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.
Porchetta Ramen with Ajutsuke Tamago
Friday was National Ramen Day, and we couldn't resist putting our own stamp on this Japanese classic. Our weapon of choice? A perfectly roasted Otway free-range porchetta.
This recipe is definitely one to create over a couple of days – whilst not difficult, it does need time. Time is what will help develop the deep umami flavours.
Super Easy Golden Crackling Porchetta
Porchetta is a marvellous dish. Easy to cook but presents beautifully with a beautiful golden roll of crisp-skinned crackling - a piece for every slice, and tender juicy pork loin that has been seasoned to give extra flavour. This cut is super easy to cook, even easier to slice and almost as good as the roast itself, are the incredible sandwiches you can make from the leftovers!
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.
Roasted Pork Shoulder with Roast New Potatoes
Pork shoulder is affordable, tender, and delicious. You don’t need to buy a whole pork shoulder — a smaller 2kg portion is perfect for a smaller gathering and cooks in the same way, just more quickly. For a richer, crispier roast potato, use the rendered pork fat instead of olive oil.
Roasted Whole Pork Shoulder with Buttery Hasselback Potatoes
Pork shoulder is perfect when serving a crowd. It has more flavour than most other cuts, cooks to a lip-smacking succulence, and boasts skin that crisps to golden crackling. Here, we pair it with rich and delicious roast hasselback potatoes.
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.
Old Fashioned Pea & Ham Soup
We take great pride in our smoked ham hocks. We take prime, free-range pork hock, or knuckle, and brine them in our special blend of salt, sugar, and spices. They are then hot smoked for a deep, rich, smoky flavour. They make a great smoky, meaty start to dishes such as baked beans, ham terrine and this – our old-fashioned pea and ham soup. It’s a quick prep, one-pot dish finished with the secret ingredient – balsamic vinegar – for a delicious extra tang.
Bacon and Spinach Quiche
Nothing says Mother’s Day quite like breakfast in bed. This wonderful quiche recipe is for a family-size quiche – or you can make mini quiche’s in small 8cm dishes that are easier to handle when eating in bed!
We love our streaky bacon. Made from the belly, it is beautifully smoked, with a good layer of fat and seasoned with herbs giving it a rich smoky flavour.
Beef Tartare by Sault Restaurant
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.
Middle Eastern Grilled Beef Heart
Flavoursome 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.
Quick Vietnamese Beef Pho
This quick version of the much-loved Vietnamese Pho soup is made using beef & chicken stock rather than cooking the broth from scratch.
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.
Five ways with Rump Steak
Richard Cornish gives us his five top ways to cook with Rump Steak.
Where's the (green) sauce?
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).
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.
Cottage Pie
Nothing 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.
Spicy Georgian Beef Soup - Kharcho
Want 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!
Chargrilled Porterhouse with Parmesan and Polenta Chips
Porterhouse 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.
Autumn Osso Buco
This 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.
Tacos de Carnitas
When Mexican families get together there is a lot of food served to feed a lot of people. Tacos de Carnitas is a dish where tortillas are filled with loads of fresh salsa and then lashing of rich pork, slow cooked, sometimes over a smoky fire, with zingy citrus, loads of fresh herbs, onion and garlic until the pork is super soft sitting in a rich sweet yet tangy sauce. So easy to make. So easy to eat.
Maple Baked Beans with Smoked Ham Hock
Our ham hocks are big, beautiful, meaty golden chunks of smoky-flavoured ham that bring a beautiful tang to every dish they are used in. They also have a lot of ham, making them perfect for this meaty breakfast dish cooked in a rich, tomato sauce and loaded with healthy cannellini beans.