Simple, old fashioned British style cooking with the best fresh Australian ingredients like Warialda Belted Galloways beef.
A Bolar roast rubbed with Milawa whole grain mustard and a sprinkle of one of my dry rubs. Alongside, fresh watercress and pumpkin from Melbourne Community Farmers’ Markets. A crisp crust Yorkshire pudding made from farmers market eggs and organic flour with Weyhill Farm roasted garlic, cooked in Greenvale Farm lard.
The gravy was Warialda Beef stock, Myrtleford Butter, resting meat juices, pan juices and a Virgin Hills blend of red varietals, which we also drank.
A meal with peppery, intense flavours, eating like kings, relatively easy to make and perfect for a cold blustery night - plate licking good.