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Bone-In Ribeye Roast With Roasted Carrots, Crispy Potatoes, Peas And Yorkshire Puddings

Kristen Kish's Smoke-grilled Tomahawk with Charred Broccoli and Grilled Sweet Potato

Kris Yenbamroong’s Rib-Eye Fried Rice

Jenner Tomaska's Ribeye and Trumpet Mushroom Carpaccio

The latest in Australian Wagyu and food culture. The Marrow is your destination for culinary inspiration. Learn more.

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Korean-born American chef Kristen Kish was the popular winner of Top Chef in 2012 and has gone onto host other food TV shows including Fast Foodies and Iron Chef. 

“I am a simpleton when it comes to beautiful cuts of beef,” she says. “I just love letting great meat speak for itself. Salt, pepper, smoke and heat: that’s all you need.”

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Industry-leading chefs talk us through their creative process and how Westholme Wagyu inspires new culinary explorations.

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“The colour of the meat is so rich and the colour of the fat and how it’s distributed through the meat is beautiful. The thing I like about Westholme is it’s still really beefy. Wagyu can be too fatty and decadent. Westholme has enough marbling that you’re like, ‘This is Wagyu’ but it doesn't have so much that you lose that beefy essence.” 

Chef Kris Yenbamroong

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“With the Australian Wagyu, there’s more meatiness to it, it’s more beefy, it eats a lot cleaner. It’s quite amazing how there’s so much marbling but also so much beef. It’s definitely very well balanced. The flavour is quite amazing, beefy but also sweet.”

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Bone-In Ribeye Roast With Roasted Carrots, Crispy Potatoes, Peas And Yorkshire Puddings

Kristen Kish's Smoke-grilled Tomahawk with Charred Broccoli and Grilled Sweet Potato

Kris Yenbamroong’s Rib-Eye Fried Rice

Jenner Tomaska's Ribeye and Trumpet Mushroom Carpaccio