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SERVES 10-12, though easily scaled down.

From Janice Sutton's new book, Winter Wild, on the feasts served at Dark Mofo 2019 where we fired up our grills.

Served between 9 – 11 pm at Dark Mofo's Winter Feast, the late-night steak sanger was a welcome treat for weary festival goers. For the ‘sanger' we used the following cuts of smoked beef rump, porterhouse and scotch fillet, ‘Pigeon Hole' sourdough bread slathered generously with bone marrow butter and topped off with beef heart bacon, fermented Padron peppers and pickled wombok to cut through the richness of the bone marrow. The Padron Peppers need to be made 7 days ahead of time, the beef heart bacon 2 – 3 days ahead of time, and the pickled wombok 24 hours ahead of time.


The following cuts of beef:

(1 portion of steak per person)

Porterhouse, Scotch Fillet, Rump, Eye Fillet, Skirt or Flank steak

Sea salt, to season

Black pepper, to season

Olive oil, to brush

1kg of beef heart bacon, sufficient for 8 – 12 ‘Sangers'

Bone Marrow Butter

(Makes sufficient for about 8 -12 ‘Sangers')

400 grams of bone marrow

600 grams of unsalted butter, at room temperature

Sea salt, to season

60 grams of fresh thyme



Pickled Wombok

(Makes sufficient for about for about 8 – 12 sandwiches)

1 head of cabbage (about 500g)

2 dried red chilli peppers (ground to a powder)

80g of salt

14 g of sugar

30 ml of white soy

80ml of mirin

Fermented Padron Peppers

(Sufficient for 8-12 sandwiches)

1.2kg of Padron peppers, stems removed

125g of salt

12g of sugar



To make the bone marrow butter. In a heavy base pot, cook the marrow on a low heat. Make sure to stir frequently. Once the marrow has cooked down to an even consistency, set aside to cool down. Once the marrow and butter are at room temperature, blend together in a food processer. Season with salt and thyme. Package and refrigerate.

For the beef heart bacon, butterfly the heart and trim off any cartilage and fat. Cure for approximately 2 - 3 days. Rinse off and pat dry. In a smoker (we use beechwood), smoke the heart slowly at 78°C (170°F) until the internal temperature reaches 64°C (147°F), then place in the refrigerator to chill to below 5°C (41°F). Once it's cold, slice to the desired thickness.

To make the pickled wombok, wash the cabbage head and remove any damaged outer leaves and all the cores. Mix the salt and red chilli pepper through the cabbage in a large tub or bowl. Set aside to ferment for 24 hours. Rinse off the salt in warm water, and then dry. Dress with white soy, sugar and mirin.

To make the fermented Padron peppers, add the peppers to a large food processor and pulse the peppers until they are roughly chopped. Turn the processor to slow, add the salt and sugar and slowly process until evenly combined. Keep processing until the texture is an even small chopped consistency. Set the peppers aside in a tub in a cool dark room at (approximately 15°C; 60°F). Cover with cheese cloth and let the peppers ferment for 7 days.


To cook the steak, heat a frying pan over medium-high heat until hot. Add the steak (this seals the surface, trapping in juices). Rather than oiling the pan, brush the steak with oil to prevent it sticking. Cook a 2-centimetre-thick piece of steak for 2 - 3 minutes each side for rare, 4 minutes each side for medium, and 5 - 6 minutes each side for well-done. Turn the steak only once, otherwise it may dry out. Always use tongs to handle the steak as they won't pierce the meat, allowing the juices to escape. To test if your steak is done press the centre with the back of the tongs. The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done. Transfer the steak to a plate, set aside in a warm place for 3 - 5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.


You can either use as a wet fermented Padron chilli accompaniment, or you can dehydrate the Padron peppers. If dehydrating, evenly spread the mixture onto dehydrator sheets and dehydrate in the oven at 70°C (160°F) for 24 hours (or until dry). They can be used as a Padron chilli flake.


Learn more about our grass-fed beef producers and shop our range of beef.