OUR FAVOURITE RECIPES
From paddock to plate, we take great care in everything we do. We are proud to collaborate with award-winning author and food journalist Richard Cornish, seasoned chef and BBQ specialist Ryan Andrijich and long-time Daylesford local and passionate foodie, Sarah Lang.
Gnocchi a la romana with Bull Boar ragu
Minced beef and pork are seasoned with sweet spices such as cinnamon and cloves, garlic and red wine and stuffed into skins. This dish uses the aromatic and beautifully spiced sausage meat inside the sausages to make a rich, delicious ragu that is topped with golden, buttery discs of semolina gnocchi. Perfect with a cold climate pinot noir from Passing Clouds.