May at Belli Beef

The cool change has well and truly arrived and so has the latest from Belli Beef. As winter settles in, the farm is full of seasonal shifts. We’ve been busy behind the fences, from new calves to a wild (but wonderful) Mother’s Day event, May’s been packed with stories, flavours and a whole lot of mud.

Between the fences

It’s been a bit of a wild month on the farm - quite literally! We’ve welcomed two surprise additions to the herd thanks to one cheeky bull who broke out of his paddock when he was meant to be resting. Turns out, he had other plans and made his way to the ladies. Nature finds a way, hey?

We’ve also been battling relentless rain, which has made everything a bit soggy underfoot. To top it off, we had an after dark cow caper - a few curious ladies made a break for it and ended up wandering out onto the road. Huge thanks to the kind passersby’s who spotted them and gave us a heads-up. We found a tree had come down over the fence, which gave them their escape route. All patched up now and the girls are safely back where they belong.

On the brighter (and zestier) side, the citrus trees are about to burst - heavy with mandarins, oranges, and limes. That means marmalade and preserve season is just around the corner. Keep an eye on our socials for small-batch release dates - as always, made from our Syntropic garden produce and packed with farm-grown flavour.

We’ve been prepping compost teas and tending to our Syntropic rows - pruning, mulching, and planting winter produce that’ll soon show up in Wild Barrel’s seasonal brews.

The Belli Bites

Recipe of the Month: Bone Broth Ramen Bowls

Turn your Belli beef bone broth into a winter warmer with this simple ramen-style dish.Just simmer your broth with garlic, ginger, soy sauce (or tamari), and a touch of miso. Toss in some soba noodles, soft-boiled eggs, bok choy, mushrooms, and top with sliced leftover roast or minute steaks. It’s a belly-hug in a bowl - nourishing, simple, and seriously slurp-worthy.

The Belli Beats

A Mother’s Day to Remember

We hosted our first-ever on-farm event this past Mother’s Day - and what a day it was! Despite the rain (and a few marquee misadventures), it turned out to be one of the most heartwarming, muddy, music-filled Sundays we could’ve hoped for.

Our roving lunch was curated by none other than renowned local chef Matt Golinski, who showcased Belli Beef alongside the very best produce from the Mary Valley. Guests wandered from plate to plate, enjoying slow food, local flavours and generous pours of Wild Barrel’s small-batch organic brews - including a brand-new limited release launched on the day.

But let’s talk about the setup… because oh boy, did the weather test us! A wild gust of wind ripped the roof clean off the marquee during Friday’s setup. We had to pull everything down, regroup and do it all again on Saturday - just in time. And while Sunday delivered persistent rain, it didn’t dampen spirits.

The wonderful “Those Folk” filled the air with music, Mums were celebrated with love and full hearts and the whole crowd embraced the muddy boots, the laughter and the lush, rainy backdrop of the farm.

To everyone who showed up, shared a meal, raised a glass, and celebrated with us - thank you. You made our first event feel like the beginning of something special.

We’re grateful, as always, for your support and for being part of our growing community. Here’s to cool nights, warm meals and food that truly nourishes.

Until next month,

The Belli Beef Crew