Nose-to-Tail Beef Celebration
APRIL 28, 29 & 30 2023
After the success of our inaugural nose-to-tail beef event last year, we are bringing it back again in 2023 bigger and better than ever! This time there will be 2 celebratory 5-course nose-to-tail long lunches (one on Saturday and one on Sunday) using all our own holistically-reared Angus-Wagyu beef which raised on our improved pastures, butchered in-house using seam-butchering techniques, and dry-aged on-site for 60 days. Plus a 2 hour Beef Masterclass on the Friday run by Head Chef Ally Waddell.
About
We are extremely proud of the time and energy that we put into managing our beef holistically; and we know that this translates into better quality beef as well as providing environmental benefits. We're hosting this event so people can come together and taste the difference; to encourage people to be more conscious of where their meat comes from and how it is grown; and to get people excited about regenerative farming, minimising food waste and using the whole beast when eating meat.
Special Nose-To-Tail Lunches
The 5-course nose-to-tail menu has been carefully curated by Chef Alastair Waddell showcasing all parts of the cow to honour of its life, experience the superior quality of holistically-reared beef, and demonstrate that minimising food waste can be a true gastronomic treat.
Optional beverage pairings selected by our award-winning sommelier.
12-4pm on Saturday April 29th
12-4pm on Sunday April 30th
Beef Masterclass
Head Chef Ally will demonstrate how to perfectly prepare different cuts of beef using a range of cooking techniques such as curing, wood-firing, smoking, braising and rendering. Students will learn about the benefits of dry-aging beef as well as techniques for doing it successfully at home. And finally, you will learn how to create and pair beef with a range of flavour-enhancing condiments made from scratch.
Students will enjoy a stroll around the paddocks to see the herd in action and learn how holistically-reared beef and pasture diversification improves the organic matter in soils and actively sequesters carbon from the atmosphere.
11-1pm on Friday 28th April. Includes a grazing board of beefy snacks. Drinks available for purchase.
Bookings
$120pp for 5-courses. $75pp for paired beverages. 80 guests only.
$165pp for the Beef Masterclass. 20 guests only.
Book in via our normal booking system - just select April 29th or 30th for the special nose-to-tail long lunch; or April 28th for the Masterclass.