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Flocking to an old faithful - The Age Epicure
05-Oct-2010

Succulent meat from mature sheep is making a comeback, Richard Cornish reports... Mut..


The working life of Wurrook - The Ballarat Courier
15-Sep-2010

On a sprawling 2833-hectare property at Rokewood on Victoria’s Western Plains, v..


Traditional mutton makes menu inroads - Hospitality Magazine
03-Sep-2010

MUTTON has always taken a back seat to lamb when it comes to popular spring-time ..


A princely cut - The Age - Good Living / Eating Out
25-Jul-2010

Few restaurants could get away with having mutton on the menu, but Circa's rendering of Wu..


Prime Merino - A Culinary Hit
08-Jul-2010

Bendigo food lovers and visitors are about to be treated to a product with a difference th..


Local snags nomination - The Ballarat Courier
01-May-2010

Wurrook Superfine Prime has been announced a national finalist in ABC's delicious magazine..


The Age - what i ate, what i cooked, what i bought
22-Nov-2009

Matthew Wilkinson, former head Chef, Circa @ St Kilda, now owner and chef Pope Joan Cafe ..


The Age Epicure
01-Sep-2009

Wurrook Superfine Prime featured in The Age Epicure Not your mutton of old..


Wurrook Windmill
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Flocking to an old faithful - The Age Epicure
05-Oct-2010

Succulent meat from mature sheep is making a comeback, Richard Cornish reports... Mut..





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"I have been using Wurrook Superfine Prime for its leaner meat and superior flavour on my menu at Stones of the Yarra Valley for the past year and have been very impressed with the consistency of the product.  We have been cooking the meat sous vide to enhance its flavour." 
Dale Prentice
Executive Chef
www.stonesoftheyarravalley.com
Director
www.sousvideaustralia.com

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