Day 2 - The Chefs Prepare Wagyu

Peter Howard, well known and passionate Australian foodie moderated the morning.

Nino Zocalli, formerly chef at Sydney's Otto Restaurant, prepared risotto and braised Wagyu. Nino is opening an olive oil store called Pendolino in Sydney.

David Pugh, chef at Restaurant Two in Brisbane, prepared polenta and Wagyu cheeks, and a wonderful Wagyu steak au poivre (with a cognac cream sauce). He also prepared Wagyu brisket with soba noodles.

Justin North, chef at Becasse in Sydney - the 2007 Restaurant of the Year. Justin prepared poached bordelaise Wagyu, cured Wagyu and a roasted Wagyu tri-tip.

Tastings were provided to the audience - and were nothing short of sublime.

Sadly, the conference was over.