Leaner than scotch, bolder than fillet — the rump deserves its moment
Rump comes from the hindquarter — a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.
Blitz all chimichurri ingredients in a food processor — or finely chop everything by hand — until roughly combined. Set aside for at least 30 minutes for the flavours to develop.
1 cup parsley4 cloves garlic1/2 cup olive oil3 tbsp red wine vinegarBring the rump to room temperature. Pat dry with paper towel. Season generously.
~320g rump steakflaky salt and pepperHeat a cast iron pan until smoking. Add a small amount of oil.
high smoke-point oilSear the rump for 3–4 minutes per side for medium-rare.
Rest for 6–8 minutes. Slice thinly against the grain.
Serve over the chimichurri with a simple green salad alongside.
💡 Always rest rump steak, and always slice against the grain. Slicing across the muscle fibres shortens what you're chewing through, making every bite more tender regardless of the cooking.
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Osso Buco-Style Braised Chump Chops with Gremolata
The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata
Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.
Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata
Pea-and-ham thinking, straight from the lamb paddock
Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.
T-Bone with Bearnaise from Scratch
The sauce that turns a steak into an occasion
Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.
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Grass-Fed Beef Fillet: The Special Occasion Steak Made Simple
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