You’re Invited to an Exclusive Culinary Experience
Experience an exclusive lunch event with Comcater and Sam Burke from Meat & Livestock Australia, bringing together innovation and flavour on the plate.
Each recipe has been expertly developed to highlight yield, quality, and consistency.
Join us as our chefs showcase the benefits of slow cooking with pre-programmed recipe profiles designed to deliver tender, consistent, and unforgettable results every time.
Be among the first to take home exclusive RATIONAL program files, loaded onto USB sticks for you to implement directly into your own kitchen.
Event Details:
Time: 9:30am –1:00pm
Date: QLD – Thursday 6th November
Time: 9:30am –1:00pm
Date: NSW – Monday 17th November
Time: 9:30am –1:00pm
Date: VIC – Tuesday 18th November
Reserve Your Seat
This is an invitation-only event with strictly limited numbers. Secure your place today and experience how RATIONAL takes slow cooking to the next level.
Introduction Bio
Sam Burke
Corporate Executive Chef Product & Business Development Manager Meat & Livestock Australia
Sam Burke is an executive chef, marketing and hospitality operations manager with more than 30 years industry experience working with premium beef, lamb, veal and goat.
Starting out as an apprentice chef Sam worked his way up the catering trade in butcher shops, corporate, leisure and sporting events including the Olympics and Rugby World Cup, before joining one of Australia’s largest commercial catering companies for 20 years.
Trading catering halls for beef and boardrooms, Sam took over the executive chef reins at Meat & Livestock Australia (MLA) in 2014 and has since travelled across Australia and the globe promoting and celebrating the quality and diversity of premium Australian red meat to the wider community.
Sam’s expertise in large scale catering environments has enabled him to educate Australian Beef users on plate costs, product development and extracting value from the whole carcase. This included working with McDonalds Japan on new sandwich concepts using Australian red meat alongside their traditional burger offerings and enabling other quick service restaurants and retailers to present smaller primal cuts to suit the growing convenience trend.
Globally, Sam has cooked for thousands ranging from trade shows in Asia, wagyu experts in Japan, politicians, sports stars, musicians in Australia and in 2016 at the Queen’s Young Achievers annual celebration at the Australian High Commission in London.
Sam’s knowledge of red meat spans the entire supply chain, having worked closely alongside farmers, processors, food technology scientists, chefs, restaurant chains, retailers, CEOs and meat traders to understand and celebrate the attributes of Australian beef to the global chef and foodservice community.
