Those who have followed the Torello Farm journey will know that we have been growing Belted Galloway cattle on our Mornington Peninsula farm for over 14 years. Last year we were fortunate enough to be awarded the National delicious Produce Award for the nose to tail philosophy of our grass fed beef (and free range lamb) production.

In this workshop you will have the opportunity to visit one of the farms where we grow the Belted Galloway cattle and meet Mark Brancatisano who is the brains and brawn behind our beef operations.

Then we'll head to Torello for a pure beef immersion ❤️ to learn about where our cuts come from and how they're best prepared. Acclaimed local chef, Simone Watts (from the soon to be opening Barragunda restaurant) will cook our beef over an open fire, focussing on the secondary cuts we have grown to love.

Needless to say you won’t leave hungry.