Recipes Cooking the Dirty Clean Way: Recipes From Three of WA’s Leading Chefs

Easter is a time to slow down, gather your people, and feast well. It’s all about simple pleasures done right—good wine, better company and food that’s been thoughtfully sourced and beautifully prepared. 

This Easter, as you celebrate, consider not only what’s on your plate but also where it comes from.

Dirty Clean Food is an online platform connecting consumers with ethically sourced, regeneratively farmed proteins and produce. The result? Ingredients that don’t just taste better but also help create a smarter, more sustainable food system. One that works with nature, not against it..

To show what that looks like in practice, we called on three of the State’s most celebrated chefs. Cameron Jones of Vasse Felix (Regional Chef of the Year 2025), Brendan Pratt of Parker Group (Regional Chef of the Year 2021), and Steven Finch of Hillarys Beach Club (Top 25 Pubs 2025) showcase the versatility of Dirty Clean Food’s regenerative proteins. Each chef has crafted a recipe that puts Dirty Clean Food’s premium produce front and centre—proof that conscious cooking can still pack serious flavour.

Steven Finch’s Pulled Lamb Shoulder Rolls with Mum’s Gravy and Salsa Verde 

A crowd-pleasing easter lunch recipe for your friends and family. 

Credit: Shot by Thom

Ingredients

For the Lamb

• 2kg lamb shoulder
• 2 sprigs rosemary
• 12 garlic cloves, peeled
• Salt & pepper
• Olive oil

For Mum’s Gravy

• 600ml lamb cooking liquid (from the tray)
• Leftover garlic and rosemary from cooking
• 50g gravy granules

For the Salsa Verde

• 50g rocket
• 50g spinach
• ½ bunch parsley
• ½ bunch mint
• 10g capers
• 20g Dijon mustard
• 1 lemon, zested and juiced
• Salt, to taste
• 80g grapeseed oil

Method

Cook the Lamb

1. Preheat your oven to the highest temperature.
2. Place the lamb shoulder in a deep roasting tray. Rub it all over with olive oil, salt, and pepper.
3. Scatter the leaves of the rosemary and peeled garlic cloves into the tray and add water until the tray is halfway full.
4. Tightly cover the tray with foil and place in the oven, then immediately reduce the heat to 170°C (fan-forced) and cook for about 4 hours. Alternatively, you can cook it overnight at 110°C.

Chef tip: You’ll know it’s done when you can pull the meat apart easily with two forks. It should be super soft and tender.

1. Once cooked, carefully lift the lamb out and place it in a large bowl. Save the cooking liquid in the tray for the gravy.
2. Use two forks to shred the lamb. Taste and season with extra salt and pepper, if needed.
   

Make Mum’s Gravy

1. Pour the reserved cooking liquid into a saucepan. Add the leftover garlic and rosemary.
2. Stir in the gravy granules and whisk over medium heat.
3. Simmer for 5–10 minutes until thickened. Add a splash of water if it’s too thick.
4. Use a stick blender to blend the gravy until smooth. This helps incorporate the garlic and rosemary.
5. Stir a little of the gravy through the shredded lamb—just enough to moisten it, but don’t make it soggy.
6. Keep the rest of the gravy warm for serving.

Make the Salsa Verde

1. Wash and pick the parsley and mint (stalks included), then pat them dry.
2. Add all the salsa verde ingredients to a jug or blender.
3. Blitz until smooth using a hand blender. Taste and season with salt.

Chef tip: “I like to mix it up a little with rocket and spinach—this adds pepperiness and makes it bright green. You can also adjust the flavour as you go—make it more herby, more zingy—just keep tasting and have fun with it!

Build Your Rolls

1. Grab some fresh rolls from your local bakery and slice them in half.
2. Spread a generous spoonful of salsa verde on the bottom half.
3. Top with warm pulled lamb.
4. Grate parmesan over the top
5. Finish with a drizzle of gravy.
6. Serve with crisps or hot chips for the ultimate Easter lunch.

Brendan Pratt’s Classic Roast Chicken

A succulent roast chicken recipe, perfect for the centre of the table at your Easter celebration

Ingredients 

For the Brine

• 5L water
• 500g fine sea salt
• 275g brown sugar
• 275g cider vinegar
• 5 garlic bulbs, sliced in half lengthways
• 15 fresh bay leaves
• 4 lemons, sliced thickly into rounds
• 10g fresh thyme

For the Chicken

• 1 whole pasture raised chicken
• 200g unsalted butter
• Sea salt
• 1 lemon
• 4 bay leaves
• 1 onion, quartered
• 3 cloves garlic
• 2 carrots
• 2 sticks of celery

Method

Brining the Chicken

1. In a large pot, combine the water, salt, brown sugar, garlic, and cider vinegar. Bring to a light simmer over medium heat. Stir for 5-10 minutes until the salt dissolves, but don’t let it boil—this could make the brine too salty.
2. Remove from heat and add the bay leaves, thyme, and lemon slices.

Chef Tip: Feel free to use any herbs you have on hand—this brine will soak up all those flavours and infuse them into the chicken.

1. Let the brine cool completely. Once cooled, add the whole chicken, making sure it’s fully submerged. Cover and refrigerate for 24 hours.

Preparing the Chicken

1. After 24 hours, remove the chicken from the brine. Rinse it under cold water to remove any excess salt, then pat dry with paper towels.
2. Let the chicken sit at room temperature for 30-60 minutes—this ensures it cooks evenly.

Roasting the Chicken

1. Preheat your oven to 220°C (428°F).
2. Optional but recommended: Tuck the chicken’s wings under and tie the legs with kitchen twine for even cooking and a nice presentation.
3. Rub the chicken with softened butter for crispy skin, then sprinkle generously with sea salt.
4. In a roasting pan, create a bed of quartered onions, halved carrots, and celery. Place the chicken on top to prevent it from touching the pan directly.

Chef Tip: For added flavour, stuff the chicken’s cavity with aromatics like a lemon (sliced and studded with bay leaves and garlic).

1. Place the chicken in the oven and roast according to the time guide below:
   
   Roast at 220°C for the first 20 minutes, then reduce the temperature to 190°C and continue roasting for about 30 minutes per kg of chicken.
   – 1.4 kg → 1 hr
   – 1.8 kg → 1 hr 15 min
   – 2.3 kg → 1 hr 30 min

To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh (avoiding the bone). The thermometer should read 72°C, and the juices should run clear when pierced. Let the chicken rest for 15 minutes to lock in the juices, then carve and serve.

Cam Jones’ Show Stopping Signature Beef 

A show-stopping steak dish, best saved for when you really want to impress. . 

Ingredients 

Red Wine Onion and Tapioca

• 15ml canola oil 
• 2 onions, bruinoise (very finely diced)
• A pinch of salt  
• 15g raw sugar
• 10ml water
  500ml classic dry red wine
• 10ml red wine vinegar
• 10ml fish sauce
• 2 bay leaves
• 20g brown sugar 
• 60g Tapioca

Beef Fat and Caviar Jus

• 10g oil
• 20g ginger 
• 1 onion
• 1 spring onion, whites sliced 
• 10g garlic 
• 40g oyster  sauce 
• 25ml light soy
• 100ml shoa xing 
• 500ml chicken stock reduction (reduce 3lt of chicken stock to 500ml) 
• 5g ground pepper 
• 5ml sesame oil
  50g Butter
  1tsp Cracked pepper

Tsukudani Kelp

• 45ml sake 
• 45ml mirin 
• 45ml rice vinegar 
• 70ml soy 
• 20 g sugar
• 1x a3 sized piece of rehydrated kelp sliced thinly (to rehydrate soak in room temp water for two hours)

Sauteed Mushroom 

• 100g oyster mushroom sliced
• 100g shitake mushroom sliced 
• 2 tbsp Extra Virgin Olive Oil
• 20ml soy sauce 
• 20ml oyster sauce 
• 30g butter 

Steak 

• 4x 250-300g steaks, preferably something tender ie, scotch fillet, porterhouse or fillet

Method

For the Red Wine Onion and Tapioca

1. Heat the canola oil in a wide pot over low heat. Add the onions, a pinch of salt, raw sugar, and water. Sweat the onions (without browning) until they’re soft, about 45-60 minutes.
2. Add the red wine, vinegar, fish sauce, bay leaves, and brown sugar. Simmer on low heat until the alcohol evaporates, about 40 minutes.
3. Stir in the tapioca and continue cooking on low until the tapioca softens.
4. Remove the pot from the heat, take out the bay leaves, and adjust seasoning with salt. Keep warm in a covered pot.

For the Beef Fat and Caviar Jus

1. Heat the oil in a pan and sweat the ginger, onion, spring onion, and garlic until golden.
2. Add the oyster sauce, soy sauce, Shaoxing wine, chicken stock reduction, ground black pepper, and sesame oil. Simmer on low heat for about 45 minutes.
3. Strain the sauce through a fine mesh sieve. Stir in the butter and cracked pepper. Keep warm.

Chef Tip: For an extra touch, stir in 30g of caviar just before serving, but don’t overheat it—caviar can lose its texture if it’s too hot!

For the Tsukudani Kelp

1. In a saucepan, combine the sake, mirin, rice vinegar, soy sauce, and sugar. Simmer the mixture and add the rehydrated kelp. Cook until the kelp softens. Set aside.

For the Sauteed Mushrooms

1. Heat the olive oil in a pan. Sear the oyster and shiitake mushrooms until they start to colour.
2. Add the butter and allow it to foam. Stir in the soy and oyster sauces, then remove from heat and set aside.

For the Steak

1. Let the steaks come to room temperature. Lightly coat with olive oil and season generously with salt and cracked black pepper.
2. Heat a steel pan to medium-high. Sear the steaks for 2-3 minutes on each side, or until the internal temperature reaches 54°C (for medium-rare). Allow the steaks to rest before serving.

For Assembly

1. Spoon a generous amount of the onion tapioca mixture onto the base of each plate.
2. Top with the sauteed mushrooms, then arrange the tsukudani kelp on top.
3. Place the steak on top of the kelp and drizzle with the warm pepper sauce.

To learn more about the regenerative farming movement and discover the offerings from Dirty Clean Food’s network of farmers, visit their website.