Taste.com.au – September 2019

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 eye-

opening. “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.”

IT’SALLABOUTTHEFARM-TO-FORK

PHILOSOPHY FOR THIS TOP CHEF.

TO COOK THE ROAST OF

THE DAY YOU NEED AN

OVEN THAT GUARANTEES

PRECISION EVERY TIME.

JORDAN

TOFT

Bert’s Bar & Brasserie

Newport, NSW

MERIVALE.COM/VENUES/BERTS

BROOKLYN VALLEY

@brooklynvalleybeef

Paddock

ROASTED RIB OF BEEF

WITH WITLOF, SOFT GARLIC

AND LARDO JUS

HN.COM.AU

/RECIPES

The best cuts