INTERNATIONAL chef Curtis Stone shone a light on Aussie Beef during an epic WA road trip this month that included West Pinjarra.
His journey went from farms to providores and vineyards to find the best produce Australia has to offer.
During the trip from the Pilbara to Pinjarra, Stone discovered the produce that will inspire new menus in his LA restaurant.
Stone dived into the paddock-to-plate story, uncovering the provenance and quality behind the beef industry and met passionate local beef producers.
In West Pinjarra, Stone met Stuart McCormack.
McCormack’s 3500-hectare Nirimba farm currently holds just under 1000 head of Poll Shorthorn, Angus and Charolais cattle.
He is a third generation WA cattle farmer who is passionate about sustainable farming practices, with the aim of leaving the land in a better place for the next generation and ensure animal welfare is always front and centre of his daily work.
“My trip back on home soil was nothing short of amazing,’’ he said.
“The people and produce inspired me to create three easy and delicious beef dishes that acknowledge and appreciate the unique WA terrain, our quality Aussie produce and the celebration of summer in this beautiful country.
“It doesn’t get much better than Aussie beef on a summer’s night.’’