Braised beef cheek with heirloom beetroot and feta

Photo by: Matt Houston Photopraphy

Photo by: Matt Houston Photopraphy

This dish is earthy, rich and has a great variety of colours! Beef cheeks are a really great cut to use as it braised down beautifully and has lots of flavour. The frozen feta technique is a great way to wow your guests and create something special! You can use any type of beetroot for this, but we recommend trying to find as many as possible to make the dish fun and exciting. Serves 4. 


Beef cheeks                          600g

Beetroot                               2 large

Baby beetroot                      1 bunch

Yellow beetroot                    3

Candy beetroot                    1 large

Onion                                    1 large

Carrot                                   2

Celery                                   2 stalks

Hoisin sauce                         200ml

Feta                                      100g

Oil                                         2 Tbsp



1. Cut off any excess fat from beef cheeks using a small sharp knife. Put the oil in a frying pan and heat until smoking hot. Sear off the beef cheeks in hot pan until golden brown, 2-3 minutes each side. Place beef cheeks in a roasting tray with hoisin sauce, roughly chopped onion, carrot and celery. Add water until it reaches the level of the ingredients. Cover with baking paper first and then seal tightly with tin foil. Place in 160°C oven for 3 hours.

2. Put the feta in the freezer. 

3. Trim and discard the stalks and cook the large beetroot in a pot of water until just tender. Allow beetroots to fully cool down in liquid. When cool, peel off the beetroot skin using gloves. Cut the beetroot into rounds using a pastry cutter. Take the offcuts and puree in a high speed blender with a splash of oil until smooth. 

4. Trim the stalks of baby beetroots and reserve for later. Wrap baby beetroots in tin foil with a bit of salt and oil and place in oven at 160°C. Remove from oven after 45 minutes and peel away skin using your hands. 

5. Using a mandoline, thinly slice the candy beetroot. Store in ice water until needed. 

5. To serve, put a swipe of the beetroot on the plate and add the different cuts and colours of cooked beetroot. Remove beef cheeks from braising liquid and add to plate. Finish by grating frozen feta over the dish and garnishing with raw candy beetroots. 




Veal Fillet with spring vegetable risotto and tarragon sauce

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

This is a great spring dish that is healthy, filling and full of greens! We have used rose Veal from Sage Choice, which is raised ethically on whole milk to the age of 9 months. The light flavour of the veal matches well with the sweet peas and tarragon sauce. Serves 4. 


Rose Veal fillets                    4 x 150g

Risotto rice                           400g

Vegetable stock                   1.2 L

Brown onion                         1 large

Frozen peas                          2 cups

Asparagus                            2 bunches

Snow peas                            1 cup

Tarragon                               1 bunch

Spinach                                 1 cup

Olive oil                                 2 Tbsp

Butter                                    75g

Parmesan cheese                  50g

Thyme                                    6 sprigs

Garlic                                     2 cloves

Salt                                         to taste

Cooking oil                            2 Tbsp



1. To make the tarragon sauce, blanch spinach in hot water for 10 seconds and cool down immediately in ice water. Remove spinach from water, squeezing out any excess and transfer to a high-powered blender. Add the tarragon, and olive oil and blend on high for 30 seconds. Refrigerate until needed. 

2. Put the vegetable stock in a saucepan and bring to the boil. To make the risotto, finely dice the brown onion and cook gently in a large pot with oil until soft. Add the risotto rice and cook for a further two minutes. Add the vegetable stock to the risotto, one ladle at time. Keep stirring the rice continuously until the liquid is cooked out. Keep adding stock and cooking until until the rice is cooked but still has a bit of bite. 

3. Meanwhile, add cooking oil to frying pan and heat until lightly smoking. Season veal fillets with salt and add to hot pan. Cook for 2-3 minutes on each side on a high heat until golden brown. Turn down heat to medium and add 25g of butter, the garlic cloves and thyme. Heat the butter until foaming and then baste with veal fillets with hot butter for another 2 minutes. Transfer to cooling rack and rest for 10mins. 

4. To finish risotto, mix the remaining 50g of butter and the parmesan cheese. Add half of the tarragon sauce to the risotto and mix through the frozen peas. 

5. Cook the snow peas and asparagus in boiling water for 2 minutes. They should still have a good bite to them. 

6. To serve, place risotto in a bowl and add the snow peas and asparagus. Carve the veal fillets against the grain and place on top of risotto. Pour a small amount of the tarragon sauce around the edges of the plate to finish. 


Beef tartare with pepper cream and jerusulem artichokes

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

Simple but effective, this beef tartare is deliciously fun to make. We have used Girello, which is a similar cut to eye fillet but less commonly used. The pepper cream and jerusulem artichokes bring an earthiness to the dish and balances out the acidity from the capers and gherkins. Serves 6. 


Beef Girello                        600g

Baby capers                       60g

Dill gherkins                        100g

Chives                                1/2 bunch  

Thickened cream                 200ml

Peppercorns                        15g

Shallot, sliced                      1

Jerusalem artichokes             6 large

Cooking oil                          200ml

Olive oil                              1Tbsp

Salt                                      to taste


1. To make the pepper cream, very gently cook the sliced shallots in a small saucepan with a splash of oil until soft, approx. 3-4 mins. Add the cream, peppercorns and a pinch of salt and heat up to just below boiling point. Remove from the heat and allow the peppercorns to infuse. Once cool, place in the fridge overnight. 

2. Take the jerusalem artichokes, wash thoroughly and slice thinly on a mandoline. In a deep saucepan, heat the cooking oil up until it reaches approx.150oC. Once the oil is hot, cook the artichokes is small batches until golden brown and transfer to a plate with paper towel using a metal spider or slotted spoon. Season the artichoke chips with salt and wait for them to cool. 

3. Take the beef girello and remove any visible fat. Using a sharp knive, slice the beef into little cubes approx. 2mm x 2mm and place in a metal bowl. Rough chop the capers and gherkins and add to beef. Slice the chives as finely as possible and mix through mix. Add olive oil and season to taste. 

4. Remove the pepper cream from the fridge and use a sieve to remove the shallots and peppercorns. Place the infused cream in a metal bowl and whisk until you get soft peaks. Add salt if needed. 

5. To serve, mould the tartare mix into a circle and sprinkle generously with artichoke chips. Using a very hot teaspoon, scoop a quenelle of the pepper cream onto the plate. Serve immediately.