New products in the lineup at Sydney Chefs Collective 2025

Arguably one of Australia’s biggest social gatherings of chefs occurred this week, with over 100 of NSW and ACT’s leading chefs across a variety of venue types congregating at Sydney Restaurant Group’s Ventuno for the Andrews Meat Industries Sydney Chefs Collective 2025.

Three leading brands of product were showcased during the event:

• Principe Prosciutto, a premium San Daniele prosciutto renowned in Europe and now available in the Australian market.

• Sun Farms Sommerlad Chicken, a free-range chicken product launched softly onto the Australian foodservice market and which has developed somewhat of a cult following for its crispy skin, fat coverage and moist flesh.

• Shiro Kin Full Blood Wagyu, the top of the tier of Andrews Meat’s suite of premium wagyu brands.

Andrews Meat Industries’ Head of Commercial Maria Finegan said that the team put a lot of thought into who was partnered with for this event.

“Foodservice venues are exciting to work with because the nature of the industry is to compete with each other and find different avenues for creativity with food,” Maria said.

“Our clientele deserves a variety of premium options across the breadth of protein, and they deserve to have transparency and trust in the product. All three of the brands we’ve showcased through the Sydney Chefs Collective 2025 answer those key questions.”

Chefs in attendance covered a multitude of sectors: from venues at the high-end of town, through to caterers, cruise lines, pubs and clubs, bistros and more.

Highlights from the event can be viewed on Instagram through the following channels:

• @andrewsmeatindustries 

• @principe.australia

• @sunfarmsau