Bright, bold, and better than anything you'll order in a restaurant
Thai beef salad — yam nua — is one of the most vivid, flavourful salads in the world. Thinly sliced cooked beef dressed in lime, fish sauce, chilli, and toasted rice powder, scattered with fresh mint and coriander. The key is to cook the beef to medium-rare and slice it very thin. The round, when treated correctly, is ideal — its clean, lean flavour lets the dressing take centre stage without competing.
Make the toasted rice powder: dry-toast raw jasmine rice in a pan until golden, then grind finely. Set aside.
2 tbsp toasted rice powderWhisk together all dressing ingredients. Taste — it should be sharp, salty, and slightly sweet.
4 tbsp lime juice3 tbsp fish sauce1–2 tsp chilli flakes1 tsp sugarBring the round steaks to room temperature. Pat dry and season.
460g round steaksCook in a screaming hot pan for 2–3 minutes per side for medium-rare. Rest for 5 minutes.
Slice as thinly as possible against the grain.
Combine the warm beef slices with the red onion, spring onion, tomatoes, and dressing. Toss to coat.
1/2 red onion4 spring onions4 cherry tomatoesAdd the mint, coriander, and chilli. Toss gently.
mint leavesfresh coriander1 long red chilliScatter with toasted rice powder immediately before serving.
2 tbsp toasted rice powderServe over or alongside lettuce leaves, with extra lime on the side.
baby cos or butter lettuce💡 The dressing should be aggressively seasoned — more lime and fish sauce than feels comfortable. The fresh herbs and rice balance it. Taste and keep going until it makes your lips tingle.
Thai flavours meet ecological farming. This is food worth sharing. Join the Your Farmer community. 🌿
Three Simple Steps
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
Subscribe to a share of the harvest, or start with a one-off fixed pack.
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
We deliver in a reusable esky we collect next time. No couriers, no waste.
Grass-Fed Mince, Sausage and Diced Beef Pack
Grass-Fed Beef and Lamb BBQ Box
Pastured Lamb Roast and Slow-Cook Box
Whole Pastured Lamb, Cut Your Way
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.
We'll check we deliver to your area.
Share:
Stuffed and Rolled Grass-Fed Round with Spinach, Feta and Pine Nuts
Slow Cooker Grass-Fed Pot-Roast Style Round Steaks with Root Vegetables