The best cuts

IT’S ALL ABOUT THE FARM-TO-FORK PHILOSOPHY FOR THIS TOP CHEF.

TO COOK THE ROAST OF THE DAY YOU NEED AN OVEN THAT GUARANTEES PRECISION EVERY TIME.

When Jordan Toft was considering his career choices in the late ’90s, it was a toss-up between acting or cooking. “I toyed with the option of a career in drama but cooking won the battle,” says Jordan, executive chef at Merivale’s beachside venues in Sydney. “From a young age, I found joy in eating, which then developed into cooking. I don’t come from a foodie family, but we did eat fresh food with an Anglo twist.”

Jordan started in the kitchen at the Sydney Opera House in 1997 and last year led the launch of Bert’s Bar & Brasserie at The Newport on Sydney’s northern beaches. Recently, a trip through Queensland and the Northern Territory visiting beef producers proved to be eyeopening. “Good animal husbandry is key. The sheer scale of the operations I saw along with the care given to the environments the cattle grow in was inspirational,” he says.

A love of “creating enjoyment through food, conversation and each other’s company”, led Jordan to suggest this dish featuring free-range Black Angus beef from Brooklyn Valley in Gippsland, Victoria. “Roasting a large joint of beef gets it festive right away, and this Brooklyn Valley rib roast ticks the boxes. Grass-fed beef has a more herbaceous tone to its taste but with a marble score of 3+, this cut balances out superbly,” he explains. “And it’s a no-brainer when it comes to carving – slice it as you think you want it! Serve it with suggested accompaniments and you’ll feel like you’re in a restaurant.”