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Cape Grim “Tasmanian Beef Tour” Contest


We saw some amazing entries, but the Cape Grim judges have picked their favorites! One grand prize winner is winning a trip to Tasmania, and 3 runners up will receive a handmade leather knife roll. Thank you to everyone who participated!


Cape Grim grass fed beef tartare,  preserved Meyer lemon,  green pea puree,  “panzanella croutons,” creme fraiche,  English peas, coriander flower


RUNNER UP – Chris Ruhl

This is ribeye tataki. This preperation involves a high heat pan and very cold beef that is seared hard and returned to the fridge to slow the cooking then sliced thin to serve. For this dish I chose to pair the beef with lacto fermented cremini mushrooms, pickled ginger, green onion, dehydrated enoki mushrooms, and a sauce made from garlic, brown sugar, worcestershire sauce and apple cider vinegar cooked to a syrup. The plate was dusted with black garlic struesel to accent the charred tones from the seared ribeye.

RUNNER UP – Robbie Nicolaisen

Shoyu ramen w. seared spinalis, yuba skin, 63* egg, gochujang, pickled radish, nori, the whole green onion

RUNNER UP – Randall Wilkes

Grilled Cape Grim Ribeye, seared foraged oyster mushrooms, herb butter, red pepper tarragon emulsion, rosemary flowers, and bulls blood garnish.


Attention US-Based Chefs: Register below for a chance to participate in Cape Grim’s “Tasmanian Beef Tour” Contest – Sponsored by ThinkCulinary. Selected chef challengers will receive a sample pack of three 14oz Cape Grim Ribeye Steaks and a chance to compete for a Grand Prize Tasmanian Beef Tour including airfare and lodging to visit Tasmania and see the gorgeous land that is so essential to the production of this amazing product.

Situated in one of the most remote corners of the world, Cape Grim’s sustainably-raised cattle live and breathe in the purest air in the world. This natural advantage, combined with an excellent tradition of husbandry has led to a product that thrives in a variety of culinary applications.

Register below by November 15th to be one of 30 chefs selected to receive a shipment of Cape Grim beef and let your imagination take the lead as you use your delivery to create your own dish. The versatility of Cape Grim beef means you can explore a huge variety of cooking styles and techniques. In fact, competitors are allowed and encouraged to create and enter multiple dishes!

With your dishes created, you’ll publish a high-quality, thumb-stopping photo of your creation to your public Instagram account, showcasing the product and your culinary creativity. Just tag @capegrimbeef and @thinkculinary and use #TasmanianBeefTour.

One grand prize winner will be selected to receive the prize trip, and three runner-up chef challengers will receive a handmade leather knife roll from Tasmania, 

Looking for a little inspiration? Check out the concept from chef Mikel Anthony

Register Now



  • Grand Prize: Tasmanian Beef Tour
    • Besides being breathtakingly beautiful, Tasmania is known for producing world class food and beverages. This journey is all about experiencing the best Tasmania has to offer from a culinary perspective. We will journey our way up the island, meeting with our Cape Grim farmers and learn what makes our beef so special. we will also visit and meet with local chefs as well as visiting world class wineries and distilleries. We will end our journey in Stanley on the north-west tip of the island, where we will all par-take in creating a celebratory dinner for the ages using local ingredients.




Contest Timeline

1. Registration – November 02 – November 15| Fill out the form above for a chance to join the challenge!
2. Selection & Shipping – November 16 – December 6| Cape Grim selects challengers to receive samples & compete
3. Submissions – December 7 – December 20| Create your dish and submit it via Instagram using #TasmanianBeefTour and tagging @CapeGrimBeef
5. Winners Announced – December 23 | The judging team will select winners based on photo and dish quality




Tasmania is world-renowned for its rugged wilderness, pristine beauty and landscape of vivid contrast.

Cape Grim in the far northwest corner, shaped by wild Southern Ocean swells, abundant rainfall has the cleanest air in the world.

Our proud collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to ethical practices and are audited by a third-party.

They nurture the finest quality cattle, without harming the pristine environment.

Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour – made by nature.




Images and videos courtesy of Cape Grim

Click here for full contest rules