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.
Rostbiff with French Gravy
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.