T&R in the Spring edition of the Adelaide Hills Magazine
Friday, November 11, 2011Something was bothering Leo Schadegg. The owner and chef of iconic Adelaide restaurant Alphutte was always pleased to see Chris and Darren Thomas from T and R Pastoral, especially when they brought in their international clients.
“They used to bring in samples of their meat and ask me to cook it for their guests,” Leo says. “But the meat was only for export—I couldn’t buy it!”
This was more than 10 years ago, and Leo kept asking when they would sell their product locally. Eventually demand was so strong that T and R developed their Clare Valley Gold beef and Murraylands Premium lamb ranges for domestic sale.
“The quality is fantastic,” says Leo. “And the price is very competitive. They’re also a very progressive company, a very good company to deal with.”
Leo isn’t alone: some of Adelaide’s best chefs choose Clare Valley Gold and Murraylands Premium for their menus.
Justin Miles is the owner and chef at Windy Point Restaurant and Café, renowned for its incredible views over the city as well as its fine cuisine.
“We only use the finest ingredients at Windy Point,” Justin says. “We believe T and R’s products are very high quality. We get a high level of satisfaction from our customers.”
Windy Point has been using Clare Valley Gold grain-fed beef and Murraylands Premium lamb for the last six years. When Justin bought the business four years ago he saw no reason to change. “We have shopped around quite a bit and found that T and R deliver the finest quality available. Their grading is very consistent and our expectations are always met.”
“The faith we have in T and R is reciprocated when they bring their high profile international guests to dine with us.”
Chef aren’t the only ones who love Murraylands Premium lamb. The all-natural free-range product was recently awarded overall Grand Champion at the Royal Sydney Show Fine Foods Awards, beating all comers in the national lamb industry.
Clare Valley Gold is MSA graded beef sourced entirely from Hereford and Angus cattle, listed by name on more than 40 restaurant menus across South Australia and Victoria. Precision boning and levels of marbling deliver a unique combination of flavour and tenderness to this premium quality beef. The meat is also guaranteed to be free of hormones and growth promoters, something that pleases savvy consumers.
T and R’s dedication to quality and consistency has seen its products become the choice of venues of all sizes, from the Adelaide Convention Centre to Alphutte, and Windy Point. Two new Adelaide restaurants—Marquis and A Hereford Beefstouw— will also feature their beef and lamb products.
In Hahndorf restaurant The Haus, head chef Matt Treloar chooses Murraylands Premium and Clare Valley Gold for his menu. “It’s a local product,” says Matt. “The consistency is incredible and it eats exceptionally.”
Matt has been using T and R’s products for 10 years. “For quality, they are the answer. Everything is export quality and it shows. It always gets to me in pristine condition. They’ve done a fantastic job.”
For Matt, it’s clear why T and R produce such a consistently high-quality product: “It’s treated with love.”
To view the Adelaide Hills Magazine website, click on the link below
http://www.adelaidehillsmagazine.com.au/
