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We know that our passion for premium beef is shared by many, so we’ll share some of our stories here on how we produce the world’s best beef.

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The Ultimate Footy Finals Feast

For the first time ever, the Australian Rules Football Grand Final is being held in Brisbane. We are there too! We caught up with top Chef Adam Wolfers from Gerard’s Bistro for a Middle Eastern footy feast with friends, featuring three read more…

Sumac-spiced tomato salad

In all Middle Eastern cooking there is a tomato salad or chopped salad of some sort. We do the same thing in Australia when we have a barbecue. Sumac is lemony with nice acidity. It goes really well with salads read more…

Blood Orange Syrup Cake

This cake isn’t just sweet, it’s spiced too, and the natural acidity of blood orange goes really well with the other flavours. There’s a delicious crunchiness to the crust, then adding the sweet and sour syrup flavoured with read more…

Roasted Cauliflower

Cauliflower is one of those meaty vegetables that stands up to slow-cooked beef like the short rib. It can handle a lot of spice and caramelisation. The advieh is a turmeric-based spice that goes really well with cauliflower read more…

Slow-cooked short rib with ras el hanout

This is one of those dishes that really brings family and friends together. You get a beautiful piece of meat braised on the bone until it pulls away easily and is really soft, rich, salty read more…

Scotch fillet skewers

This is my spin on a Middle Eastern steak tartare taking the idea of basturma, air-dried beef that’s salted and dried for a couple of weeks, but doing a quick cure that’s easy for home read more…

Tri-tip cheat’s basturma

This is my spin on a Middle Eastern steak tartare taking the idea of basturma, air-dried beef that’s salted and dried for a couple of weeks, but doing a quick cure that’s easy for home read more…

Slow-roasted mustard-rubbed rump cap with herbed shallot sauce

The rump cap (also called culotte and picanha) is the perfect cut for roast beef, staying juicy and succulent, particularly when slow-roasted as we do here. Any leftovers are incredible for sandwiches or read more…

Seared striploin with scorched broccolini and miso butter

This is a very simple grilled steak and greens meal that’s given extra dimension by pairing it with miso butter. Adding miso to the butter brings a beautiful roundness to the flavour profile and works especially well read more…

Boneless rib-eye steaks with root vegetable chips and cheat’s bearnaise

Our take on steak and chips is a crowd-pleaser with plenty of colour and depth of flavour. Oven-baked chips are a fuss-free alternative to deep frying, while a cheat’s bearnaise sauce packs in all the flavour of the classic …