All posts tagged Boxgum Grazing

Boxgum Grazing

Farmer Focus: Sam and Claire from Boxgum Grazing

The Johnsons know a lot about hard work. Husband and wife team Sam and Claire Johnson run Boxgum Grazing on Windermere, a 1500 hectare property near Young on the South West slopes of NSW. Passionate about farming and land management, the farm supports a diverse mix of perennial grasses and box gum woodlands and their management is focused on increasing the biodiversity and biological health of the landscape.

They produce 100% grass-fed beef and genuine free-range pastured pork, which they market directly to customers in their region. Selling only what they produce, the Johnsons truly understand the vital connection between healthy land and healthy food, and promote that when dealing with Boxgum customers are dealing directly with the farmers and can get to know comprehensively the provenance of the food and how it is produced. You can meet Sam and Claire at Market each week and try their products for yourself to taste the difference.

Boxgum Grazing Pork Loin with Roasted Beetroot, Seeded Mustard

Boxgum Grazing Pork loin with roasted beetroot, Truffle butter, seeded mustard.

Recipe by Pistachio Dining at Torrens

  • 1kg Boxgum Pork loin rolled
  • 2 Lge Beetroot
  • 1 Clove garlic
  • 1 Sprig thyme
  • Sherry Vinegar
  • Olive oil

Butter

  • 20g Canberra black truffle grated
  • 100g Unsalted butter, softened
  • 10g Parsley and chives, chopped finely
  • 1 Clove garlic
  • ½ Spanish onion, diced finely
  • 20g Seeded mustard

Method

Season pork and place onto a roasting tray and cook on high heat for 15 minutes and then turn the heat down to moderate and cook slowly until the juices run clear around 30 minutes depending on the size of the pork.

While the pork is cooking place the beetroot with the garlic, thyme, oil and vinegar into a foil parcel and roast in the oven for 30 minutes or until cooked. You can use a small knife to check if there cooked there should be no resistance. Cool slightly and peel and dice.

Place softened butter, truffle, herbs, garlic and onion into a bowl with a little seasoning and mix well. Once incorporated well roll into a log shape and wrap in gladwrap and place into the fridge to set.

When the pork is cooked rest for 10 minutes then carve place onto serving plates garnish with beetroot and the truffle butter. The butter should melt over the warm meat if this doesn’t place under a warm grill for 2 minutes to soften

PISTACHIO DINING AT TORRENS

SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU

WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Meet some new meat makers– February 2013

Get some pork on your fork, and some beef as well, with the delicious offerings from Boxgum Grazing — a new member of the Capital Region Farmers Market stallholder family.

Boxgum Grazing is a family owned farming business based near Young.  They are passionate about producing high quality affordable food — including free range pork and grass fed beef — within a beautiful and productive rural landscape.  In addition to their products of the culinary kind, they also offer farm stay accommodation in a picture-perfect setting.  Be sure to visit Boxgum Grazing next time you’re at the Market.