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Westholme
Добавлен 6 мар 2017
Nature-led Australian Wagyu
Visit our website to discover more - www.westholme.com/
Visit our website to discover more - www.westholme.com/
Nature-Led Australian Wagyu
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.
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.
Просмотров: 115
Видео
Alex Prichard: Head Chef and Culinary Director, Icebergs
Просмотров 38211 месяцев назад
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
Просмотров 28411 месяцев назад
“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
Просмотров 12711 месяцев назад
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
Просмотров 14211 месяцев назад
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
Просмотров 13411 месяцев назад
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
Просмотров 11 тыс.Год назад
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
Просмотров 12 тыс.Год назад
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
Просмотров 12 тыс.Год назад
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
Просмотров 6 тыс.Год назад
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
Просмотров 13 тыс.Год назад
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?
Просмотров 9 тыс.Год назад
“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
Просмотров 27 тыс.Год назад
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
Просмотров 18 тыс.Год назад
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
Просмотров 25 тыс.Год назад
Find the recipe for Sarah Grueneberg’s Braised Wagyu Cheek Ragu “alla Primavera” with Fresh Pappardelle and Peas on our site: www.westholme.com/sarah-gruenebergs-wagyu-beef-cheek-ragu “Wagyu cheeks need to be slowly braised to unlock their deep beefy flavour and tender, unctuous deliciousness,” says chef Sarah Grueneberg, owner of Chicago’s Monteverde. “Classically, the cheeks would be braised ...
Sarah Grueneberg’s Tagliata Steak alla Pizzaiola
Просмотров 16 тыс.Год назад
Sarah Grueneberg’s Tagliata Steak alla Pizzaiola
Nancy Silverton’s Pepper Steak “Dal Rae”
Просмотров 24 тыс.Год назад
Nancy Silverton’s Pepper Steak “Dal Rae”
Nancy Silverton's Coulotte Steak Sandwich
Просмотров 27 тыс.Год назад
Nancy Silverton's Coulotte Steak Sandwich
Nancy Silverton’s Grilled Wagyu Tagliata
Просмотров 26 тыс.Год назад
Nancy Silverton’s Grilled Wagyu Tagliata
Nancy Silverton's Porcini-Rubbed Ribeye
Просмотров 20 тыс.Год назад
Nancy Silverton's Porcini-Rubbed Ribeye
Jenner Tomaska's Tallow-Enriched Brioche Pull-Apart Bread
Просмотров 561Год назад
Jenner Tomaska's Tallow-Enriched Brioche Pull-Apart Bread
Jenner Tomaska's Striploin Pithivier with Foie Gras Sausage
Просмотров 4 тыс.2 года назад
Jenner Tomaska's Striploin Pithivier with Foie Gras Sausage
Jenner Tomaska's Red Wine Braised Short Rib with Perigourdine Sauce
Просмотров 1,3 тыс.2 года назад
Jenner Tomaska's Red Wine Braised Short Rib with Perigourdine Sauce
Chris Cosentino's Kombu Dry-Aged Coulotte with Angry Shrimp on the Barbie & Little Jems
Просмотров 6552 года назад
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
Просмотров 6772 года назад
Chris Cosentino's Wagyu Striploin Au Poivre with Snails, Garlic, Parsley & Watercress
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Просмотров 2872 года назад
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Chris Cosentino’s Braised Wagyu Cheeks with Multigrain Porridge, Broccoli Rabe & Peppercorn Jus
Просмотров 3982 года назад
Chris Cosentino’s Braised Wagyu Cheeks with Multigrain Porridge, Broccoli Rabe & Peppercorn Jus
Brandon Jew's Smoked Peppercorn Ice Milk with Shaved Wagyu Cheek Jerky
Просмотров 2402 года назад
Brandon Jew's Smoked Peppercorn Ice Milk with Shaved Wagyu Cheek Jerky
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.
Krissy ❤️❤️❤️
18-22 minutes on the grill that's an overkill...
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.🤍.
I want some!!!!! 🥩
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.
3:36 no gloves hands touch meat?
Amazing
Great video but flank, skirt and flap (bavette) are different cuts to be clear
well presented.. very informative 👏
whelp I know what I am doing with my next wagyu Picanha... dam between this and Nancy Silvertons Green Tagaliata.... Ideas Ideas...
Made my mouth water
Really nice Kristen. Surprised I haven't seen you before. Great job!
Can't trust a chef who wears gloves
I bought her book
Dal Rae, located in Pico Rivera, CA. One of my all time favs, we only go on special occasions.
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.
It's raw 🤢
It’s perfect
You are unique, Lucas!
I'd love to know what type/ brand of black pepper does Nancy use as it makes whole world of difference in a dish.
Awesome! I just got a Piedmontese bavette. leaner but gonna try your recipe! That sauce looked delicious!
Congrats are winning TOC <3
nice
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.
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!
Thank you so much!
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..
The link should be working - please let us know again if it doesn't :)
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..
@@scotelizalde538 thank you! That would be amazing!
🌈 P r o m o S M!
It is not marble it Fat and Fat is bad shoes off the wagi you’d be better eating a goat
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
Oh
Eg
Tesasasasasasasasasasasassaaaasasa
I'm trying porcini rub on my rib roast this Christmas (2022)
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
So how did it go?
@@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.
@@cybergangsters5011 Recipe reviews don't get much better than this!
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.
That's so brilliant to hear! We have several recipes on his site if you would like to experience his cooking again!
How the heck did I not see these videos! Kristen makes Korean Americans proud, especially when it comes to grilling steaks! Yum! Yum!
She is brilliant!
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!!!!
She truly is a star! Her food is also insanely delicious!
Nancy, you always tell the best stories! Cheers
Doesn't she just!
The music intensifies this dish.
Wait until you taste it!!
How did I just stumble on this video? I watched it, made it that evening, and it was astonishingly good. No doubt it would've been better if were Westholme wagyu beef, but it was pretty damn good with a local bavette cut and Kristen's instructions. Thanks for the inspiration!
Thank you for this lovely comment Craig! We're so pleased you loved the recipe!
Now that's a flavor I'm been missing for awhile. Hope to be there feasting soon.
Couldn't agree more!
Delicious
It really was, taking something so simple an elevating it courtesy of Westholme :)
My favorite steak to cook for a crowd...great job! Loved the olive tapenade.
No sign of the recipe at that link.....sad.
The link is here! www.westholme.com/black-pepper-beef Happy cooking!
@@westholme Thank you!
I can't find the recipe. Anyone got a link?
It can be found on our website www.westholme.com
Lucas Sin is going to be a Super-Star Chef. He is the future. just love watching this dude
Us too!
Lucas Sin is the future of the food scene in America. Hottest new chef in America !!!!!!
The BEST and HOTTEST new Chef in America. He is everything rolled into one. He's got talent, knowledge and looks. 🔥🔥🔥🔥
Great production, i am happy to see a woman griller ! You are fantastic!!
How does this quality of a production have only 800 subs? The world has gone mad.
Haha, thank you! We appreciate the kind words!
He's just fantastic. I'm also of Chiu Chow heritage.
Isn't he! We hope you enjoyed the video!