Slow-Braised Grass-Fed Beef Ragu
72-hour braised short rib with creamy white beans, golden polenta wedges, fresh parsley, Tasmanian EVOO
Week of 13 April 2026
Eight dishes crafted by Julian — cooked Sunday morning, delivered Sunday afternoon.
72-hour braised short rib with creamy white beans, golden polenta wedges, fresh parsley, Tasmanian EVOO
Free-range spatchcock, preserved lemon & thyme compound butter, roasted heritage root vegetables, natural jus
Crispy-skinned fillet, caper & dill beurre blanc, warm potato and fennel salad, micro herbs
Grass-fed lamb in ras el hanout, preserved lemon oil, Cerignola olives, saffron couscous, fresh coriander
Free-range chicken in rich broth, sun-dried tomatoes, cannellini beans, wilted spinach, fresh rosemary
Spiced cauliflower, crispy chickpeas, tahini dressing, pomegranate seeds, toasted almonds, pickled red onion
Free-range chicken in fragrant green curry, snow peas, jasmine rice, Thai basil, lime leaf, toasted coconut
200g sirloin, house-made chimichurri verde, roasted sweet potato, charred broccolini, Maldon sea salt
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