Justin and Meg King arrived Brookwood in 2005 after Justin became disillusioned with his role as a rural manager for Rabobank. Both were from stud farming families so they decided to buy the 1125ha easy-medium hill country property, which had great scope for development.
A whole fillet is not cheap, but it’s a go-to dish for when you want a knock-your-socks-off impressive dish. Works every time!
Easy oven baked BBQ beef ribs that are well-seasoned to the bone, slow baked, tender, juicy and fall off the bone perfection!
Things are run a little differently at Whangara Angus. Nestled in steep hill country just north of Gisborne, at Whangara the Angus cow is queen and the few sheep they have are pushed to the back blocks.
This relish by Annabel Langbein is incredible when it's added to a wide range of AngusPure beef dishes. From steak sammies to roasts, it's the perfect condiment to compliment your dish.
Wellington restaurant, Boulcott Street Bistro, has been serving great food and arguably the best steak in town for almost 25 years.
The philosophy at King Country Angus stud Storth Oaks is straightforward: Tim and Kelly Brittain’s goal is to improve the profitability of their customers.
AngusPure ambassador Jess Pryles recommends that you use a good quality dutch processed cocoa – it will be darker in colour and richer in flavour.
Beef up your weeknight menu with this hearty casserole. Perfect for cold winter nights.