Campbelltown Catholic Club

Peter Sheppard

“Using Schottländers Wagyu is about more than the beef itself. There is a relationship with the product that begins with Gerhard; his passion and relentless enthusiasm for the animals and the beef they produce is infectious. The connection to the land is palpable. I think the journey as a chef and as a diner has to start with an understanding of how these animals are raised. Not surprisingly, when the land and the animals on it are cared for at this level, the resulting beef is truly amazing.

“I have used Schottländers Wagyu for over 13 years now. Initially, I was looking for local produce for a high-end SMH Good Food Guide hatted restaurant. I have used every part of the animal in countless ways and yet still I am discovering new uses and cuts. The versatility of this beef is remarkable in terms of flavour and texture. It is truly exciting to cook with.

“There is a unique taste to the Schottländers Wagyu. I believe it comes from the grass and silage the animals eat. To me now, it tastes as beef should. Other meats seem lacklustre and flavourless, even high-end wagyu.

“The fat cap on the beef is clean and firm while the rendered fat is hugely flavoursome. During cooking, the beef caramelises well, unlike some lesser products that seem to ‘weep’ as they cook.

“Many of my diners come specifically for the Schottländers Wagyu. They recognise they are eating something special.

“Currently, I am running a slow-cooked shin served with a kelp butter. The grassiness of the beef marries beautifully with the salty fragrance of the butter. I can’t really imagine using another beef.”

The Shellharbour Club

David Campbell

“Schottländers Wagyu beef is unique; it is easy to serve simply because it has so much genuine flavour. Some of the best dishes I have created have not been cooked at all, such as tartare and tataki."

A champion of local and sustainable produce and restaurant practices, Dave Campbell is committed to working with local farmers to bring a focus to the importance of knowing how food is produced and the process of its journey to the plate.

Dave featured Schottländers Wagyu products in his dishes at both Hungry Duck in Berry, NSW, and Wharf Rd on the Shoalhaven River, NSW. Dave has also had the opportunity to introduce Schottländers Wagyu into the menu at The Shellharbour Club and The Imperial at Clifton in NSW.