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The Marrow

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

Stories

Adventures in food culture, interviews, ingredients, inspiration and our back story.
Jenner Tomaska’s Ribeye & Trumpet Mushroom Carpaccio

Jenner Tomaska’s Ribeye & Trumpet Mushroom Carpaccio

The chef and owner of Chicago’s fine dining Esme shares his inimitable spin on Wagyu Carpaccio, including pine nut vinaigrette and housemade mushroom shoyu.

Chefs

Industry-leading chefs talk us through their creative process and how Westholme Wagyu inspires new culinary explorations.
Chris Cosentino’s Wagyu Striploin au Poivre with Snails & Watercress

Chris Cosentino’s Wagyu Striploin au Poivre with Snails & Watercress

The San Francisco chef’s fun take on pepper steak plays with  the idea of surf ‘n’ turf by coming up with ‘turf ‘n’ turf’, connecting the cows with the snails that live among the watercress they graze on.

Recipes
We are continually inspired by leading chefs and the way they create and innovate with Westholme Wagyu.
Brandon Jew’s Wagyu Lion’s Head Meatball

Brandon Jew’s Wagyu Lion’s Head Meatball

San Francisco chef Brandon Jew works his magic with hand cut striploin Wagyu, blending it with Dungeness crab and Napa cabbage, in a clay hotpot.