Simon West

Yabby Lake Vineyard head chef, Simon West is very passionate about using local produce.

When asked about about what he looks for when choosing beef for his menu, he said “I know the norm is yearling beef but for me the longer in the paddock the better as this produces a more intense flavour and pleasing texture in the meat and a buttery and richer fat that renders more evenly”.

He suggests that smaller Lowline producers could do very well out of targeting the high-end restaurant market as they will want the flavour and texture characteristics of the two-and-a-half year old to three year old pasture-fed animals and be prepared to pay for that quality.