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Kristen Kish’s Westholme Bavette with Crushed Olive Sauce and Sweetcorn, Snap Pea and Smoked Yoghurt Salad

Scott Pickett's Wagyu Tartare with Smoked Egg Yolk and Buckwheat Crackers

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This is Wagyu full of flowing, even marbling throughout. Cuts with ample marbling are supple and indulgent, perfect for classic preparations yet flexible enough to bend the rules. MBS 6-7 Westholme Wagyu forms a perfect crust when seared, lending texture to an elegant interior.

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

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This is Wagyu full of flowing, even marbling throughout. Cuts with ample marbling are supple and indulgent, perfect for classic Wagyu preparations yet flexible enough to bend the rules. MBS 6-7 Westholme Wagyu forms a perfect crust when seared, lending texture to an elegant interior.

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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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We are continually inspired by leading chefs and the way they create and innovate with Westholme Wagyu.