Meat star of the show

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Shannon SmithAlbany Advertiser
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Due South chef Nic Lancaster will be in the kitchen for two Taste Great Southern events.
Camera IconDue South chef Nic Lancaster will be in the kitchen for two Taste Great Southern events. Credit: Laurie Benson/Albany Advertiser, Laurie Benson

The region’s premium meat products will be the stars of two Taste Great Southern events with Due South chef Nic Lancaster.

Lancaster has plied his trade at the Albany waterfront restaurant since it opened in 2014.

His training as a butcher and in the kitchen under the leadership of Michelin-starred chef Michael Caines in England has shaped his ethos of nose-to-tail cooking with quality local produce.

The first event he will be heading is the Big BBQ at Due South, where the Aussie barbecue will be taken to a new level with the restaurant’s smoker, nicknamed Thomas.

Lancaster said the Big BBQ would be a family-focused event, where people could pay at the door, grab a plate and socialise in a laidback setting with a focus on good food. “All our beef comes from Stirling Ranges Beef which is really great beef,” he said.

“You have a lot more control over the product when you are able to take it from its raw state all the way through onto a plate.

“Last year we got a smoker made and we did something similar where we did a lot of smoked meats, but we wanted to make it bigger and better.” The next week, Lancaster will be back in the kitchen preparing for a second event, Beef it Up, in collaboration with MasterChef 2019 favourite Derek Lau.

Food lover and writer Dianne Bortoletto will MC the event, while Lau and fellow chef Paul West share their thoughts on local produce with guests.

Lancaster said the three-course long-table dinner would showcase his whole-animal cooking approach with Stirling Ranges Beef.

“To get other chefs to come down, cook with our great products and share what they know is exciting,” he said.

“We are hoping to go through the whole animal as much as we can, using some offal. People turn their nose up at offal but there are ways to not make it unpleasant.

“The steaks will be the star of the show.”

He said there would be options for vegans and vegetarian so they could join in the fun.

The Big BBQ starts at midday on March 28 at Due South.

Beef it Up takes place at 6pm on April 3 at Due South.

For tickets, visit

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