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Nose to Tail Organic Wagyu- October 5th $85

September 16, 2010

Nose to tail – Gundooee Organic Wagyu

Feast on a whole certified organic wagyu from Rob Lennon from Gundooee Organics. The dinner will be cooked by chefs Benjamin Cooper and Craig Macindoe with the help of a few apprentice chefs (members of the public who pay for the experience). The experience will include a talk by Rob Lennon and Craig Macindoe.

Rob embodys all that we want to encourage about our producers here at MUMU Grill. He has been finalist in the Vogue producers awards in the last 2 years and supplies to some of the other top restaurants in Sydney.

Gundooee Organics
“Nestled in the hills on the western slopes of the Great Dividing Range and about an hour north of Mudgee, the Central Tablelands property ‘Gundooee’ was first settled in 1836. The property today is 800 ha, and runs up to 500 head of mixed age cattle. The Lennons have encouraged the return of native grasses, shrubs and trees with strategic grazing and an organic approach to weed control. Understanding and developing healthy, balanced soils is their greatest priority on the farm.

The vision of Rob and Nita Lennon when they purchased ‘Gundooee’ over 10 years ago was to create a family business that produced premium quality Wagyu beef from an organic production system, and make it readily available to the Australian market. We have had full ‘A grade’ organic certification with the BFA since 2004, and breed certified organic wagyu cattle in a low stress and humane environment. We aim to continually gain the knowledge and skills that will enable us to improve our land and livestock into the long term.

Our production philosophy is to develop deep-rooted native perennial pastures using a ‘time-controlled’ or rotational grazing system, encouraging healthy soils as well as increasing intensity of flavour in the meat it produces. We therefore also encourage the regeneration of native flora and fauna, and protect riparian corridors and existing habitat, especially for our population of endangered species.

The beef we produce is rich in flavour and nutrition – tenderness and soft mouth-feel without excessive fat, and at an affordable price. It has good levels of Omega 3 and 6 fats similar to fish, and a greater proportion of mono and un-saturated fats, all-important for good health and eating.

Healthy Eating – Organics

“Healthy eating” This term primarily relates to both what shouldn’t be in food as well as what should be.

What we don’t want in our food: We all know that chemicals and processing are generally to be avoided when it comes to choosing the food we eat. All food will have some chemical residues due to general environmental polution, but the standards and testing that exist for cretified organic producers ensure that residues are comparatively very low.

What we do want in our food:

* Nutrition from natural not artificial sources
* Vitamins
* Minerals
* Trace elements

Animals fed on fast-growing introduced species generally have much faster growth rates due to the increased amount of energy ingested, but unfortunately a diluted amount of many other things. The intense flavour of our meat is comparable with the intensity of its nutritional value also, due largely to the management of the pastures we grow.

One of the secrets to producing meat with plenty of the ‘good stuff’ is to graze them on deep-rooted native perennial pastures. We encourage deep root development by ‘exercising’ the plant – this means we have long resting periods between short grazing periods. This allows the plants to recover properly, putting down deep feeder roots and accessing soils lower down in the profile and along with it trace elements and minerals not accessed by shallow-rooted plants. The more diversity in any system the more interaction and soils are no different.


Tartare of Organic Wagyu on Cassava Chips.

Carpaccio of Wagyu with Artichoke Chips, Shaved Fennel

Osso Bucco Ravioli in Consomme

Sirloin, Asparagus with King Prawn, Broad Bean and Flying Fish Roe Sauce

Organic Wagyu Brisket with Pickled Watermelon Salad

Rib Eye Roast with Coffee Teriyaki, Edamame Salsa and Sake Braised Whitloff

Cranberry and Fresh Mango Triffle

Check out the food from Duckfest, Porkestra, and Lambageddon

7 Comments leave one →
  1. September 16, 2010 4:03 pm



  2. Liz permalink
    September 30, 2010 9:19 am

    How bad do I want to come to this, but what do i do with my 6 year old daughter!!!!???

  3. Cheree permalink
    October 6, 2010 11:17 am

    What a fabulous evening. Learn Taste Drink 🙂

    • mumuland permalink*
      October 6, 2010 12:12 pm

      Thanks we had a ball

  4. November 17, 2010 2:06 pm

    healthy eating should be our top priority since there are many junk foods and foods with no nutritional value these days `,;


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