Chew the fat

Feast, because we're offering sensational, 6 week dry aged Gundooee Organic beef prime cuts. Famine, because the fall out from last February's devastating bushfires compounded by drought continues.

Congratulations to all the state winners in all categories, all of whom now progress through to compete in the national judging. Naturally, we're particularly stoked about the ones we're fortunate enough to represent.

A fascinating and detailed explanation of how South Hill Farm Wildes raise their veal calves - written by Clara Bateman.

It still astonishes me that a creature with the heft and majesty of a fully mature cow (or moose, or elk, or water buffalo) may be understood as a synthesis and distillation of every thing that is good in the simple pasture and forage that it is offered.

Veal is a challenging topic made more so by the fact that there is no clear national definition. It's not a big part of our national culinary tradition (whatever that might be) and we're aware of suspect ethical issues in the industry so we tend to give it a wide berth. But veal is delicious and it can be produced ethically. In fact, with more consumer support, male dairy calves could play a big part in providing an alternative income source for dairy farmers and play a big part in reviving their fortunes.

Because we've seen the farms where these animals lived and know the people who manage them, it's not just the physical beauty of these carcasses that moves us so much. It's also what they represent. 

Ok, I admit it. That headline (Mr Bone's contribution) was a craven attempt to get you in. But Brian Kiss did actually go off-piste and it's a serious story about the challenges farmers have to deal with in their efforts to supply us with the gorgeous food we eat each week.

...there were lots of different varieties and breeds of domestic animals in Australia. We celebrate rare, pure bred Tanglewood Large Black pigs and the welcome diversity they bring to the genetic landscape.