​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Sovereign Five Star Lamb Racks

Not all lamb tastes the same. Sovereign Five Star Lamb from Australia truly stands out from the rest. Maybe it’s because of it’s delicately salty taste, or it’s tender texture. Thanks to the lamb being raised in the lush pastures of the Goldfields Regions of Victoria, we think it’s both. Unforgettable lamb for you to enjoy at home.

Kerwee Silver Ribeye (6-7 BMS)

Don’t settle for average steaks. Naturally buttery, Kerwee Ribeye delivers the most succulent wagyu you crave. One bite of this award winningly tender, rich and silky ribeye and you’ll agree. No steak tastes as good as Kerwee.

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

To find out more about Kerwee, click this link.

To find out more about Sovereign Five Star Lamb, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Olsson’s Sea Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Champion at the Sydney Royal Fine Food Show 2019

Ingredients

• 5 x 7pc Yumbah Greenlip Abalone
• ½ cup Mirin
• ¼ cup Sake
• 3 tbsp Miso paste (yellow or white)
• 1 tbsp white sugar
• 1 tsp sesame oil
• Green onion, to garnish, sliced
• 1 tbsp olive oil

Method

1. Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
2. Score the flat side of the abalone in a cross hatch pattern (see picture) and set aside.
3. In a small saucepan combine the Mirin and Sake, and bring to the boil for 30 seconds. Turn down to a low heat and stir in Miso paste, sugar and sesame oil. Let reduce on a low heat for 5-8 min until glaze begins to thicken. Turn off and set aside.
4. Place a pan on the lowest possible heat. Add olive oil and put abalone in pan, scored side down. Leave in the pan for 20 minutes without moving.
5. Remove abalone from the pan and dice into cubes through scored lines, then add back to the pan. Still on low heat, add the miso glaze. Stir to thoroughly mix together.
6. Increase heat if needed to help have a heavier glaze. The abalone should have a medium brown sear, with a glossy smooth finish. Spoon back into dry shell and garnish with green onions.
7. Serve immediately.

​Ingredients

• 7 x pieces Greenlip Abalone (1 7PC pack)
• 1lbs whole Pancetta, or bacon
• Yarra Valley Caviar
• Micro greens, optional

Method

1. Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
2. Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
3. Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Learn more about the award winning Yumbah Abalone by clicking here

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Enjoy the highest quality Australian lamb at home, with minimal effort required. The sharpness from the mustard pairs perfectly with the natural fattiness from the meat - a great way to impress friends and family.

Ingredients

• Sovereign Australian Lamb Rack (cap off, 8 bone)
• ¼ Dijon mustard
• 1 tbsp plain flour
• 1 tbsp soy sauce
• 1 tbsp Extra Virgin Olive Oil
• 2 sprigs fresh rosemary, chopped
• 2 sprigs fresh parsley, chopped
• ½ tsp salt
• ½ teaspoon ground black pepper

Method

1. Ensure the lamb is at room temperature before cooking. Pre heat oven to 370 F then combine all ingredients in a bowl.
2. Place the lamb rack fat side up on a baking tray lined with parchment paper. Then spread a generous amount of spread mix over the lamb.
3. Roast in the oven for 30 minutes until cooked to your liking – we suggest medium-rare – until the rub is colored and fragrant. Once cooked, allow the meat to rest for at least 5 – 7 minutes, then slice between each bone.
4. Season with salt, and serve with vegetables or a salad of your choice.

​Best enjoyed with friends and family, this recipe is for a medium-rare juicy roast with a slight blush of pink in the middle. Can be served with vegetables or a fresh salad of your choice.

Ingredients

• 1 Boneless Leg Sovereign Lamb
• 2 medium brown onions
• 2 fresh rosemary sprigs, picked
• 2 cloves garlic, thinly sliced
• Salt
• Pepper
• Vegetables of your choice (e.g., baby carrot, potatoes and asparagus)

Method

1. Preheat your oven to 420F.
2. Using a sharp knife, cut 6 incisions into the skin side of the lamb to create small pockets. In each pocket insert 2 pieces of sliced garlic and picked rosemary.
3. Rub the meat with olive oil and season with salt & pepper. Allow the meat to sit at room temperature for at least 30 minutes prior to cooking. This will result in a more tender texture once cooked.
4. Place the onions evenly in a roasting pan. Then place the lamb on top.
5. Roast the lamb in the oven for 1 hr 30 minutes, or until cooked to your liking. You can test the meat to see if it’s cooked by inserting a thin skewer into the thickest part of the meat. The juices should ooze out and be clear.
6. Carefully remove the meat from the oven tray, and loosely wrap in foil to keep warm for at least 15 minutes. Place the tray with the onions back into the oven if you’d like the vegetable to be cooked further.
7. In the meantime, prepare the rest of your vegetables.
8. Carve lamb and serve onto a warm plate or platter and arrange the vegetables. Season with salt & pepper to taste.

To find out more about Sovereign Australian lamb and its health benefits, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Simple and indulgent, this canapé will keep you coming back for more. A great smorgasbord of TMP products and combination of sweet flavor and texture .

Ingredients

• 1 x 12oz Kerwee Red NY Steak, slowly defrosted overnight
• 1 x wedge King Island Roaring Forties Blue Cheese
• 2 x tablespoon Pure Origins Wild Raw Honey
• Olsson’s Sea Salt

Method

1. Cook steak per personal choice. We suggest rare or medium-rare. See guides below.
2. Allow the steak to rest before slicing it thinly. Then cut each slice into manageable bite size pieces, and place on a plate for serving.
3. Season with sea salt, then add the cheese to each piece of meat. Finish by drizzling honey over the meat and cheese and serve.

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

This is a classic French winter scallop stew.

Ingredients

• 20 x Far West Scallops, any size, defrosted
• 1 brown onion, chopped – chopped
• 2 tbs Currawong Lemon Infused Olive Oil
• 2 garlic cloves, chopped
• 1 red pepper, finely diced
• 1 stick celery, finely diced
• ½ cup white wine
• 1 cup canned tomatoes, diced
• Small pinch Saffron
• Fresh parsley, chopped
• Salt & pepper
• Fresh baguette, optional

Method

1. Ensure the scallops have thoroughly defrosted.
2. Using a heavy based pan, gently sauté the onion using half the oil until onions turn translucent. Add the garlic, celery, and red pepper and cook on medium heat for 5 minutes until tender.
3. Meanwhile using a separate pan, heat the remaining oil until hot. Pat down the scallops to remove any excess moisture, then carefully sear the scallops for 1 minute each side until a golden crust has formed. Remove, then set aside on a plate. Wipe the pan clean, and repeat the process until all scallops have been seared.
4. Turn the heat up on the pan containing the vegetables, then add the saffron and wine to deglaze the pan. Lower the heat, then gently place in the scallops and add the tomatoes. Bring to a gentle boil.
5. Taste for seasoning and serve in a bowl topped with chopped parsley. Serve with fresh crunchy baguette or toast.

Simple, yet big in flavor. This salad is perfect for those who enjoy the finer things in life.

Ingredients

• 6 scallops, thawed
• 1/3 cup fresh lime juice
• 5 tsp honey
• 1 tbsp rice vinegar
• ¼ tsp salt
• 1/2 Bell pepper, roughly chopped
• Pea shoots for garnish
• Mescaline salad mix
• Extra Virgin Olive Oil

Method

1. Defrost scallops before use. Gently remove remaining piece of membrane (this will be a beige color piece on the side that is a little firmer than the scallop meat). Place on paper towel, pat dry and set aside.
2. Make the dressing by mixing the lime juice, honey, vinegar and salt in a bowl. Avoid using a metal bowl as this reacts with the lime juice and alters the flavor. Set aside.
3. Dice the bell pepper and mix with an even amount of both salad mix and pea shoots in a bowl.
4. Heat a non-stick pan and add enough olive oil to lightly cover the pan. When the pan begins to smoke add the scallops, one at a time. Keep heat on a medium high heat and let sit for 30 seconds. Gently move each scallop separately, if they don’t move they aren’t ready .
5. Once they are sealed and move, turn scallops and turn heat off. Let sit for a further 15 -20 seconds and remove to a separate plate. They should feel firm but not hard and have a nice golden brown sear around the edges and a little across the center. The scallops will taste sweet with a medium texture when eaten.
6. Dress the salad mix and gently place the scallops on the edge and atop the salad, add a little more dressing to cover the scallops. Serve immediately.

To find out more about Far West Scallops, click this link

​To find out more about what makes Far West Scallops unforgettable, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Australian Tiger Shrimp

The best shrimp are found along the tropical coastline of Queensland and northern New South Wales, Australia. The warm, unpolluted waters and river inlets create the perfect farming conditions for Tropic Co Tiger Shrimp to thrive. With distinctive tiger stripes, Tropic Co Shrimp are firm and sweet. Perfect for any occasion, you’ll soon find any excuse will do.

Species: Penaues monodon

Far West Scallops

The epitome of elegance. Ballot’s Saucer Scallops are caught wild off the South Coast of Western Australia. With vast and unpolluted waters, these types of scallops are sweet and buttery. Perfectly white in color with just a hint of saltiness, Far West Scallops are a celebration of the Australian sea.

Species: Ylistrum balloti

Currawong Lemon Agrumato

The delicate balance of the mediterranean style olives and lemons brings freshness to your favorite seafood or salad. Or add a twist to your baking and desserts. Lemon Agrumato was awarded by the Australia Olive Assocation The Best Flavored Olive Oil in 2017.

HOW TO THAW SHRIMP IN THE FRIDGE

1. Tropic Co shrimps have been individually snap frozen for your convenience. Remove desired amount of shrimp from packaging. Place frozen shrimp in an airtight container

2. Place in fridge and cover to defrost a day before intended use

HOW TO STORE SHRIMP

1. If fresh or once defrosted: place peeled shrimp in an airtight container and store in the coldest part of the fridge

2. Once thawed, shrimp should not be refrozen as the quality deteriorates

HOW TO PEEL SHRIMP

1. Hold the body of the shrimp and carefully twist of the head. Peel under and away.

2. Grasp as many legs as you can between your thumb and index finger

HOW TO DEVEIN SHRIMP

1. Ensure shrimp have completely defrosted

2. Straighten shrimp and gently grasp the vein located on the back of the shrimp

3. Slowly pull the vein out

To find out more about Far West Scallops, click this link.

To find out more about Tropic Co Tiger Shrimp and their sustainable farming practices, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Tropic Co Tiger Shrimp

To have the ultimate Surf & Turf you need the best shrimp, and the best shrimp are found in Australia. The tropical coastline of Queensland and northern New South Wales provides warm, unpolluted waters and river inlets create the perfect farming conditions for Tropic Co Tiger Shrimp to thrive. With distinctive tiger stripes, Tropic Co Shrimp are firm and sweet. Perfect alongside a rich Kerwee steak.

Kerwee Red Filet

Small in size, big in flavor. Silky smooth Kerwee Filet with plump Tropic Co Tiger Shrimp - it doesn’t get any better than that. Impress your guests with an Australian Wagyu Filet that is like no other. This is wagyu that melts in your mouth like butter. Go on, treat yourself. You deserve the best.

Kerwee Red NY Strip

You don’t need to leave your home to enjoy award winning Wagyu. Let us bring it to you. Unforgettably tender with the signature Kerwee marbling throughout, each bite simply gets better and better. The only other beef that tastes this good is the Kerwee steak you ordered last time.

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Deliciously creamy sauce is perfectly paired with silky smooth Kerwee Wagyu Filet and plump Tropic Co Tiger Shrimp. This recipe serves 2 people.

Ingredients

• 2 x 6oz Kerwee Filet
• 6 x Tropic Co Tiger Prawns, defrosted and peeled
• 1 cup heavy cream
• ½ cup Parmesan cheese, shave or grated
• 1 sprig fresh thyme Thyme
• 1 clove garlic, crushed
• Olsson’s Sea Salt flakes
• Salt & pepper to taste

Method

1. Defrost and peel the shrimp following the guide below. Bring the meat to room temperate before cooking.
2. Heat the cream in a saucepan with thyme and garlic. Slowly simmer until it has reduced by half, being careful not to burn or boil - heating the cream on high heat will cause it to quickly rise in the saucepan; be sure to keep an eye on it.
3. Once reduced by half, stir in the parmesan cheese and season with salt and pepper. Turn off and set aside, making sure it doesn’t cool too much.
4. Then heat a heavy based pan on high, and add a little extra virgin olive oil. Season the meat with Olsson’s Sea Salt Flakes and pepper.
5. Once the pan is searing hot, carefully sear each side of the filet for roughly 30 seconds. Make sure it is a hard sear - look for a caramelized crust.
6. Then cook the filet in the pan for 2 -3 minutes each side for medium-rare. Remove from the pan, then allow to rest for half the time cooked.
7. Using a separate pan, sauté the shrimp until cooked.
8. Plate the steak, sliced or unsliced, with the shrimp. Carefully pour the warm sauce over the top of the filet and shrimp, and serve with sautéed spinach or other warmed vegetables.
9. Serve immediately.

HOW TO THAW SHRIMP IN THE FRIDGE

1. Tropic Co shrimps have been individually snap frozen for your convenience. Remove desired amount of shrimp from packaging. Place frozen shrimp in an airtight container

2. Place in fridge and cover to defrost a day before intended use

HOW TO STORE SHRIMP

1. If fresh or once defrosted: place peeled shrimp in an airtight container and store in the coldest part of the fridge

2. Once thawed, shrimp should not be refrozen as the quality deteriorates

HOW TO PEEL SHRIMP

1. Hold the body of the shrimp and carefully twist of the head. Peel under and away.

2. Grasp as many legs as you can between your thumb and index finger

HOW TO DEVEIN SHRIMP

1. Ensure shrimp have completely defrosted

2. Straighten shrimp and gently grasp the vein located on the back of the shrimp

3. Slowly pull the vein out

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

To find out more about Kerwee, click this link.

To find out more about Tropic Co Shrimp, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Kerwee Angus NY Strip Steak

With a shorter feeding program, Kerwee brings you a unique steak worth talking about. Whether treating your friends or enjoying a family dinner after a long day of work, award winning Australian Kerwee is the only steak we reach for.

Kerwee Red NY Strip Steak

High quality beef that is full of flavor and is truly mouthwatering. As an all round crowd-pleaser, this delicious wagyu beef is best served medium-rare.

Kerwee Silver NY Strip Steak

The ultimate high quality beef - tender, and flavorful. Unforgettably tender with the signature Kerwee marbling throughout, this delicious steak will always impress.

Olsson’s Sea Salt Flakes

Striking packaging, yet soft, sweet and delicate sea salt flakes. From unspoiled waters of the Great Australian Bight, Olsson’s brings you completely natural sea salt flakes. No chemicals, no preservatives. Just the taste of the Australian sea. Proudly display this on your kitchen bench or table, and let Olsson’s Sea Salt Flakes take your cooking to new heights.

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

The Kerwee group is a family owned company that has complete control over their production systems. To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

To find out more about Olsson’s Salt, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

This is the easiest way to jazz up your regular meat and veg. While the Kerwee Fillet is naturally juicy and tender, the butter and garlic take this meal to another level. Enjoy this at home with your favorite bottle of wine.

Ingredients

• 2 x 6oz Kerwee 6-7 BMS Filet mignon
• Potatoes (Fingerling is suggested, but any kind is fine)
• 2 cloves garlic, squashed
• 2 tbsp unsalted butter
• ½ bunch fresh thyme
• ½ tsp Kosher salt
• 1 tsp Olsson’s sea salt
• Extra virgin olive oil

Method

1. Ensure the meat has been correctly defrosted following the defrosting guide below. On the day of cooking, remove meat from the fridge and bring to room temperature. Pre heat the oven to 420 F.
2. Wash the potatoes and add to pot with cold water* and kosha salt. Bring to the boil and cook the potatoes until you can pierce a knife easily through the center.
3. Then strain the potatoes and let them cool enough to touch. Squeeze, or use the bottom of a sauce pan to squash the potatoes so they are slightly broken but still whole.
4. Mix 1 clove garlic, half the thyme, ½ teaspoon sea salt and combine. Pour seasoned potatoes onto a tray lined with parchment paper and roast in the oven for 20 – 30 minutes. Check after 15 minutes and turn so all sides become golden and crunchy whilst the middle stays soft and fluffy.
5. Towards the end of the potatoes being roasted, begin to cook the meat. Heat a pan over high heat, and drizzle with olive oil. Sear both sides of the fillet. We recommend 3 – 4 minutes each side for medium-rare.
6. Once you have turned the steak over to the second side, add the butter, the remaining thyme and garlic. Once the butter has melted and started to infuse with the thyme and garlic, carefully baste the meat with the flavored butter for 1-2 minutes until cooked to desired temperature – remembering this will continue to cook the meat.
7. Remove from heat and let rest for about 3 minutes, or half the cooking time. Serve with the garlic and thyme potatoes, and season with Olsson’s Sea Salt Flakes.
8. *All root vegetables have to start I cold water, heating the outside layers gradually allows the cell walls get reinforced and become more resistant to the effects of overcooking

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Olsson’s Sea Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

HOW TO THAW SHRIMP IN THE FRIDGE

1. Tropic Co shrimps have been individually snap frozen for your convenience. Remove desired amount of shrimp from packaging. Place frozen shrimp in an airtight container

2. Place in fridge and cover to defrost a day before intended use

HOW TO STORE SHRIMP

1. If fresh or once defrosted: place peeled shrimp in an airtight container and store in the coldest part of the fridge

2. Once thawed, shrimp should not be refrozen as the quality deteriorates

HOW TO PEEL SHRIMP

1. Hold the body of the shrimp and carefully twist of the head. Peel under and away.

2. Grasp as many legs as you can between your thumb and index finger

HOW TO DEVEIN SHRIMP

1. Ensure shrimp have completely defrosted

2. Straighten shrimp and gently grasp the vein located on the back of the shrimp

3. Slowly pull the vein out

Marinade

• Tropic Co Shrimp, thawed, any desired amount
• 1/2 cup Kecap Manis (sweet soy sauce)*
• 1/4 cup honey
• 1/2 cup peanut or grapeseed oil
• 1 ½ tsp sesame oil
• 1/3 cup ginger (grated)

Garnish.

• 1/3 cup cilantro (chopped)
• 3 limes (wedges)

Misc.

• Bamboo skewers (soaked in water 30 mins prior to using)

Method.

1. Defrost shrimp a few hours before use and peel leaving the tail on.
2. Soak the bamboo skewers for 30 minutes before using - this ensures the skewers won’t burn during the cooking process.
3. Combine all marinade ingredients and pour over the peeled shrimp. Let the shrimp meat marinate for 30 - 45 minutes. This adds extra flavor while also tenderizing the meat.
4. Light up your charcoal grill and wait until the flames have died down, and the coals are white hot. In the meantime, thread each shrimp onto the skewer through the head to the tail. Do not pierce the skewer through the tail.
5. Grill for 4 -5 minutes, turning once mid-way through until nicely colored.
6. Carefully remove shrimp from the skewer, then sprinkle with cilantro and and lime wedges. Serve immediately.

*available at all good Asian markets

Ingredients

• 6 x Tropic Co Tiger Shrimp
• 1 lemon wedge
• 2 tbsp butter, melted
• Yarra Valley Caviar - click here to shop

1. Defrost the shrimp overnight, or on the morning before use.
2. Peel shrimp from behind the head, down to the start of the tail. Then carefully skewer the prawn from the tail end - as close to the belly without piercing through the flesh.
3. Grill the shrimp on a char-grill or grill. Spoon the melted butter over the top, turning until cooked and crispy. Approximately 3 minutes each side.
4. Plate the shrimp and generously squeeze lemon juice over the top. Spoon on desired amount of caviar and service immediately.
5. For an extra indulgent taste, peel off the head and fill with caviar and eat. The texture will be crunchy, sweet and with a burst of fresh flavor from the caviar.

To find out more about Tropic Co Tiger Shrimp and their sustainable farming practices, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

​Yellowtail Kingfish are indigenous to the remote crystal waters of the Spencer Gulf. Stock is specially selected for its superior quality attributes and is bred from fish originally sourced only an hour or so from operations.

Spencer Gulf Hiramasa Kingfish’s latin name for the species is Seriola Lalandi. It is known around the world with other given names: Yellowtail Kingfish, Australian Kingfish, Ricciola del Pacifico, Magiatiko, Lechas, Charuteiro, Gelbschwanz Makrele, Liche.

Notes

Appearance

• Fresh translucent flesh with a glossy, slightly oily sheen
• Firm, compact muscle structure
• Bright, contrasting bloodline

Aroma

• Fresh, faint aroma of the sea

Texture

• Firm, smooth texture that is both moist and creamy

Taste

• Balanced and harmonious delicate taste
• Natural oils released in every bite provide an interesting, pure, sweet taste with oyster undertones

Aftertaste

• A subtle, herbaceous and slightly briny lingering aftertaste
• A hint of bitterness that provides a delightful pop at the end

This is an easy, quick and fresh ceviche recipe using frozen Spencer Gulf Hiramasa Kingfish. Best enjoyed raw, the Kingfish is delicately soft that has a subtle taste without a fishy or oily aftertaste. The citrus in the dressing allows the fish to naturally “cook”, as well as providing the kick of freshness.

Enjoy this tangy dish alongside tostada chips, tacos and your favorite cold beer.

Dressing

• 250ml (1 cup) orange juice
• 110ml Ponzu sauce
• 110ml lemon juice
• 110ml lime juice
• 145g honey
• 25g ginger (sliced)
• 1 teaspoon - chili flakes

Ceviche

• 1 loin Spencer Gulf Hiramasa Kingfish – defrosted overnight
• 1 avocado (diced)
• 1 Persian cucumber (thinly sliced)
• 1 red chili (thinly sliced)
• 1 green onion top (thinly sliced)
• Fresh cilantro

Method

1. Make the dressing by placing the orange juice, ginger and chili flakes in a saucepan. Bring to a boil, then turn down to a gentle simmer so that it can reduce by half.
2. Once reduced, remove from the heat and strain through a fine strainer to remove chili flakes and ginger.
3. Put to the side to completely cool down to room temperature, then mix in the ponzu, lemon juice, lime juice and honey.
4. Begin to prepare the Kingfish. Using a sharp knife remove the skin from the loin. Starting at the tail end, angle the knife slightly downward as you carefully separate the flesh from the skin. Do this facing away from you to prevent cutting yourself.
5. Once the skin is removed, thinly slice the fish across the loin to your desired thickness.
6. Gently lay the fish on a plate and spoon the dressing over – enough to cover the fish for the ceviche process to take place.
7. Arrange the avocado, cucumber, chili, green onion and cilantro on the plate next to the fish.
8. Serve immediately.

Follow these defrosting instructions to maintain optimum quality.

Do not refreeze after thawing

Step 1. Place frozen fillet still in pouch pack in the refrigerator at 0-4°C (32° - 39°F)

Step 2. Keep refrigerator overnight - for 12 to 16 hours

Step 3. When thawed simply remove fillet from the pouch and pat dry.

Step 4. Wrap in paper towel and store in airtight container under refrigerated conditions.

Step 5. Use within 3 days.

Clean Seas is the global Aquaculture leader in full cycle breeding, production and sale of Hiramasa Yellowtail Kingfish. Sea farm operations is located in the Spencer Gulf, in a remote location off the Eyre Peninsula town of Port Lincoln in South Australia. Approximately 8 hours by road from Adelaide.

The waters of the Spencer Gulf are one of the cleanest and pristine bodies of water in Australia.

There is nothing between the icy waters of Antartica and the farm but the expanse of the Great Southern Ocean. It is believed that these cold waters are what condition & firm the texture of the flesh to make it one of the world’s best raw fish.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Ingredients

• 6 x Tropic Co Tiger Shrimp - click here to purchase
• 1 lemon wedge
• 2 tbsp butter, melted
• Yarra Valley Caviar

1. Defrost the shrimp overnight, or on the morning before use.
2. Peel shrimp from behind the head, down to the start of the tail. Then carefully skewer the prawn from the tail end - as close to the belly without piercing through the flesh.
3. Grill the shrimp on a char-grill or grill. Spoon the melted butter over the top, turning until cooked and crispy. Approximately 3 minutes each side.
4. Plate the shrimp and generously squeeze lemon juice over the top. Spoon on desired amount of caviar and service immediately.
5. For an extra indulgent taste, peel off the head and fill with caviar and eat. The texture will be crunchy, sweet and with a burst of fresh flavor from the caviar.

To find out more about the humane farming practices, click here.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Learn more about the award winning Yumbah Abalone by clicking here

Ingredients

Serves 4

• 2 tbs vegetable oil
  
• 1 medium onion, roughly sliced
  
• 2 garlic cloves, roughly chopped
  
• 1 x 15 oz can Yumbah Abalone in Ready to Eat Sauce
  
• 3 green onions, cut into 6cm lengths
  
• 1 medium carrot, peeled and chopped into rounds
  
• ½ large Chinese cabbage, thickly sliced
  
• Salt and pepper
  

Directions

1. Slice abalone pieces and reserve sauce for later
2. In a large wok or pan, heat oil over medium to high heat
3. Add garlic and onion, and cook until onion has softened
4. Increase to high heat and add the abalone slices, green onion and carrot
5. Once carrot has softened add the remaining abalone sauce and stir
6. Add cabbage and continue to stir fry on high for one minute, or until the cabbage has wilted
7. Season with salt and pepper
8. Serve immediately

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

​PURE ORIGINS HONEY

Pure Origins Premium Honey Range is 100% Pure Australian - sourced from Australia’s most pristine regions. The honey is raw and cold extracted which means the honey is not only delicious, but that all the natural nutritional properties are retained. Find out more about the Pure Origins Honey range here.

OLSSONS SEA SALT FLAKES

We have sourced premium sea salt from the pristine waters of the Great Australian Bight and the Great Barrier Reef​. Along with many health benefits, Olsson’s Salt is the perfect way to finish off a dish - perfect alongside Kerwee Wagyu Beef. Find out more about the Olssons Salt range here.

CURRAWONG EXTRA VIRGIN OLIVE OIL

Currawong Australian Extra Virgin Olive Oil has been sourced from Southern Australia, a region known for its pristine environment and rich ochre soils. As one of Australia’s most consistently awarded olive oils, Currawong uses only the finest ingredients sourced from the best growers. Find out more about the Currawong Olive Oil range here.

TUCKERS NATURAL

Tucker’s Gourmet Cracker range offers a sophisticated and all-natural cracker perfect for entertaining crowds. Perfectly paired with cheese, dips, antipasto and small-goods. A great and easy way to elevate snacks. Find out more about the Tuckers Natural product range here.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

This item is price by weight, how does this work? For information on pricing for weighted items click here

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Pure Origins Manuka Honey is our most treasured product simply because Australian Manuka honey is so cherished and highly prized around the world. Renowned for its antibacterial properties and nutritional benefits as it has increased levels of antiviral, anti-fungal, antibacterial and anti-inflammatory properties. While the magic of Manuka with its extensive health benefits is a relativity new phenomenon, the Indigenous people have been using Manuka as a traditional medicine for many centuries. Pure Origins Manuka is 100% Pure Australian, Natural, Raw, Single Region & Cold Extracted to retain all nutritional properties.

With these healing properties and aiding immunity, Manuka Honey may help with:

• digestion
• skin conditions
• aging
• immune system
• gastric ulcers
• influenza
• and cold relief
• Manuka honey may also be used topically as a skin treatment

Pure Origins Manuka Honey is rated from 100+ MGO to 1000+ MGO.

This is because every batch of Pure Origins Manuka is lab tested for MGO (Methylglyoxal) authenticity and rating.

(MGO) Methylglyoxal naturally forms in the nectar of the flowers of the Manuka Bush (Leptospermum), ready for collection by the honey-bee. Methylglyoxal is transferred into the honey where it remains stable. Dietary Methylglyoxal found in Manuka Honey is resistant to heat, light, body fluids and enzymatic activity. Making Manuka honey superior to any other honey because of the strong antibacterial and antiviral activity due to the presence of Methylglyoxal.

The higher the MGO rating the greater the antibacterial properties.The higher the MGO rating the greater the antibacterial properties.

Pure Origins is 100% Australian family owned, with a long family heritage in the agriculture business.

To find out more about why Pure Origins is the perfect choice of honey click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

​To find out more about this family owned and operated business, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

To find out more about Currawong’s Premium Extra Virgin Olive Oil click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Defrosting the tails:

Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Boiling:

• Fill a pot with enough water to cover the amount of tails you are cooking, make sure you use a pot large enough and do not over crowd.
• Bring the water to the boil, once boiling gently drop tails in one by one, be careful not to splash yourself.
• Once tails are in the pot, wait for the water to come back up to a “rolling” boil, then reduce heat to a simmer uncovered for 3.5 minutes.
• After 3.5 minutes remove tails from the water and place into a bowl with iced water to shock them and let the cool, they are ready to use.

Grilling:

• Start by inserting a long metal skewer lengthwise in each tail to keep it from curling while cooking
• Take a knife and cut through the shell lengthwise down the middle. Pry the shell open, then pour melted butter and squeeze lemon juice right onto the meat. Treat with any other seasonings you would like to include.
• Grill with the cut side facing up on medium heat. Each tail should cook within 2 - 3 minutes, so be sure to test the tails often to make sure they don’t overcook.

Broiling:

• Start by cutting lengthwise through the top of the lobster shell scissors or a sharp knife. Note that, while cutting through the shell, you’ll also cut through the meat. This is fine, as it butterflies the lobster tail meat and helps it cook correctly.
• Remove the vein (digestive track).
• Carefully spread the shell open with your hands, starting at the base (head end) loosening the meat from the shell.
• Gently lift the meat through the split in the shell, ensuring the meat is still attached to the tail.
• Rub tail with butter and broil for at least 4 minutes – keep tail at least 5 inches away heat source as not to burn.
• Brush with more butter/seasoning and broil for an additional 3 minutes or until meat turns opaque in color.

Easy to make at home using easily sourced ingredients. This dish tastes sweet, buttery, salty with a slight sour hint to balance out the butter. Serves two people per tail.

Butter Mixture

• 4 tbsp unsalted butter, at room temperature
• 2 cloves garlic, minced
• Salt & Pepper

Misc.

• 1 x 7-8oz Southern Rocklobster Tail
• 1 lemon, for juicing
• Roasting tray
• Parchment paper
• Fresh chives, sliced
• Egg noodles/pasta
• Kitchen scissors

Method

1. Defrost tail on a plate in the fridge 12 hours before use, and ensure the butter is at room temperature.
2. Preheat broil to 500 F, and bring a pot of water to the boil. Once boiling, cook egg noodles/pasta – once cooked strain and put into a large mixing bowl.
3. Meanwhile, thoroughly combine all butter mixture ingredients in a bowl. Set aside.
4. With a good pair pf kitchen scissors, cut the tail of the lobster down the spine. Begin at the head side, cutting down to the tail to expose the flesh.
5. Then put the tail flesh side up on a tray lined with parchment paper. Gently brush the butter mix generously over the meat and broil for 8-10 minutes until the meat is a light brown opaque color.
6. Carefully remove the meat from the shell, and dice to desired size. Mix together with noodles, and season with salt, pepper and lemon juice. Add any remaining butter mixture with the noodles, and garnish with chives.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Easy to make in any home kitchen with common ingredients. Enjoy this fresh, vibrant and flavorsome alternative to lamb.

Marinade

• 3 tbsp Dijon mustard
• 3 tbsp honey
• 2 tsp thyme (minced)
• 2 tsp rosemary (minced)
• 2 cloves garlic (minced)
• ¼ tsp salt.
• ¼ tsp black pepper

Crust.

• 1 cup bread crumbs
• 1 tsp fresh rosemary OR flat leaf parsley (minced)

Misc.

• 1 x 8 bone rack of Venison ribs
• Roasting tray
• Parchment paper
• Oil

Method

Preheat oven to 500 F. Place venison on a baking tray lined with parchment paper. Drizzle a small amount of oil on the parchment paper to further prevent the rack from sticking.

Mix together the crust ingredients and set aside.

Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.

Roast in the oven for-20 minutes.

Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.

Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.

Allow the meat to rest in a warm place for about 10 minutes. Then cut the rack between each bone for individual chops. Sprinkle with salt – our preferred salt of choice is Olsson’s Sea Salt Flakes. Serve with vegetables or a simple side salad.

To find out about Mountain River’s nature-farming techniques click here

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​Yarra Valley Caviar

Yarra Valley Caviar is an export approved boutique fresh water aquaculture farm located at the base of the Rubicon River in the Yarra Valley region of rural Victoria, Australia. Enjoy a softer more palatable pearl that melts in your mouth and accentuates the taste buds with a crisp salty burst of flavor.

Yumbah Abalone

Champion of the Sydney Royal Fine Food Show 2019, Yumbah Greenlip Abalone thrives in the pristine Antarctic waters that flow into the Australian Great Southern Ocean. These extremely cold temperatures create the perfect conditions for Greenlip Abalone to thrive.

Champion at the Sydney Royal Fine Food Show 2019

Ingredients

• 1 x 7pc Greenlip Abalone, defrosted 12 hrs earlier
• 1lbs pancetta (uncut), or bacon - uncut
• 1 x 100g (3.5oz) Jar Atlantic Salmon Caviar
• Micro greens (optional)

Method

1. Defrost and prepare the abalone following the ‘Defrosting Instructions’ and ‘Abalone Preparation’ below. However, do not yet slice the Abalone.
2. Heat a nonstick pan until warm. Do NOT use any oil. Then place the pancetta/bacon on the pan and turn down to a low-medium heat. If the meat begins to curl, place a heavy saucepan on top of the meat to hold it down.
3. Cook for about 4 -5 minutes each side. Then remove from the pan and allow to cool and become crispy. Keep the remaining fat in the pan.
4. Using the same pan, add the abalone (unsliced) fat side down and leave for about 5 minutes until the back side is warm to touch. Then turn over and cook for a further 4 minutes. There should be a slight gold color on the edge.
5. Carefully remove from the pan and thinly slice. The center of the abalone should be warm to touch and be a light white opaque color.
6. Place neatly back in the shell for presentation, and sprinkle the crispy pancetta over the tope.
7. Finally, add a generous amount of Yarra Valley Atlantic Caviar over the top. Sprinkle with micro greens, then serve immediately.

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Yarra Valley Caviar is an industry leader in using a natural approach to rearing and roe extraction.​ To find out more, click this link.

Yumbah Abalone is an award winning product sustainably farmed in Australia. To find out more about this award winning product, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

To find out more about premium Olsson’s Salt along with it’s amazing health benefits, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

King Island Dairy’s award winning products are enjoyed by cheese lovers around Australia, and the world. Situated in the Bass Strait between Tasmania and Mainland Australia, King Island’s unique microclimate of mineral rich soils, cool annual temperatures, abundant rainfall and consistent salt spray results in incredibly lush pastures. It’s rare that Mother Nature creates an environment so perfect for honoring the art of cheese making.

Grazing on salty grass, the cows produce a sweet, unusually rich milk. Sourced from just a handful of local farms, the milk is delivered fresh to King Island Dairy daily so all cheeses can be made on Kind Island from 100% King Island milk.

King Island Dairy’s “Roaring Forties Blue” was awarded Grand Champion Blue Cheese in the 2017 Australian Grand Dairy Awards. Named after the infamous Roaring Forties gales that frequently whip around the Island at more than 100km per hour, this blue cheese is full flavored, with a sweet and slightly fruity character. Pair this award winning cheese with fresh pears or muscatel grapes, fig paste and pecan nuts, with wholemeal biscuits or a crusty baguette. This product is also a perfect addition to a crisp salad, creamy pasta dish or on top of a gourmet pizza.

Learn more about what makes King Island Dairy so exceptionally unique by clicking here

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

This is a simple and healthy salad for summer. The contrast of fresh and zingy raw salad ingredients pairs perfectly with the subtle wagyu flavor from the Kerwee Kiwami Rost Biff. The Wagyu can be cooked on the grill or pan seared.

Serves 2 substantial dishes OR 4 side dishes

Salad

• 1 x 20oz Kerwee Kiwami Rost Biff Steak
• 2 Lemongrass Sticks - outer layer removed, thinly sliced
• 5 Kaffir Lime Leaves
• 2 Jalapeno Red Chili
• 2 Shallots
• 2 cups Fresh Mint
• 2 cups Fresh Cilantro
• 2 Cups Thai (Sweet) Basil*

Dressing

• 6 tbsp Lime Juice
• 6 tbsp Fish Sauce
• 2 tbsp White Sugar
• 1/2 tsp Chili Flakes

Garnish (Optional)

• 1/2 cup glutinous rice (or sticky rice)
• 2 Wedges Green Cabbage or Iceberg Lettuce

Method

1. Combine the lime juice, fish sauce, white sugar and chili flakes in a bowl. The dressing should be a balanced flavor of salty & sweet - with a kick of spice to your taste. Set aside.
2. Prepare the garnish. Toast the sticky rice on a non-stick pan on low heat, until the rice turns a golden brown color. The aroma is similar to popcorn. Then, remove from heat and place into a mortar and pestle. Grind into a fine powder, then set aside.
   
3. Gently mix all salad ingredients in a bowl, making sure not to bruise the herbs. Put aside.
   
4. Ensure the steak is at room temperature. Char grill or pan sear steak to desired doneness - we recommend rare. Allow steak to rest for at least 10 minutes.
   
5. Slice steak, then combine together with salad ingredients
   
6. Serve with green cabbage or iceberg lettuce

*available at all good Asian markets

Marinade

• 2.2lbs Kerwee Kiwami 8+ Dice, defrosted
• 4 tbsp lemon juice
• 3 cloves garlic, minced
• 6 tbsp olive oil
• 1 tbsp coriander seeds, ground
• 2 tsp cumin seeds, ground
• 1/4 tsp cinnamon, ground
• 2 tsp salt
• 1 tsp chili flakes

Tzatziki

• 2 cups thick Greek Yoghurt, plain
• 1/2 cucumber, grated
• 2 tsp dilled, chopped
• 1 tsp salt
• 2 tsp lemon juice

Other

• Bamboo skewers/metal skewers

Method

1. Mix tzatziki ingredients in a bowl, and refrigerate until serving.
2. Mix all meat marinade ingredients together. Stir until the salt has dissolved. Then add the beef and mix until completely combined.
3. Refrigerate and mix every 20 minutes to continue marinating. Do this process for at least 2 hours for maximum flavor.
4. Bring to room temperature before grilling - at least 30 minutes.
5. If using bamboo skewers, soak in water while meat is coming to room temperature. This ensure the skewers won’t burn during the cooking process.
6. On a hot grill, cook skewered meat for 3-4 minutes each side (for medium rare).
7. Carefully remove meat from skewers and serve immediately.

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

To find out more about Murray River Salt Flakes, click this link.

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

This carpaccio recipe uses the finest New Zealand King Salmon, and can be adjusted to suit your individual taste and serving size. The natural fattiness from the fish is perfectly balanced with fresh tomatoes and herbs, with the tanginess from freshly squeeze limes.

Ingredients

• New Zealand King Salmon
• Extra Virgin Olive Oil
• Chives
• Dill
• Tarragon, fresh
• Heirloom tomatoes
• Flat leaf parsley, fresh
• Sea Salt
• Black pepper
• Lime wedges

Method

1. The exact measurements of the ingredients varies depending on the serving size, and can be easily changed to suit individual taste.
2. Ensure the salmon has been completely thawed overnight in a refrigerator. Using a sharp knife thinly slice the salmon and lay it gently around the plate until you have the desired amount and put plate back in the fridge to chill the salmon.
3. Dice the tomato into small pieces.
4. Finally chop the parsley, tarragon, chives and dill. Keep herbs separate to one another and set aside.
5. Remove prepared salmon from the fridge, and drizzle with extra virgin olive oil. Generously season the salmon with black pepper, sea salt and freshly squeezed lime juice.
6. Arrange the tomatoes and herbs over the salmon, making sure to cover the entire plate for maximum flavor in every bite.
7. Serve immediately.