Twice cooked Greenlea beef brisket, soba noodles, sauté of wong bok cabbage and lapchang sausage, mung beans and toasted peanuts with fragrant broth

Greenlea Beef Scotch fillet on cranberry, walnut and barley risotto with tarragon butter sauce

Roasted Ovation Lamb rack with basil and almond crust served with summer corn and fresh bean succotash

BBQ Ovation Lamb Boneless Leg with Hungarian spices, fresh lemon, sea salt and olive oil

Mushroom stuffed first light venison shortloin wrapped in bacon, served with cauliflower creme, honey baked pumpkin and garden beets

This gluten free, Paleo friendly version of the classic Beef Wellington is a great way to impress guests!

Take your roast beef to the next level with these classic flavours.

Remove the Lamb from the fridge and allow to warm up to room temperature before you cook it. Preheat the oven to 180ºC...

Take the venison out of the fridge approx. 30 minutes before cooking.  Remove from the packaging and pat dry then season with salt and pepper...

Season the venison liberally with salt and pepper.  Heat a pan or the BBQ, add a little oil and sear the meat for 2-3 minutes.