski, Tony Tierney, Glen Barratt and their very own Deniz Coskun, perfecting your culinary skills couldn’t get any easier! From live demonstrations and top tips, to a food and beverage ticket that includes canapes, four courses of exceptional food and beers to complement. To book tickets for this event – click here.
Timetable
Doug Piper
Doug has a diverse career in the meat industry that spans over 40 years, from owning and operating his family retail butcher shops, managing high volume retail meat outlets for major supermarket chains, production/processing management, and, as a meat specialist for the wholesale and foodservice industry leaders. Over the past 14 years Doug has been working for Meat & Livestock Australia as MLA`s Corporate Butcher, educating in Australia and across the globe about the attributes of Australian beef, lamb, goat and veal. Doug is a certified trainer and shares his meat knowledge and passion in a range of interactive and educational meat appreciation sessions that involve whole carcass utilisation, product development and cut identification. As well as this, Doug shares his knowledge on alternative cut usage solutions that benefit retailers, wholesale/foodservice companies, multi-national hotel chains and restaurants both at home and internationally. Doug now resides on the Central Coast of New South Wales.Paul West
Australian Good Meat Advocate, Paul West, regularly hosts cooking demonstrations at food festivals around Australia and can be seen as a guest presenter on Gardening Australia, Back Roads and Catalyst. He is a passionate supporter of many charities including National Parks and Wildlife Foundation, OZ Harvest, Earth Hour, REAP, NEST and Cure Cancer. Paul is a trained chef and has worked in all areas of food production, from WWOOFing (Willing Workers on Organic Farms) around Australia to cooking in the bistro of Melbourne’s renowned Vue de Monde where he served his apprenticeship as a chef. In 2012 Paul hosted River Cottage Australia, moving to Central Tilba to film the show. Having turned his back on haute cuisine, Paul has since expressed his passion for sustainable farming and organic food.Doug Piper
Doug has a diverse career in the meat industry that spans over 40 years, from owning and operating his family retail butcher shops, managing high volume retail meat outlets for major supermarket chains, production/processing management, and, as a meat specialist for the wholesale and foodservice industry leaders. Over the past 14 years Doug has been working for Meat & Livestock Australia as MLA`s Corporate Butcher, educating in Australia and across the globe about the attributes of Australian beef, lamb, goat and veal. Doug is a certified trainer and shares his meat knowledge and passion in a range of interactive and educational meat appreciation sessions that involve whole carcass utilisation, product development and cut identification. As well as this, Doug shares his knowledge on alternative cut usage solutions that benefit retailers, wholesale/foodservice companies, multi-national hotel chains and restaurants both at home and internationally. Doug now resides on the Central Coast of New South Wales.Paul West
Australian Good Meat Advocate, Paul West, regularly hosts cooking demonstrations at food festivals around Australia and can be seen as a guest presenter on Gardening Australia, Back Roads and Catalyst. He is a passionate supporter of many charities including National Parks and Wildlife Foundation, OZ Harvest, Earth Hour, REAP, NEST and Cure Cancer. Paul is a trained chef and has worked in all areas of food production, from WWOOFing (Willing Workers on Organic Farms) around Australia to cooking in the bistro of Melbourne’s renowned Vue de Monde where he served his apprenticeship as a chef. In 2012 Paul hosted River Cottage Australia, moving to Central Tilba to film the show. Having turned his back on haute cuisine, Paul has since expressed his passion for sustainable farming and organic food.Live Music
The Hunting Club Menus



