Roast Topside Beef to Buy Daylesford

Fragrant Lamb Curry

A traditional Northern Indian recipe. You can ramp up the spiciness of the dish by using more chillies or omit them completely if you don't like it hot. You can stretch this dish out to feed more by simply adding more vegetables, and more water and cooking up a pot of rice.

Winter Osso Buco

This 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.

Slow Cooked Middle Eastern Lamb Shoulder with Pomegranate

This is a great way of celebrating full flavoured autumn lamb by roasting it with a few middle eastern flavours and finishing it with the beautiful ruby like jewels of fresh pomegranate.

Porchetta with Sage and Hazelnuts

Porchetta is a dramatic dish presenting a beautiful golden roll of crisp-skinned, boneless pork that looks impressive on the plate. The breadcrumbs are optional but do absorb a lot of the cooking juices, giving a juicer piece of pork. You can make the porchetta using pork belly, or you can purchase a porchetta already seasoned and trussed for a really easy impressive dish. The fat rendered from the pork is used to roast crisp, crunchy and tasty potatoes. Great with fermented cabbage, coleslaw or other brassicas serve with a medium bodied red wine, such as tempranillo or sangiovese.

Marcella Hazan's Bolognese Sauce

This 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.

Golden Chicken Cacciatore

This is a simple adaptation of the classic cacciatore. You put breadcrumbs on top. They soak up some of the cooking juices and go amazingly crisp and golden when you cook them in the oven. Cacciatore is Italian for hunter, and this is meant to be a dish cooked out over fire, putting some game birds into a pot with some herbs, wine, cured meat and vegetables. It is more a guide. Please feel free to use rabbit or quail, mix up the herbs, use red wine. But, if you get a chance this season to cook this in a pot over an open fire, you'll get the real taste of cacciatore!

Golden Pork Cutlets with Herbs and Crackling

This simple yet effective way of cooking pork cutlets and keeping them juicy and tender by cooking the crackling separately. A classic favourite that should be in everyone's repertoire.

Slow Cooked Korean Beef Ribs

Korea 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.

Middle Eastern Beef Kebabs

Lightly 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.

Pork and Ricotta Polpette in Tomato Sauce

These delicious bite-sized morsels of lightly spiced pork and ricotta are soft, tender, and coated with a rich tomato sauce. The secret to perfect polpette is in the mixing. You need to think of the mixture like bread dough and mix it thoroughly until the protein starts to bond and the mix becomes sticky. It takes a few minutes, and you do need clean hands. It's a good idea to remove jewellery - I know a woman who lost her wedding ring in the mix and didn't find out until she had baked the polpette!

Middle Eastern Lamb Shoulder with Couscous Salad

The flavours of the Middle East resonate with the Australian summer. Mint, figs, pomegranate, cumin, and thyme. This dish is packed with flavour and can be easily cooked in a BBQ with a lid. Just remember to cook it fast to get the golden-brown crust and then low and slow to make the meat inside lip-smackingly tender. This will feed a big family get-together, and you can stretch out the numbers by making more couscous salad.

"BBQ Shapes" Chicken Sticks 'n' Wings

It's the season for BBQs and get-togethers when friends and relatives drop by or we're invited for casual drinks or meals. These sweet and sticky chicken drumsticks and wings are covered in a secret herb and spice blend that we reckon tastes as close to BBQ shapes as we can get. Quick to prepare and quicker to cook they make the most of the more affordable cuts of chook.

Bourbon Brined Esky Turkey

This is a sure-fire method to stop complaints about a dry turkey. We take a whole turkey and brine it in a solution of salt, brown sugar, bourbon, and other spices and aromatics. We cook it until it is almost done, wrap it in a towel and finish it in an esky where it will cook a little more and become super juicy and super tender. You'll need a big pot, a container that will fit a turkey AND fit into the fridge, a big Esky, aluminium foil, and some clean towels.

Cold Roast Beef with Summer Herb Dressing

Serve 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.

Pork Chops and Crackling (with golden potatoes and fluffy apple sauce)

Cooking pork chops can sometimes be tricky – you want to render down the fat and turn the rind into beautiful crackling, but the chop itself can then become overcooked. This recipe (and cooking tip) will result in the perfect combination of tender juicy pork, crunchy crackling and the most delicious decadent potatoes roasted in pork fat served with a tangy, fluffy apple sauce you make with baked apples.

Honey Glazed Ham

We are a land of pork and honey here in Daylesford, with some of the best pig growers and beekeepers in the nation right here on our doorstep. We love the honey from Des O'Toole in the heart of town and John Cable out near Glenlyon and use their honey to make this delicious glaze to go with our house-smoked free-range hams.

Rolled Pork Shoulder Stuffed with Spinach, Raisins and Pinenuts

We are incredibly proud of our butchery at Daylesford Meat Co. We love how we can take a piece of meat that is a pretty decent cut already, but with a bit of knifework and decades of experience, we can make it into something truly special. The rolled shoulder is a great cut, with skin that crisps into crackling and meat that is tender and juicy with the added flavour of our special stuffing. Easy to carve and so delicious.

Beef Cheeks with Silky Leek and Potato Mash

These 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.

Spanish Spatchcock with Romesco Sauce

Spatchcock is a style of preparing poultry. The backbone is cut out from a chicken and the bird flattened to hasten cooking time. Cook your chook either on the grill plate or the BBQ for a fast and delicious dish and served with salad and vegetables along with this delicious Romesco sauce.

Pork and Fennel Sausage Rolls

These are a great weekend bite, perfect for a picnic, drinks, family get together or to feed a hungry mob when they come in from the great outdoors.

Spring Chicken Picnic Drumsticks

When you need to feed a few people outdoors, or just feel like some finger food, try these full-flavoured chicken drumsticks.

Roast Pork with Salt & Vinegar Potatoes and Apple Cream

Winter is pork season. Roast shoulder, roast leg, roast belly. Call ahead and order a whole shoulder, and we can bone it out, roll it and even stuff it.

Truffled Chicken with Porcini Stuffing

Pimp Your Chook! A simple way to transform our already excellent free-range chickens into a super luxurious dish to entertain or simply enjoy with family with a really good bottle of pinot noir or Nebbiolo. We have suggested you use truffle paste, (available at Tonna's or Blake Family Grocers) but if you've got your hands on a locally grown Daylesford truffle, then nobody is going to stop you grating it into this dish. You can make a quick sauce by deglazing the roasting pan with a glass of white wine and cook until reduced by half.

Beef Short Rib Rendang

Rich 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.

Spiced Lamb Ribs with Red Pepper Sauce

Autumn is a great time to hunker down and enjoy some juicy, tender slow-cooked lamb ribs. At the Daylesford Meat Company, our lambs are raised on pasture at Green Hills, the family farm near Malmsbury. We're giving these ribs a touch of Spain with some smoky paprika and a luscious sauce made with red peppers in a jar that come all the way from Spain.

Lemon, Garlic and Oregano Chicken with Salsa Verde

Well, the garlic is out of the ground and the oregano is full of flavour at this time of the year. This easy to BBQ or roast chook dish is full of the bright, tangy flavours of the Indian summers our region is famous for. A full-flavoured dish that is great with a hoppy beer or a chilled glass of local chardonnay.

Beef Wellington

It 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.

Porchetta with Garden Herbs with Salt and Vinegar Potatoes

With its golden crisp skin and super succulent flesh porchetta is a celebratory pork belly dish that is perfect for putting on the table to feed family and friends during the festive season, the big day itself, or any time you need to feed a few. There will be some fat render as the porchetta cooks, and this is excellent for coating potatoes before you roast them. Speaking of potatoes – serve this porchetta with these wonderfully tasty salt and vinegar potatoes.

The perfect brined Turkey

This is more a method than a real recipe. It allows you to bathe your turkey, or turkey buffe, or large chicken, in an aromatic solution of salt, sugar, herbs and spices. This salty bath allows the flesh of the bird to soak up the flavours and a little bit of salt and sugar, making for a delicious but very juicy bird.

Honey Glazed Ham

Roast Chicken and Stuffing Sandwiches

These are the perfect chicken sandwiches to line up in the Tupperware and plonk down on the picnic blanket.

Greek Forequarter Lamb Chops

Full of flavour and great value for money, forequarter chops were once the BBQ chop of choice. They come from the shoulder of lamb, which means they are on the bone. The Greeks know the secret of basting the chops in lemon juice and white wine overnight, slowly taken on the fragrance of herbs and garlic. Serve with a big fat Greek salad, some tzatziki, and loads of crusty bread to mop up those aromatic pan juices.

Sirloin Steak Buns

This 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.

Slow Cooked Shoulder of Lamb Spanish Style

Take a whole shoulder of lamb, rub it with herbs and spices, plonk it top of a bed of potatoes and peppers and slowly cook it until the juices run down to flavour and enrich the dish. This dish, with a loaf of crusty bread, will easily feed four or with some other vegetable dishes, feed a family of six. Serve it with a big red wine. As they say in Spain Buen Provecho – Enjoy!

Oven Cooked Smoky Beef Brisket with Winter Slaw

This 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.

Lamb Shank Pies with Speck and Red Wine

For generations, the lamb shank was the grandmother's secret. Cheap, sweet and filling a lamb shank strew could feed a big country family when spooned over piping hot mashed spuds. The secret's out, but we still reckon that shanks offer great value as they are rich, have great flavour and go a long way. Here's a special winter dish, perfect for a Sunday lunch. We love making this dish with the local sweet carrots grown in the rich volcanic soil and serving it with a bowl of piping hot mashed potato.

Gnocchi a la romana with Bull Boar ragu

Minced 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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Source: https://daylesfordmeatco.com.au/recipes

Roast Topside Beef to Buy Daylesford

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