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

Short Order Burger Co.

"Quality and provenance is paramount when selecting the ingredients to include in our burgers. DCF provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner

Peaches Fresh Food

"At Peaches Fresh Food we offer a huge range of the freshest and best produce in WA. What we love about Dirty Clean Food is their regenerative story, supplying us with grass-fed meat of the highest quality whilst taking care of the land for future generations." Nadia Di Tullio


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!

Mez's Braised Beef Spare Ribs

I used a Tagine on the stove-top but it could be baked in a slow oven (165˚C) for 3 – 3 ½ hours.


2 onions, peeled & roughly chopped

6 garlic cloves, peeled & roughly chopped

4cm piece fresh ginger, peeled & roughly chopped

3-4 small red chillis, peeled & roughly chopped

1.5kg beef spare ribs

Salt & black pepper

60ml olive oil

4 whole star anise

10 cardamom pods, roughly bashed in mortar & pestle

1½ tbs tomato paste

2 tsp ground cumin

2 tsp allspice (I used 1 tsp cinnamon, 1 tsp cloves & pinch of nutmeg)

4 Roma tomatoes, chopped roughly

6 Medjool dates  or 100g soft figs 



Pulse onion, ginger, garlic and chillis in a food processor until very finely chopped.

Pat dry the short ribs and sprinkle with salt & pepper.

Put 2 tbs oil in large pan and heat; brown ribs on all sides in batches, then transfer to Tagine.

Tip the onion mixture into the same pan, add star anise and cardamom and cook, stirring, for 5 minutes or until softened.

Add tomato paste, ground spices, tomatoes, a generous grind of salt & pepper and cook for 4-5 mins until the tomatoes start to break down.

Add 700ml of cold water and bring to the boil.

Pour over ribs in tagine and place on stove top; bring to a simmer.

Lower heat and cook for 3 hours, turning ribs whenever you think of it.

Add the dates and simmer for another 30 mins, checking the liquid.

Pull meat off the bones (it should fall off) and enjoy!