Ingredients 

• 2kg Spring Hill beef scotch fillet, trimmed
• 1 tbs olive oil

Herb & pistachio salsa verde

• 60ml (1/4 cup) extra virgin olive oil
• 2 tbs red wine vinegar
• 1 garlic clove, crushed
• 1 tsp Dijon mustard
• 1/2 cup chopped fresh continental parsley
• 1/2 cup chopped fresh basil
• 55g (1/3 cup) pistachio kernels, coarsely chopped
• 2 tbs drained baby capers, rinsed
• 2 drained anchovy fillets, finely chopped

Method

1. Step 1

Preheat oven to 200°C. Use unwaxed kitchen string to tie the beef at 3cm intervals. Place the beef in a roasting pan and drizzle with the oil. Season with salt and pepper. Roast for 1 hour for medium or until cooked to your liking. Transfer to a plate, reserving the pan juices. Cover the beef with foil and set aside for 10 minutes to rest.

1. Step 2

Meanwhile, to make the salsa verde, whisk the oil, vinegar, garlic and mustard in a bowl until well combined. Stir in the parsley, basil, pistachio, capers and anchovy. Season with salt and pepper.

1. Step 3

Thinly slice the beef across the grain and divide among serving plates. Top with salsa verde and drizzle over reserved pan juices.

• Ingredients

• Spring Hill Beef 3kg joint of pork leg
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 6 desiree potatoes, cut into quarters
• 6 spring onions (with bulbs), trimmed
• 1 tablespoon rosemary leaves, chopped
• 4 fuji apples
• 1 tablespoons brandy
• 2 tablespoons plain flour
• 1 3/4 cups vegetable stock

Method

Step 1

Preheat oven to 250°C. Place pork in a large roasting pan. Rub 2 tablespoons oil over rind. Sprinkle with sea salt, using fingertips to rub into rind. Roast for 20 minutes. Place potatoes, onions, rosemary and remaining oil in a large bowl. Toss until well coated.

Step 2

Reduce oven to 180°C. Roast pork for a further 40 minutes. Remove pork from oven and baste with pan juices. Arrange potatoes and onions around pork. Roast for a further 1 hour.

Step 3

Cut apples into quarters. Remove cores. Arrange apples in roasting pan with pork. Baste with pan juices. Roast for a further 30 to 40 minutes or until pork is just cooked.

Step 4

Remove pork to a plate. Cover loosely with foil. Stand for 15 minutes to rest. Spread vegetables and apple over roasting pan. Increase oven to 220°C. Roast for a further 10 minutes or until golden and tender. Remove vegetables and apple to a serving platter.

Step 5

Drain excess fat from roasting pan, leaving 2 tablespoons. Place pan over medium heat. Add brandy and stir to scrape sediment from base of pan. Add flour. Cook, stirring, for 1 minute. Remove pan from heat and stir in stock. Return pan to heat. Cook, stirring, until gravy comes to the boil. Slice pork and serve with apple, vegetables and gravy.

Ingredients

• 2 tbs olive oil
• 750g SHBeef beef cheeks (see note), trimmed, chopped into 2cm pieces
• 2 each carrots, celery stalks and garlic cloves, finely chopped
• 1 onion, finely chopped
• 1/3 cup (95g) tomato paste
• 1/2 cup (125ml) red wine
• 400g can chopped tomatoes
• 1L (4 cups) beef stock
• 125g risoni pasta (orzo)
• 100g baby spinach leaves
• Parmesan, pesto and grissini to serve
• Double qty’s to feed 5 people

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• Method
• Notes

1. Step 1

Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.

1. Step 2

Add carrot, celery, garlic and onion to pan and cook, stirring, for 3-4 minutes or until vegetables soften. Return beef to pan with tomato paste and cook, stirring, for 1 minute. Add wine, tomato and stock, season, then bring to a simmer. Reduce heat to low and partially cover. Cook for 2 hours or until beef is tender. Add risoni and cook for a further 10 minutes until al dente. Stir in spinach until wilted.

1. Step 3

Divide soup among bowls and serve with parmesan shavings, pesto and grissini.

Ingredients

• 6 SHbeef cheeks (see note - about 1.2kg), trimmed
• 2 tbs plain flour, seasoned
• 2 tbs olive oil
• 1 large onion and 1 carrot, chopped
• 2 garlic cloves, crushed
• 1 cup (250ml) dry red wine
• 2 cups (500ml) good-quality beef stock
• 1 vanilla bean, split
• 1/4 firmly packed cup (50g) brown sugar
• 2 each of thyme sprigs and bay leaves
• Mashed potato and vegetables, to serve

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• Method
• Related Recipes
• Notes

1. Step 1

Preheat oven to 180°C. Pat beef dry with paper towel, then toss in seasoned flour.

1. Step 2

Heat oil in a large flameproof casserole. Cook beef, in batches, over medium heat for 2 minutes each side or until sealed. Stir onion, carrot and garlic in same pan for 1 minute. Add wine, stock, vanilla, sugar and herbs. Bring to the boil. Return beef to pan. Place a circle of baking paper on the surface and cover with a lid. Cook in oven for 2 hours. Remove beef, then reduce sauce over high heat for 2-3 minutes until reduced slightly. Season, then return beef to pan. Serve with mash and vegetables.