OUR FAVOURITE RECIPES

From paddock to plate, we take great care in everything we do. We have collaborated with award-winning author and food journalist Richard Cornish to develop and triple-test this beautiful collection of recipes, all cooked with our very own meat.

 
Beef by Richard Cornish Beef by Richard Cornish

Sri Lankan Beef Curry

Rump steak is perfect for this curry. Because the coconut is quite rich, you want beef that is flavoursome but not too fatty. The result is an amazing, fragrant, and delicious curry that is perfect with flatbread, rice, and salad. This recipe has a lot of ingredients, as all good curries do—most of the spices can be found at Tonna’s. A quick shortcut would be to buy a pack of Zest Caribbean Colombo Curry Concentrate from our Daylesford store or online. They are made in Byron Bay, vegan, gluten and dairy-free without added sugar and are a fantastic alternative for when you are short on time.

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Beef Sarah Lang Beef Sarah Lang

Beef, Ginger, Mushroom Stir Fry

This is a super quick and tasty stir fry to make during the week. You can change the types of greens you add, even throw in some nuts to finish off. Whatever you have handy in the fridge.

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Beef Sarah Lang Beef Sarah Lang

Beef Goulash

There are so many recipes for Goulash and whilst this is not a traditional Hungarian Goulash, it is one of my favourites. This is all about the paprika. It doesn’t have as many vegetables as some and has a rich dark sauce. If you can get your hands on authentic Hungarian paprika, use that. You want to be using the very best quality paprika you can get. I also like to add a bit of smoky paprika to give it that extra depth.

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Beef by Richard Cornish Beef by Richard Cornish

Picanha with Chimichurri

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.

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