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.
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.
Read MoreFlavoursome and delicious beef heart is a quietly making its way onto menus across the nation as diners look for something new, something delicious and something affordable. Beef heart is surprisingly tender. In fact beef heart is a lean muscle that tastes, well, beefy. Our version is redolent of spice, smoke and citrus and makes a great starter served with an IPA or a grenache or shiraz.
Read MoreThis quick version of the much-loved Vietnamese Pho soup is made using beef & chicken stock rather than cooking the broth from scratch.
Read MoreThis 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.
Read MoreRichard Cornish gives us his five top ways to cook with Rump Steak.
Read MoreAlmost 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).
Read MoreThere 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.
Read MoreNothing beats the comfort of a good Cottage Pie in Winter. Or any cool day for that matter. When the months get a little warmer, I love the slightly lighter “Shepherds Pie” which is essentially the same dish but made with lamb mince, swap out beef stock for chicken stock and you can also omit the red wine. But in Winter, I love the rich taste of a beef Cottage Pie and the little pops of flavour from the green peas.
Read MoreWant a hearty soup that has a spicy – but not spicy hot – tang to feed a few this winter? Then try this traditional dish of Georgia. There they call it kharcho which is pronounced ‘harcho’. It is exceptionally delicious and has a rich flavour thanks to a traditional spice mix called khmeli-suneli. And stacks of fresh herbs. Use a cut of beef that has a good fat content like chuck, brisket or blade that delivers, flavour, tenderness and value. While technically a soup, the addition of rice and hot toast, makes it a filling main course perfect for Winter in Daylesford!
Read MorePorterhouse is one of the best steaks in town. It sits next to the rib on the carcass and has a line of fat cap on one side. Our cattle produce porterhouse with a good amount of marbling, so they are always juicy and tender. These chips, by the way, are extra tasty, so easy to make, and can be made the day before if necessary.
Read MoreThis is a deeply satisfying osso buco that is made without tomatoes. It has a delicate citrus tang from a little orange rind and an earthy note from the sage. This is such a light version of osso buco, it can easily be served on its own with just a glass of refreshing white wine or a glass of pinot noir.
Read MoreAnnie Smithers put us onto this dish from Flanders in Belgium. It is enjoyed in France, Belgium and The Netherlands and is a thick, beef stew that tastes like the most delicious French onion soup but served on toasted baguette with French mustard. It is unusual for European cooking as it is made without stock, instead it uses beer. Try the Daylesford Brewery ale or Coopers Ale.
Read MoreCook the perfect rib eye on the bone inside on a cast iron grill or frying pan.
Read MoreA delicious meatloaf made using a little chef’s secret. First you make sofrito, the basis of hundreds of different dishes using cooked down veg and tomatoes. Fold this through the mix and it adds flavour and lighter texture. Save the cooking juices, skim off the fat and use them to make a gravy. Great hot but equally delicious in sandwiches the next day.
Read MoreIn 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.
Read MoreThis is a rich and luscious osso buco that can be made without tomatoes. It has a delicate citrus tang from a little orange rind and an earthy note from the sage. It can be enjoyed with a textural Italian wine or a glass of pinot noir.
Read MoreThis is a sure winner Bolognese sauce that comes from one of America’s best food writer’s Marcella Hazan. This is all about the beef and tomatoes coming together as one. We believe this allows our beef, from our Green Hills Farm at Malmsbury, is perfect for this dish.
Read MoreKorea 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.
Read MoreLightly spiced with cumin and fennel these kebabs are quick and easy to make. Save your hands and mix them in the free-standing mixer. This is the perfect dish to make the most of our lean minced beef from our herd raised at Green Hill Farms at Malmsbury.
Read MoreServe 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.
Read MoreThese glorious rich, succulent, and delicious pieces of beef were once considered trim. Thanks to the hard work of some serious chefs, beef cheeks are now a prized dish, perfect for those cooler spring nights and perfect with a big glass of shiraz.
Read MoreRich and fragrant, delicious and warming, Southeast Asia’s beef rendang is a dish with a long history that is as layered and diverse as this curry-like, dry stew. "Rendang" means 'slowly' and so cooking one requires patience and persistence. We developed this version of rendang based on ingredients readily available in food stores in Daylesford so you can make it here anytime. We used beef short rib but you can also ask for a kilo of chuck steak or oyster blade. It is a dish delicious served with fresh, steamed rice and perhaps an ice-cold Tiger beer.
Read MoreIt 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.
Read MoreThis is a modern take on the old-fashioned steak sandwich. This is more delicate, easier to eat, and perfect for casual meals or even party food.
Read MoreThis is an easy way to make a great tender piece of beef brisket with a lovely smoky tang. In Daylesford and surrounds we grow the most flavoursome winter vegetables and this little slaw cuts through the richness of the brisket. Serve with fries or grill a bun and make a brisket and slaw roll. Wrap smoky brisket and it will keep in the fridge for a week.
Read MoreMinced 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.
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