Patrick Warmoll's guest appearances

Patrick Warmoll

What the F is for Dinner? Podcast

The Weekly Grill

Curtis Stone

Sarah Wilson

Hetty McKinnon

Peter Hughes

David Foote

Stephen Kelly

Lyndi Cohen

Joe Beddia

Lennox Hastie

Gary Fettke

Monty Koludrovic

Ben Sears

Katherine Sabbath

Danielle Alvarez

Shannon Martinez

OwlTail

There's a world champion on the Weekly Grill this week - Patrick Warmoll, the boss of Jack's Creek Wagyu tells host Kerry Lonergan the story of winning the 'World's Best Steak' title - not once but twice. Now he's determined to get a third title later this year - and it all started because of an article in a magazine. Third generation family owned Jack's Creek has evolved into an integrated Wagyu and Angus beef supply chain based out of Willow Tree, NSW. In 1991, brothers David and Phillip Warmoll began crossing their Angus herd with the famous Tajima Wagyu sires from the Hyogo Prefecture in Japan. With a secure farming platform and the Wagyu business born, the Warmoll brothers took the next natural step into beef processing and marketing, forming Australian Certified Wagyu Beef, which has traded as Jack’s Creek since 2000. They became one of the first Australian companies to breed, grow, feed, process, and market Wagyu beef. Today, led by Phillip’s son Patrick, Jack’s Creek is a prominent premium beef producer, now processing and marketing grainfed Wagyu and Black Angus products into more than 20 destinations worldwide.

There's a world champion on the Weekly Grill this week - Patrick Warmoll, the boss of Jack's Creek Wagyu tells host Kerry Lonergan the story of winning the 'World's Best Steak' title - not once but twice. Now he's determined to get a third title later this year - and it all started because of an article in a magazine. Third generation family owned Jack's Creek has evolved into an integrated Wagyu and Angus beef supply chain based out of Willow Tree, NSW. In 1991, brothers David and Phillip Warmoll began crossing their Angus herd with the famous Tajima Wagyu sires from the Hyogo Prefecture in Japan. With a secure farming platform and the Wagyu business born, the Warmoll brothers took the next natural step into beef processing and marketing, forming Australian Certified Wagyu Beef, which has traded as Jack’s Creek since 2000. They became one of the first Australian companies to breed, grow, feed, process, and market Wagyu beef. Today, led by Phillip’s son Patrick, Jack’s Creek is a prominent premium beef producer, now processing and marketing grainfed Wagyu and Black Angus products into more than 20 destinations worldwide.

S1 E29: World‘s Best Steak award winner, Patrick Warmoll from Jack‘s Creek Wagyu

There is nothing like a good steak sandwich, and this week Jane de Graaff delivers just that. Jane speaks with Patrick Warmoll, the general manager of Jack's Creek who have been awarded for producing the world's best steak for two years in a row. Patrick tells us how to pick the right steak for your sambo, and how to cook it to perfection.For full details on the recipe head to:https://kitchen.nine.com.au/2016/05/17/10/30/ploughmans-steak-sandwichSee omnystudio.com/listener for privacy information.

There is nothing like a good steak sandwich, and this week Jane de Graaff delivers just that. Jane speaks with Patrick Warmoll, the general manager of Jack's Creek who have been awarded for producing the world's best steak for two years in a row. Patrick tells us how to pick the right steak for your sambo, and how to cook it to perfection.For full details on the recipe head to: <a href="https://kitchen.nine.com.au/2016/05/17/10/30/ploughmans-steak-sandwich" rel="nofollow" target="_blank">https://kitchen.nine.com.au/2016/05/17/10/30/ploughmans-steak-sandwich</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

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