Jason and Ann Lewis’ business, JacWagyu was judged "Best exhibitor" at Nosh on the Namoi, held last Saturdayin Narrabri.
"Naturally produced Kobe style beef" is what JacWagyu supplies from the family property on the Gineroi Road. The cattle are killed at the Killarney abattoir and boxed in Inverell.
Jason Lewis and celebrity chef Ed Halmagyi at Nosh on the Namoi fine food and wine event last Saturday.
Jason told The Advocate he couldn’t be happier about the business’s first appearance at "Nosh". "We received tremendous feedback from celebrity chef "Fast Eddy" Halmagyi, which could lead to bigger and better things," Jason said.
The stand was very busy from the minute the steaks and kebabs touched the hotplates. Helpers and cooks, Troy Brien from Bingara and the Woollett family from Warialda were very busy keeping the meals up to the patrons. By the end of the day, the stand was sold out of kebabs and steaks.
Jason and Ann took orders for their boxed beef from the public, as well as being engaged to supply the meat for the Narrabri Cotton Conference, which involves nearly 1000 people, later in the
year.
Jason is hoping that in the near future Ed will be able to provide some leads to access the Sydney market for their Wagyu beef as well.
The Celebrity Chef chose Jac Wagyu over exhibitors of a wide range of products.
There were wine producers from around the New England area, a coffee roaster from Tamworth, a pork producer from Narrabri, olive oil products, bakeries, cheese producers from the Hunter Valley and trout farmers fromHanging Rock, all aspiring to win the title.
Jason said JacWagyu would definitely be returning to "Nosh" next year.
