Wow those eight weeks flashed by! This Sunday 23rd November 2025 is the final podcast, Episode Eight in The Curious Cooks SERIES I.
Series II will be back in 2026 - release date planned for beginning of the second quarter. Make sure you're subscribed to The Curious Cooks on Apple Podcasts, Spotify of if you are a visual person YouTube! You won't miss an episode as you'll get a notification.
Dean Ryan is an innovative farmer producing 100% grass fed, 100% grass finished Jersey beef (amongst other fruit and vegetable crops) at Lake Janis Farm in Pemberton, WA. If you are curious as to where your food comes from, this honest and transparent conversation will fascinate you. Dean may well be producing the healthiest beef in Australia!
Watch on YouTube below or head over to Apple Podcasts or Spotify to listen.
BBQ Beef Italian Toasts
Great for summer entertaining or as a light dinner, these taste sensational!
INGREDIENTS to make 8 toasts
½ x French stick
extra virgin olive oil
1 x garlic clove
400gm rump steak
salt and pepper
Stracciatella cheese
8 x roasted tomato halves
basil leaves
COOKS NOTES
- Make these toasts on quality sourdough or country-style white loaf. Cut into slices so the outside toasts on the BBQ leaving a softer middle for the ultimate texture enjoyment.
- Lake Janis Farm Jersey Beef can be purchased in independent grocery stores around Perth, including many IGA’s. Follow @lakejanisfarm on Instagram for regular updates on suppliers or contact details for Deana and Julia can be found on their website.
- Stracciatella cheese made by La Delizia Latticini here in Perth is available in independent grocery stores, including many IGA’s. It is made with mozzarella curd and cream – it’s so good! Replace with Mascarpone if Stracciatella not available.
- Once toast is completed, if possible, keep warm in low oven or on baking tray in residual heat of BBQ.
- Add a smear of Dijon or wholegrain mustard onto toasts before topping, if liked.
- I use Murray River Pink Salt flakes and freshly ground black pepper in my recipes.
METHOD
- Pre-heat BBQ to 180C.
- Cut 8 slices from French stick on an angle to provide more surface area. Brush each side lightly with olive oil.
- Brush steak with olive oil and season with salt. Immediately cook on BBQ to your liking – I recommend no medium rare, cooking for about 3 minutes each side. Rest steak covered on a warm plate.
- Meanwhile when ready to serve, toast bread for a couple of minutes on both cut sides. Watch carefully for hot spots on BBQ and move bread around accordingly. Depending on your BBQ the heat may need to be turned down – try to achieve a golden toasted outside and soft inside.
- Briefly rub top surface of each slice with peeled, whole garlic clove.
- Thinly slice rump steak across the grain.
- Spoon stracciatella onto warm toast, top with pile of beef slices, roasted tomato and basil leaf.
- Grind a little black pepper over completed toasts.
- Serve while still warm.