We are often asked about cooking techniques and recipes for our beef, so hopefully in this section you may find some useful tips. 


Osso Bucco

  • 4 pieces beef osso bucco
  • 1/2 cup minced carrots
  • 1/2 cup minced red onion
  • 2 large cloves garlic
  • 1/2 cup minced celery
  • 2 large sprigs parsley
  • 4 strips of lemon peel
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 sprig thyme
  • 1 strip rosemary
  • 2 Tlb tomato paste
  • salt & pepper to taste


  1. Dredge beef in seasoned flour and brown in baking pot like a cast iron Chasseur
  2. Mix carrots, onion, garlic and celery in a food processor and season
  3. Remove beef from pan, add processed vegetables and sauté until lightly browned
  4. Add wine, broth and tomato paste
  5. Add all other ingredients including meat and its juices
  6. Cover pot under lid with foil
  7. Cook in moderate to low oven for 1 1/2 to 2 hours
  8. Garnish with parsley to serve




Bresaola is air-dried, salted beef, originating from Italy, that has been aged for up to three months until it becomes hard and almost pancetta like....

  • 1 kg topside beef, excess fat trimmed
  • 7 juniper berries
  • 2 bay leaves
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 2 Tlb olive oil
  • 3 litres red wine
  • 4 Tlb sea salt flakes


  1. Cut the beef into long strips of about 10cm to form a long rectangular shape
  2. In a metal bowl combine juniper berries, bay leaves, garlic, thyme, rosemary and olive oil
  3. Place the beef into the bowl and rub mixture all over
  4. Cover with red wine and place a plate over the top to submerge the beef completely
  5. Refrigerate for two weeks
  6. Take the beef out and rub the sea salt all over it
  7. Wrap the beef in a generous amount of muslin and tie with string
  8. Hang the beef in a cool, well ventilated area for about two weeks
  9. Unwrap the bresaola and thinly slice. Serve with good quality olive oil




  • 1/3 cup shoaling rice wine
  • 1/4 cup oyster sauce
  • 1/4 cup light soy sauce
  • 2 Tlb caster sugar
  • 1 Tlb sesame oil
  • 4 x 200g sirloin steaks
  • To Serve: snow peas, steamed rice & coriander relish


  1. Place the rice wine, oyster sauce, soy sauce, sugar and sesame oil in large bowl and stir until sugar is dissolved
  2. Add the steaks and refrigerate for at least two hours, bringing to room temperature in the last 30 minutes
  3. Meanwhile, prepare the relish. Simply place all ingredients in a small bowl and mix
  • 1 cup chopped coriander including stems
  • 1/4 cup vegetable oil
  • 2 Tlb lime juice
  • 1 large red chilli, seeded and finely chopped
  • 1 Tlb fish sauce
  • 1 tsp caster sugar
  • freshly ground black pepper
  1. Preheat a frying pan or bbq and sear steaks for two minutes each side (longer if you like medium to well done)
  2. Allow steak to rest for five minutes before slicing into 1 cm slices
  3. Lightly blanch snow peas 
  4. Plate up in layers with rice, snow peas, steak and top with coriander relish