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Field Notes Forage

Brad Kilgore’s Wagyu Donburi 

Glentana Station: Farming Forage 

Durango’s Daniel Ye talks Westholme Grass 

Short Cuts: Striploin 

Grazing to Grow, Grazing for Flavour 

Brandon Jew's Salt-Baked Bone-In Ribeye with Fermented Green Tea and Tofu Skin

Jeremiah & Fabian's Picanha Wildair

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

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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.

The Marrow - Wagyu Inspiration - Westholme

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Masterclass - Wagyu Cuisines and Techniques - Westholme

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