Producers of world-class, ‘nature-led wagyu’ Westholme Wagyu are joining forces with Brisbane’s landmark Naldham House to present “Flavour and Forage” for a one-off dining event on Wednesday, March 26.
This collaboration is more than just a dinner; it’s a showcase of Queensland’s finest ingredients, honouring the sense of place and ingredients that define Queensland food. Westholme Wagyu supplies the country’s top restaurants, and Naldham House is a new multi-level dining destination in the city’s former and historic Polo Club.
A special preview of the event allowed me to experience the delicious menu, the historic building, the wines, and the service firsthand.
Guests will hear first-hand from Westholme’s team, who will share behind-the-scenes stories about their station-to-table philosophy.
All the meaty goodness of Wagyu in six courses
Naldham House Executive Chef Doug Keyte’s six-course menu illustrated the remarkable versatility of Westholme Wagyu, highlighting the buttery textures and melt-in-your-mouth juiciness of the beef. The pre-dinner drinks began with a non-vintage Thalia Brut sparkling and an amuse-bouche of smoked bone marrow enclosed in a beignet – a one-bite flavour bomb.
Next, an incomparable Tartare was capped with a glossy wasabi leaf before a hearty, glazed Short Rib and classic soubise was wigged with a whisper of pomme allumettes – aka potato threads. The wine? A Denton ‘Shed’ Pinot Noir from the Yarra Valley.
The Beef Cheek Agnolotti with Mushroom and Thyme was a sublime pasta anchored with earthy aromatics. Woodlands Cabernet/Merlot from the Margaret River was a masterstroke in pairing.
A strip loin MB6-7+ on the bone was the showstopper. The meat was expertly cooked to perfect tenderness and needed nothing more than salt, but the leaf salad and Pomme Boulangere did their job well. The wine? A true Barossa Valley Shiraz – Torbreck’s ‘The Struie’.
Westholme Wagyu: Where Nature Leads the Way
Although Westholme prides itself on raising cattle humanely and sustainably, it is more than just beef production. Cattle are raised on Queensland and Northern Territory rangelands and graze freely on a number of Mitchell and Flinders Grass species, giving the meat its distinct flavour. They are then finished on a station-grown grain blend for a minimum of 330 days to ensure exceptional marbling and depth of taste.
As Westholme aptly puts it, “Our real job is to grow grass.”
Chef Doug Keyte
Executive Chef Doug Keyte brings over 20 years of experience to this exclusive event. His expertise spans hotels, large groups, and intimate restaurants. For the Flavour and Forage dinner, he has designed a delicious menu that spotlights the beef.
“Designing a menu centered around Westholme’s Wagyu has been an exciting challenge,” says Doug Keyte. “The quality of their beef allows us to create something truly special—celebrating Queensland’s best produce while staying true to our commitment to sustainability and innovation. Hosting this event in Naldham House, a venue that embodies local heritage, makes it even more meaningful.”
Secure Your Seat at This Exclusive Event
The ‘Flavour and Forage’ dinner is a one-night-only event. With limited seats available, booking is essential.
Event Details:
Date: Wednesday, March 26, 6 pm.
Location: Naldham House Brasserie, Brisbane CBD.
Tickets: $100 per person (+ optional wine pairing: $95)
Book here
This event allows diners to experience the finest Australian Wagyu in an opulent setting. If you love the finest beef, it’s a chance to taste the result of careful breeding, sustainable farming practices, and a chef guiding his kitchen to great heights.
