Cape Lodge

"These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef

Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Billie H

"At Billie H we choose local produce and what we love about Dirty Clean Food is their paddock to plate story. Not only is their grass-fed meat sustainable using humane animal practices, but their farmers are doing things differently and actually regenerating the land – providing delicious healthy food from the ground up." Nate Murray, Head Chef Read more

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Café de Paris Butter from Tony Howell, Executive Chef at Cape Lodge.

Become a BBQ legend with a little help from the wonderful Tony Howell, Executive Chef of Cape Lodge, and his recipe for the perfect accompaniment to our Club T-Bone - Café de Paris Butter.


500gm butter
2tspn roasted garlic
2 shallots
1 anchovy, whole
2 Tbspn Worcestershire sauce
1 Tbsp mustard
1 Tbsp thyme
2 Tbsp parsley
1 tsp curry powder
salt and pepper


  1. In the bowl of an electric mixer beat the butter until creamy.
  2. Fry the shallots and anchovies add the mustard; deglaze the pan with the Worcestershire sauce.
  3. Add the roasted garlic and curry powder.
  4. Remove from the heat to cool down.
  5. Add the cold onion mix to the butter, fold in chopped herbs and season.