Born wild and hand selected to provide an authentic flavour profile that is quintessentially Australian, Westholme is instantly recognisable for its signature juicy tenderness that offers a timeless experience, every time.

Westholme is delighted to announce its entry into the Middle Eastern market, via exclusive distribution with Classic Fine Foods, the leading food and beverage team. Westholme is the cut of choice for top chefs around the world, known for its rich, even marbling and expressive depth of flavour.

On 9th October 2018, Westholme will be presented to an exclusive group of media and culinary thought-leaders, with a tasting menu crafted by Executive Chef and Culinary Innovator Freddy Money, held at the Four Seasons, Jumeirah Beach, Dubai.  A series of dishes will reveal Westholme’s alluring complexity, layer by layer, course by course.

Freddy Money is tasked with the recipe development of Westholme, having trained with some of the best chefs in the world, including roles within the Alain Ducasse, The Dorchester Collection and Paco Roncero. He is committed to sharing his experience as well as tried-and-tested ideas with chefs. Westholme offers refreshing experiences with its alternative cuts on top of the popular Cube Roll, Tenderloin and Striploin.  To him, each dish he creates has to tell the authentic story of its ingredients. Freddy Money believes that so many characteristics of a Westholme can be communicated when a Chef is freed from convention.

Born wild with the freedom to graze on natural land for as far as the eye can see, the Westholme herd are finished on a proprietary blend of grains. The stewards of Westholme have spent the better half of the past 200 years perfecting their craft, consistently creating a premium product but always doing things the best way, never just the easy way.

Every step of the way, the best global standards from station to restaurant are met, and it’s this attention to detail that ensures the authentic Australian flavour profile of Westholme.

The Freedom of Westholme: A Tasting Journey by Chef Freddy Money

Westholme tartare, crispy quail eggs, rocket emulsion and fried capers

Braised Westholme Short Rib, potato and truffle cream

Westholme Striploin, onion soubise, roasted grelots and sherry vinegar

Grilled Westholme Tomahawk, seasonal vegetables, creamed spinach and béarnaise sauce

Raspberry cream with verbena granita

Chefs enjoy creating their own version of Westholme, valuing the freedom to pick from a variety of chef’s cuts that never fail to deliver the same reliable quality, yet offer different forms of enjoyment.

 

Source: TOH PR