Introducing: In Good Company Series

We’re proud to announce In Good Company, a brand new series celebrating collaboration, creativity and the craft of cooking.

This series shines a spotlight on Australia’s most talented chefs and iconic restaurants, showcasing how they bring our premium products to life in their signature dishes. From behind the pass access to Melbourne’s most exciting venues to kitchen insights from across the country, In Good Company is where quality ingredients meet bold ideas.

Carrara Wagyu: Creativity on every plate

Known for its rich marbling, depth of flavour and exceptional consistency, Carrara Wagyu is the perfect canvas for both classic reinventions and innovative new dishes.

Through In Good Company, we go behind the pass with some of Australia’s most respected chefs to see what’s possible when you start with Carrara Wagyu.

Chef Ian Curley - 81 Bay and Baix

Our first stop takes us to 81 Bay and Baix, where Chef Ian Curley pairs his bold, produce-led menus with Carrara Wagyu.

For In Good Company, Chef Ian brings a bistro classic to life: Steak Frites. His quick-sear and grill technique ensures every steak hits the pass hot, fast and full of flavour. Proof that simple, done well, still leads the way — classic, confident and built around premium quality.

Chef Luke Ruckas - French Saloon & Kirks Wine Bar

Next, we visit Chef Luke Ruckas, who elevates Carrara Wagyu with his signature restraint and technique.

• Carrara Wagyu Rump Cap: served with his rich and refined Jus de Saloon, demonstrates precision, detail and the consistency that matters in every service. 

• Carrara Wagyu Ox Tongue: slow-roasted and richly crusted, paired with egg and grenobloise, transforms a lesser-seen cut into a bold, elegant plate.
  
  

Each dish reflects the spirit of In Good Company: creativity, collaboration and craft.

Ebony Black Angus: Precision in every cut

In Good Company also spotlights Ebony Black Angus, a beef that chefs trust for performance and consistency across every service. From innovative small bites to timeless classics, Ebony Black Angus delivers where it matters: on the pass, during service and in the final dish.

Chef Ian Curley - Ebony Beef Innovation

Back at 81 Bay and Baix, Chef Ian showcases how Ebony Black Angus fits seamlessly into creative menus.

• Beef Crackers: made from Ebony Black Angus are crisp, craveable and cost-effective, proving that innovation doesn’t have to be complicated to be impactful.

• Ebony Black Angus Hanger Steak: prepared by Chef Josh Harris under Chef Ian’s guidance, is flavour-forward, affordable and built for foodservice.

Across multiple venues, Chef Ian relies on Ebony Black Angus for its quality, consistency and ability to perform across kitchens.

Chef Luke Ruckas - French Saloon & Kirks Wine Bar

Chef Luke brings the same precision to Ebony Black Angus that he does to every cut he works with.

For In Good Company, he prepares a Beef Tartare using the Ebony Black Angus Eye Fillet, served with pomme dauphine and a punchy fermented chilli dressing. With tartare, there’s nowhere to hide and Ebony delivers the marbling, structure and reliability that make this dish shine.

Why In Good Company Matters

From Carrara Wagyu to Ebony Black Angus, our partnerships with leading chefs are built on trust, quality and consistency.

In Good Company is more than just a series, it’s a celebration of premium beef, exceptional kitchens and the chefs who bring it all together.

Stay tuned as we share bold flavours, innovative techniques and behind-the-pass moments from kitchens across Australia.