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Jack’s Creek & D’Arenberg Wine Dinner
May 4 @ 7:00 pm - 9:30 pm
Doors: 7pm Dinner: 7.30pm
Tickets $121 18+
Ballina RSL Executive Chef Stephen Mills brings to you an evening of culinary delight, featuring a sumptuous menu of award winning Jack’s Creek beef, paired with iconic & organic wines from dÁrenberg.
Jacks Creek Beef Tasting Menu
On arrival d’Arenberg ‘broken fishplate’ sav blanc, Adelaide hills, SA
Wagyu and Black Angus Cross Sirloin, 400-day grain fed, Bone marrow, foie gras lobe, brioche crumble, port wine jus
d’Arenberg ‘The money spider’ Roussanne, McLaren Vale, SA (Org)
Wagyu Rump marble score 8-9, 500-day grain fed, truffle butter, fondant potato, Caesar salad
d’Arenberg ‘the innocent weed’ Grenache, Mourvedre, Shiraz, McLaren Vale, SA (Org)
Black Angus 200-day Grain fed Eye fillet, beef rib hash, King brown mushroom and King Island Blue Cheese duxelle, butter puff pastry, mustard cream
d’Arenberg ‘the love grass’ Shiraz, McLaren Vale, SA (Org)
Beef Tallow chocolate tortes, Bourbon salted caramel sauce, basil ice cream, sugar cage
Austin’s Late Harvest Riesling, Moorabool Valley, Geelong, Vic
Renowned Australian beef producer brings back the fire taking out World’s Best Grain Fed Steak Producer.
Australia’s Jack’s Creek was last week named the producer of the World’s Best Grain Fed Steak for the second year in a row. In addition, Jack’s Creek was awarded World’s Best Fillet and World’s Best Rib Eye at the World Steak Challenge in Dublin, Ireland on 10 November 2021.
The prestigious meat competition, which showcases product quality, breed credentials and processing standards on an international stage, saw Jack’s Creek premium grain fed beef awarded 12 gold medals across its range of Purebred Wagyu, F1-F3 Wagyu Cross and Verified Black Angus beef.
The long-awaited event – the first since 2019 after the 2020 competition was cancelled because of COVID – returned to Dublin’s Fire Steakhouse & Bar last week where a panel of 50 independent judges tested cuts in seven categories.
Jack’s Creek’s link to fine food dates back to 1852, when the Warmoll Family emigrated from Ireland and opened butcher shops in the Victorian and NSW gold fields. John Francis Warmoll established JF Warmoll & Co in the 1940s – founding the farming enterprise that still operates today.
The Jack’s Creek farming operations are centred on the Willow Tree property on the Great Dividing Range and the Breeza property in the Liverpool Plains in New South Wales. Jack’s Creek is still family owned and operated, with all members of the Warmoll family having a role within the business.
Jack’s Creek managing director Patrick Warmoll said the incredible result was a testament to the dedication and attention to detail of Jack’s Creek and its partners.
“We’re incredibly proud to have been recognised again for the quality of the beef we produce on a consistent basis. The whole team at Jack’s Creek, our cattle suppliers, and our feedlot and processor partners work incredibly hard to ensure the best possible quality for our customers.
“This consistent quality is reflected in the success Jack’s Creek has had at the World Steak Challenge since its inception in 2015. Ultimately, we aim to replicate this high quality for our customers around the world every day – their satisfaction is at the heart of everything we do.”
These results continue the excellent performance recorded by Jack’s Creek against the best of the best steaks at the World Steak Challenge.
Stephen Mills was inspired into food at an early age by his grandfather cooking on wood fired ovens, with a pot of some magical mystery stew always on the go and having home killed lamb, pork and chickens hanging in his chiller, curiosity soon took over.
Stephen is currently the QLD/NSW Electrolux demonstration chef for all new cooking appliances and has performed cooking classes around Australia.
Highlights of his career include:
Executive Chef of Millbrook Resort, Queenstown NZ- multi outlet 5 star property with fine dining, café & brasserie, functions, bakery and a kitchen team of 25. Members & private residents catered for in large marquee functions for up to 800 people. Personal chef to Prince William during his stay in New Zealand
Sous Chef Longueville Manor, Michelin Star Hotel, Jersey, Channel Islands- Sous Chef to Michelin Star chef Andrew Baird creating exceptional hand-crafted menus for some of the UK’s most discerning clients.
Executive Chef at Hotel La Sauvigone, Chamonix, France – Exclusive boutique privately owned ski-resort hotel, catering to UK clients demanding great food with local ingredients.
Stephen’s vision is for Ballina RSL Club to be placed in the Top 10 Clubs in Australia- achieving this by surrounding himself with a team of chefs and apprentices who are also passionate about creating a memorable Boardwalk Dining experience, re-opening Spinnakers Restaurant, sensational weddings and corporate functions in the Gala Auditorium and working with in-house pastry chefs our Level One Café.