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Nature-Led: A short film about our big idea.
What does it mean to be nature-led?
“To me being Nature-Led is about looking to nature for direction and understanding of to how to interact with the landscape. We do things differently, and it’s hard, but that’s what we do. We commit to something that’s beyond ourselves. We work in ways that's about bringing about a better future, not just for us, but for everyone else.” - Naomi Wilson, Head of Environment and Sustainability
Learn more at www.westholme.com/our-story
มุมมอง: 120

วีดีโอ

Nature-Led Australian Wagyu
มุมมอง 3297 หลายเดือนก่อน
We’re led by the land. Led by a belief that better land makes better beef. Raised is better. Better tasting. Better for the environment. Better for the way we eat today. Full flavor, cross-cultural, open kitchens. For open-pasture grazers and Michelin star-gazers. The star chefs and rising stars. For the next 200 years. Westholme is Nature-Led Australian Wagyu.
Alex Prichard: Head Chef and Culinary Director, Icebergs
มุมมอง 443ปีที่แล้ว
Icebergs Dining Room and Bar is arguably Australia’s most iconic restaurant. Launched in 2002, the Sydney institution is beloved for its modern Italian food, ineffable style and unparalleled views across Bondi Beach. We caught up with chef Alex Prichard to talk about the restaurant’s philosophy, the way dishes evolve, and the place of Westholme Wagyu on the menu. “Icebergs is bigger than any of...
Charlie Carrington - Smoked Rump Cap with Barbecue Sauce
มุมมอง 322ปีที่แล้ว
“This is inspired by Texas barbecue but it’s served more like roast beef, carved at the table if you like,” says Charlie. “The rump’s smokiness is boosted by a barbecue sauce that’s built around smoked apple and vegetables, and there’s freshness and crunch from coleslaw.” Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisi...
Charlie Carrington - Grilled Striploin With Corn Tortillas
มุมมอง 151ปีที่แล้ว
Simple and tasty, this is a flavoursome, colourful Mexican-inspired dish that people can build themselves from individual elements. The steak is lightly cooked over coals and served sliced to pile into tortillas. Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisine three times a year. The ambitious concept sees Charlie tr...
Charlie Carrington - Grilled Wagyu Pho Tartare
มุมมอง 162ปีที่แล้ว
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisine three times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. “This is the first dish we did at Atla...
Charlie Carrington - Wagyu Rump Cap with Three-Cup Sauce
มุมมอง 158ปีที่แล้ว
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisine three times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. “This Wagyu Rump Cap with Three-Cup Sa...
Ben Williamson’s Nahm Dtok of Rib Cap with Whipped Cashew
มุมมอง 11Kปีที่แล้ว
In its classic form, nahm dtok is a Thai grilled meat salad with an abundance of herbs, a fish-sauce-spiked dressing and extra texture from roasted rice powder. This version from sAme sAame chef Ben Williamson spins a traditional salad into a contemporary share course, adding body with a bed of whipped cashew and an extra lick of fire flavour with charcoal oil. Westholme rib cap - lightly seare...
Scott’s Pickett’s Wagyu Sirloin with Black Garlic and Jerusalem Artichoke
มุมมอง 13Kปีที่แล้ว
This is a simple dish of great depth and character, highlighting the qualities of the Westholme Wagyu. The flavours are robust but balanced. “We’ve got charry notes, smoky notes, sweet and sour all building into a balanced dish,” says chef Scott Pickett. Scott Pickett’s Melbourne restaurant group spans various cuisines - Chancery Lane is French, Longrain is Thai, stately Matilda is a contempora...
Scott Pickett’s Wagyu Tartare with Juniper and Quince
มุมมอง 12Kปีที่แล้ว
This is an autumnal take on steak tartare with a lively juniper emulsion stepping in for traditional egg yolk, and classic cooler weather ingredients such as quince and pine mushroom adding depth and texture. The knuckle isn’t the cut that most chefs would turn to for tartare but it works well. A quick sear adds some caramelised contrast, and the texture holds up well when the Wagyu is hand-cho...
Will It Wagyu - 'Tuetano' The Bone Marrow
มุมมอง 6Kปีที่แล้ว
Find the recipe on our site here: www.westholme.com/diana-davilas-tuetano-con-sabores-de-caldo-de-res Diana Davila owns Mi Tocaya in Chicago. For our Will It Wagyu series, chef and author Carla Lalli Music heads to Mi Tocaya on an important mission of discovery. Will Diana’s beloved bone marrow dish work with Australian Wagyu? The name of this dish - Tuetano Con Sabores De Caldo De Res - transl...
Will It Wagyu - The Burrito
มุมมอง 13Kปีที่แล้ว
Will It Wagyu - The Burrito Find the recipe here: www.westholme.com/diana-davilas-carne-asada-steak-burrito Diana Davila owns Mi Tocaya in Chicago. For our Will It Wagyu series, chef and author Carla Lalli Music heads to Mi Tocaya on an important mission of discovery. Will Diana’s famous burrito work with Australian Wagyu? Diana’s Mi Tocaya burrito incorporates the flavours and celebratory mood...
Will It Wagyu?
มุมมอง 9Kปีที่แล้ว
“Will it Wagyu?” Our new series asks an important question…Will It Wagyu? We head to Chicago with Carla Lalli Music, visiting restaurants Mi Tocaya and Kasama. Chefs Diana Davila and Timothy Flores make signature dishes with our Australian Wagyu to solve the mystery once and for all: Will It Wagyu? Coming soon! #wagyu #australianwagyu #westholme #willitwagyu #recipe #mexicanfood
Grilled Spiced Wagyu Ribeye by Sarah Grueneberg
มุมมอง 27K2 ปีที่แล้ว
Sarah Grueneberg’s Grilled Pimenton-Spiced Ribeye with Charred Ramps and Feta - find the recipe on our site here: www.westholme.com/sarah-gruenebergs-pimenton-spiced-cowboy-ribeye Sarah Grueneberg is the chef and owner of Monteverde, an Italian restaurant in Chicago. “This thick-cut bone-in ribeye evokes memories of my Texas upbringing; cooking meats over slow fire, grilling steaks and that sme...
How To Make Grilled Wagyu Spiedini with Sarah Grueneberg
มุมมอง 18K2 ปีที่แล้ว
Sarah Grueneberg’s Grilled Wagyu Spiedini with Radicchio Orange Mostarda Recipe here: www.westholme.com/sarah-gruenebergs-grilled-wagyu-spiedini “I love anything on a stick and always have at least one skewer on the menu,” says chef Sarah Grueneberg, owner of Chicago’s Monteverde. “The Italians are so creative when it comes to their spiedini and arrosticini - they’re a great way to show off the...
Wagyu Beef Cheek Ragu with Sarah Grueneberg
มุมมอง 26K2 ปีที่แล้ว
Wagyu Beef Cheek Ragu with Sarah Grueneberg
Sarah Grueneberg’s Tagliata Steak alla Pizzaiola
มุมมอง 16K2 ปีที่แล้ว
Sarah Grueneberg’s Tagliata Steak alla Pizzaiola
Nancy Silverton’s Pepper Steak “Dal Rae”
มุมมอง 25K2 ปีที่แล้ว
Nancy Silverton’s Pepper Steak “Dal Rae”
Nancy Silverton's Coulotte Steak Sandwich
มุมมอง 27K2 ปีที่แล้ว
Nancy Silverton's Coulotte Steak Sandwich
Nancy Silverton’s Grilled Wagyu Tagliata
มุมมอง 27K2 ปีที่แล้ว
Nancy Silverton’s Grilled Wagyu Tagliata
Nancy Silverton's Porcini-Rubbed Ribeye
มุมมอง 26K2 ปีที่แล้ว
Nancy Silverton's Porcini-Rubbed Ribeye
Jenner Tomaska's Ribeye Carpaccio
มุมมอง 17K2 ปีที่แล้ว
Jenner Tomaska's Ribeye Carpaccio
Jenner Tomaska's Tallow-Enriched Brioche Pull-Apart Bread
มุมมอง 6992 ปีที่แล้ว
Jenner Tomaska's Tallow-Enriched Brioche Pull-Apart Bread
Jenner Tomaska's Striploin Pithivier with Foie Gras Sausage
มุมมอง 4.8K2 ปีที่แล้ว
Jenner Tomaska's Striploin Pithivier with Foie Gras Sausage
Jenner Tomaska's Red Wine Braised Short Rib with Perigourdine Sauce
มุมมอง 1.5K2 ปีที่แล้ว
Jenner Tomaska's Red Wine Braised Short Rib with Perigourdine Sauce
Our Australian Wagyu Story
มุมมอง 10K2 ปีที่แล้ว
Our Australian Wagyu Story
Chris Cosentino's Kombu Dry-Aged Coulotte with Angry Shrimp on the Barbie & Little Jems
มุมมอง 6942 ปีที่แล้ว
Chris Cosentino's Kombu Dry-Aged Coulotte with Angry Shrimp on the Barbie & Little Jems
Chris Cosentino's Wagyu Striploin Au Poivre with Snails, Garlic, Parsley & Watercress
มุมมอง 7202 ปีที่แล้ว
Chris Cosentino's Wagyu Striploin Au Poivre with Snails, Garlic, Parsley & Watercress
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
มุมมอง 2982 ปีที่แล้ว
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Chris Cosentino’s Braised Wagyu Cheeks with Multigrain Porridge, Broccoli Rabe & Peppercorn Jus
มุมมอง 4112 ปีที่แล้ว
Chris Cosentino’s Braised Wagyu Cheeks with Multigrain Porridge, Broccoli Rabe & Peppercorn Jus

ความคิดเห็น

  • @Zebrajellyfishphoto
    @Zebrajellyfishphoto 11 วันที่ผ่านมา

    Grape seed oils are toxic. "High smoke point" is not an accurate description nor a good thing but actually a misnomer. Great video otherwise.

  • @tracyrice9282
    @tracyrice9282 23 วันที่ผ่านมา

    Why is Mr Lowy acknowledge Eora Nation not Australia 🇦🇺 while conspires to sabotage Australian cattle farms depopulate beef customers with Eugenist bill gates ???? Australian farmers you are being played by billionaires who advise govt and legacy media plays dumb Not your friend Ask India ask usa farmers

  • @famousseamus17
    @famousseamus17 หลายเดือนก่อน

    Porcini Spice Rub 60 g (2 oz) dried porcini 1 tbsp red pepper flakes ¼ cup sugar 2 tbsp kosher salt, plus more for seasoning 2 tbsp freshly ground black pepper

  • @bartlinssen7443
    @bartlinssen7443 หลายเดือนก่อน

    looks great, where is the recipe

  • @markmolnar6200
    @markmolnar6200 หลายเดือนก่อน

    yet thinks that the meat juice is blood

  • @nadanalia3000
    @nadanalia3000 2 หลายเดือนก่อน

    Oh man, this looks like a dream. I’m dairy allergic but I’m gonna sub the cream for vegan thickened cream. Thank you for sharing, I can’t wait to try this

  • @andio310
    @andio310 2 หลายเดือนก่อน

    @kris try Chinese XO sauce

  • @mamazuhause143
    @mamazuhause143 2 หลายเดือนก่อน

    😋🙋🌷

  • @SimonZimmermann82
    @SimonZimmermann82 3 หลายเดือนก่อน

    Thumbs up for handling cow meat without stupid gloves

  • @yeowchongong5608
    @yeowchongong5608 3 หลายเดือนก่อน

    I am starving 😂

  • @seavale11
    @seavale11 4 หลายเดือนก่อน

    wagu still not nice

  • @anamorimori
    @anamorimori 4 หลายเดือนก่อน

    perfection

  • @Rhystaylor-km5nw
    @Rhystaylor-km5nw 5 หลายเดือนก่อน

    The recipe on the linked website is wrong. Cause me to make a big soupy fatty mess- not enough flour in the recipe. Please check the website and to make sure it correct. Im sure its wrong.

  • @erichirsch583
    @erichirsch583 6 หลายเดือนก่อน

    Krissy ❤️❤️❤️

  • @MrTimRo
    @MrTimRo 6 หลายเดือนก่อน

    18-22 minutes on the grill that's an overkill...

  • @mojinxx
    @mojinxx 8 หลายเดือนก่อน

    Best steak I ever cooked. wow. It wasn’t a tomahawk but it was a ribeye and I substituted homemade ghee for the oil. The pan juices were delectable. Kristen knows! So glad she shared her techniques.🤍.

  • @danaglass1265
    @danaglass1265 9 หลายเดือนก่อน

    I want some!!!!! 🥩

  • @appsbroadhurst5500
    @appsbroadhurst5500 9 หลายเดือนก่อน

    Narcissist cook. Would be better to be less about her and more about the cooking. Not famous enough to care about the fact she likes pasta.

  • @hoppinghobbit9797
    @hoppinghobbit9797 10 หลายเดือนก่อน

    3:36 no gloves hands touch meat?

  • @joonkidad
    @joonkidad 10 หลายเดือนก่อน

    Amazing

  • @cowboybuddhaful
    @cowboybuddhaful ปีที่แล้ว

    Great video but flank, skirt and flap (bavette) are different cuts to be clear

  • @poobum9857
    @poobum9857 ปีที่แล้ว

    well presented.. very informative 👏

  • @ryanw.881
    @ryanw.881 ปีที่แล้ว

    whelp I know what I am doing with my next wagyu Picanha... dam between this and Nancy Silvertons Green Tagaliata.... Ideas Ideas...

  • @lukebell7131
    @lukebell7131 ปีที่แล้ว

    Made my mouth water

  • @tomthyme
    @tomthyme ปีที่แล้ว

    Really nice Kristen. Surprised I haven't seen you before. Great job!

  • @filipzietek5146
    @filipzietek5146 ปีที่แล้ว

    Can't trust a chef who wears gloves

  • @oscarmorales3243
    @oscarmorales3243 ปีที่แล้ว

    I bought her book

  • @_BusterHighmen
    @_BusterHighmen ปีที่แล้ว

    Dal Rae, located in Pico Rivera, CA. One of my all time favs, we only go on special occasions.

  • @m.theresa1385
    @m.theresa1385 ปีที่แล้ว

    Congrats on your New York Times cover Kristen! Looking forward to seeing you host Top Chef. Edit: Ps. Grape seed is my preference for a neutral high heat oil too. I find it weird that it’s not mentioned more frequently on cooking shows.

  • @lilodickerson1781
    @lilodickerson1781 ปีที่แล้ว

    It's raw 🤢

    • @dh05z28
      @dh05z28 6 หลายเดือนก่อน

      It’s perfect

  • @frankttt604
    @frankttt604 ปีที่แล้ว

    You are unique, Lucas!

  • @magdalenakantarska7356
    @magdalenakantarska7356 ปีที่แล้ว

    I'd love to know what type/ brand of black pepper does Nancy use as it makes whole world of difference in a dish.

  • @teslarex
    @teslarex ปีที่แล้ว

    Awesome! I just got a Piedmontese bavette. leaner but gonna try your recipe! That sauce looked delicious!

  • @Seeker6192
    @Seeker6192 ปีที่แล้ว

    Congrats are winning TOC <3

  • @xernex9237
    @xernex9237 ปีที่แล้ว

    nice

  • @bak4320
    @bak4320 ปีที่แล้ว

    Mi Tocaya is a truly fantastic restaurant and worth every penny IMO but its a little ironic to hear the chef gripe about mom and pops nickel and dime over +1$ sour cream and avos given what they charge for the standard burrito at her restaurant. Its clear that the care and quality is there but I dont think the comparison is fair.

  • @MrHighRaw
    @MrHighRaw ปีที่แล้ว

    I haven't seen your content before and while this doesn't help me at all (as I'm pan frying skirt a quarter of that size) the video was still excellent and mesmerizing!

    • @westholme
      @westholme ปีที่แล้ว

      Thank you so much!

  • @scotelizalde538
    @scotelizalde538 ปีที่แล้ว

    I’ve been looking for this recipe for years! I grew up going to the Dal Rae in Pico Rivera.. I click on the link but it says page not found..

    • @westholme
      @westholme ปีที่แล้ว

      The link should be working - please let us know again if it doesn't :)

    • @scotelizalde538
      @scotelizalde538 ปีที่แล้ว

      Thank you so much for this video.. next time I see Kevin or Lauren from the Dal Rae I will show them this video.. they will love it..

    • @westholme
      @westholme ปีที่แล้ว

      @@scotelizalde538 thank you! That would be amazing!

  • @deanwilkerson5681
    @deanwilkerson5681 ปีที่แล้ว

    🌈 P r o m o S M!

  • @craighardy1753
    @craighardy1753 2 ปีที่แล้ว

    It is not marble it Fat and Fat is bad shoes off the wagi you’d be better eating a goat

  • @craighardy1753
    @craighardy1753 2 ปีที่แล้ว

    Why would you use this shit meat for a start Marbling none as Fat remember when lean beef was good for your heart and the fat was bad worst beef cattle ever Wagyou

  • @aman2140
    @aman2140 2 ปีที่แล้ว

    Oh

  • @aman2140
    @aman2140 2 ปีที่แล้ว

    Eg

  • @aman2140
    @aman2140 2 ปีที่แล้ว

    Tesasasasasasasasasasasassaaaasasa

  • @yorusama5011
    @yorusama5011 2 ปีที่แล้ว

    I'm trying porcini rub on my rib roast this Christmas (2022)

    • @westholme
      @westholme 2 ปีที่แล้ว

      It will be a hit for sure! The most important ingredient is available online at Goldbelly with free shipping this Christmas :) www.goldbelly.com/westholme-wagyu?ref=gs

    • @HolographicSkux
      @HolographicSkux ปีที่แล้ว

      So how did it go?

    • @cybergangsters5011
      @cybergangsters5011 ปีที่แล้ว

      @@HolographicSkux OMGOSH...it was absolutely AMAZING. The umami was INSANE!!! I was doubting while I was prepping it. I couldn't believe I paid a mid tier premium for the shrooms. Then ground them in my blender...which after I did, the smell was intoxicating. Then i put oil on one of my roasts, then the shrooms and the dark color was underwhelming. But into the oven and two hours later, ooooooo weeeeeee, that was an amazing smell. Next time, I'll shove some garlic cloves into the roast and that with the shrooms are going to be SUUUH-WEEET!!!! Def give this a try. So so much umami and mixed with the steak's juices, my gosh, muh mouf is watering.

    • @westholme
      @westholme ปีที่แล้ว

      @@cybergangsters5011 Recipe reviews don't get much better than this!

  • @TsunamiSkweek
    @TsunamiSkweek 2 ปีที่แล้ว

    Really big fan of his cooking. I never made it out to Incanto but I have a meal at Porcellino once, and a few at Cockscomb. It's hard to put into words what his cooking means to me but I resonate with it so much.

    • @westholme
      @westholme 2 ปีที่แล้ว

      That's so brilliant to hear! We have several recipes on his site if you would like to experience his cooking again!

  • @tomawen5916
    @tomawen5916 2 ปีที่แล้ว

    How the heck did I not see these videos! Kristen makes Korean Americans proud, especially when it comes to grilling steaks! Yum! Yum!

    • @westholme
      @westholme 2 ปีที่แล้ว

      She is brilliant!

  • @tomawen5916
    @tomawen5916 2 ปีที่แล้ว

    Perfectly amazing!! The recipe looks outstanding but the guidance by Kristen to educate even novice barbecurers is OUTSTANDING! Well done! As a Korean American amateur griller, I am impressed by this young woman (adopted from South Korea), her poise, her self confidence and above all, her passion. Excellent video!!!!

    • @westholme
      @westholme 2 ปีที่แล้ว

      She truly is a star! Her food is also insanely delicious!

  • @remister1984
    @remister1984 2 ปีที่แล้ว

    Nancy, you always tell the best stories! Cheers

    • @westholme
      @westholme 2 ปีที่แล้ว

      Doesn't she just!

  • @remister1984
    @remister1984 2 ปีที่แล้ว

    The music intensifies this dish.

    • @westholme
      @westholme ปีที่แล้ว

      Wait until you taste it!!