Rostbiff is a cut from the centre rump, with the rump cap and fat layer removed. It’s a cut with remarkable flavour, especially when roasted. Rostbiff can be roasted whole in a hot oven, barbecued, or sliced into steaks for a tender, delicious stir-fry. Ironically, we use the French term "rostbiff" — meaning "roast beef" — to describe this very English cut.

Jack Powlay is the head chef at Sault, one of Daylesford’s most beautiful restaurants. We love how he transforms classic dishes into meals that are both spectacular to look at and even more wonderful to eat.  We are honoured that Jack and the team at Sault have shared this wonderful recipe with us for you to try at home. 

Almost every cuisine around the world has versions of a green sauce – essentially an uncooked sauce featuring fresh green herbs, a good quality oil, and an acid component (vinegar or lemon juice).

In the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured.

Korea is the flavour of the month and rightly so. This Asian nation’s fermented pastes and vegetables add layers of flavour to any dish. You can pick up kimchi in the local grocers. Give yourself plenty of time to make the ribs – we have them in stock all the time but order ahead if you’re making a big batch.

Serve it warm, serve it cold. Serve it with sparkling shiraz. Serve it on Christmas Day as an alternative to a hot roast or entertaining guests when you want to do the cooking before everyone arrives. This is a country classic that has been doing the rounds of farmhouse kitchens for over half a century and still tastes fresh and delicious. Serve with salads, especially potato salad and fresh tomatoes.

It has been a ripper season for mushrooms with thousands of the little fungus popping up in the forests and fields. For those who can’t get out for a forage, Daylesford has a ripper mushroom grower called So Mush Goodness at the Sunday farmer’s market. Mushrooms are the essential ingredient in this classic beef dish that is making a retro comeback. Serve Beef Wellington with some local greens and a good cool-climate pinot noir and you’ll have the perfect weekend lunch. Plus, it’s a surprisingly easy recipe to make.