Exceptional meals start long before they reach your plate. They begin with passionate producers, committed to delivering premium, consistent ingredients.
That philosophy was on full display at Rio Vista Olives’ annual Chef’s Grove Day, where our Angus Reserve Black Angus Beef featured on the menu alongside Rio Vista’s extra virgin olive oil. Held on 6 July in Mypolonga, South Australia, the event brought together around 80 of Australia’s leading chefs to celebrate provenance and Rio Vista’s 30 years in business.
The day began with a tour of the groves, followed by tastings, and then a long-table lunch experience. Our brand partner, Chef Jason Roberts, curated the long lunch menu, crafting an inspired culinary experience that focussed on simple yet elevated ingredients. Featured on the menu was our whole Angus Reserve Hammer Shanks, cooked over an open fire.
Hosted in the Risto Vista olive grove, the annual event is industry-only, bringing together chefs and producers from across the country. It’s a day for some of the finest produce in Australia to be paired together, not to compete, but to complement each other. For chefs, it’s an opportunity to step away from the kitchen and meet the growers and producers behind the food they serve, gaining a more robust understanding of the craftsmanship that results in premium ingredients.
We were immensely proud to have been included in the day. Days like this encourage us to slow down to reflect on the values of care, craftsmanship and dedication that are shared by producers and chefs alike.
A huge congratulations to the Rio Vista Olives team on 30 years in the business. We look forward to continuing our collaboration on events like this in the future because some combinations never go out of style, and beef and olive oil is certainly one of them.
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