Tim Bone’s organic meaty meals

24th March 2022 | Eativity editors
Cleaver's Organic

More Australians are making the switch to organic produce. According to the Australian Organic Market Report 2021, 56 percent of Australian shoppers bought organic products in the previous year, and more than 500,000 new shoppers bought into the market. For those already buying organic, 37 percent of shoppers increased the amount they purchased in 2020. The number of certified organic operations in Australia has also grown by 38 percent since 2011. So, why is organic growing in popularity? Here’s a quick rundown.

It’s better for the planet

Certified organic food production protects our environment. Organic food is produced using sustainable farming methods that mimic natural ecosystems. It also uses no synthetic pesticides, herbicides, fertilisers or GMOs, all of which may be harmful to the environment.

organic produce is better for you

It’s better for you

According to Australian Organic, switching from a conventional diet to an organic diet can decrease your pesticide exposure by more than 90 percent. A review of current research from the School of Agriculture and Food at the University of Melbourne also found that certified organic foods can be more nutritionally dense than non-organic foods.

Cleaver's organic lamb

It’s kinder to animals

Under organic standards, all animals live, grow and breed naturally in group sizes that are appropriate to their species. Animals interact as they would in nature, are free-ranging and are provided with ample access to pasture, shade and shelter.

To inspire more Aussies to explore organic food options, former MasterChef contestant Tim Bone has created these mouth-watering, hearty meals using Cleaver’s Organic meat.

organic porterhouse steak with mushroom sauce

Porterhouse steak with mushroom sauce

Perfect for two. For optimum meaty goodness, Bone recommends placing your steaks on the bench and letting them come to room temperature. Then cook on a sizzling hot pan or barbecue. This will leave with you a significantly more tender and juicy steak.

Prep time 10 minutes
Cooking time 15 minutes

You’ll need:

2 Cleaver’s porterhouse steaks
2 tbsp olive oil
50g butter
Salt and pepper
200g brown cup mushrooms, sliced
1 tbsp wholegrain mustard
4 garlic cloves, finely chopped
100ml white wine
300ml cream
½ cup parsley, chopped


1. Take the steaks out of the fridge and put them on the kitchen bench, allowing them to come to room temperature before cooking.

2. Place a pan on medium heat, add 1 tbsp of olive oil and the butter. When the butter has melted, add the mushrooms and cook for 5 minutes or until soft and caramelised.

3. Add mustard and garlic and cook, stirring, for 1 minute, then add wine and let boil until reduced by half. Add cream and simmer for a few minutes, stirring occasionally until the sauce thickens. Remove from heat, stir in parsley and season with salt and pepper.

4. Drizzle each steak with olive oil and season generously on both sides with salt and pepper. Heat a frying pan over high heat and cook the steaks for 3 to 4 minutes on each side for medium-rare. Remove steaks and let them rest for a few minutes before slicing and topping with the beautiful mushroom sauce.

organic meatball ratatouille pasta bake

Meatball ratatouille pasta bake

Got a group coming over? This dish serves eight, making it ideal for casual entertaining.

Prep time 20 minutes
Cooking time 60 minutes

You’ll need:

1 tbsp of olive oil
400g pack Cleaver’s beef meatballs
1 brown onion, diced
1 eggplant, 2cm diced
4 garlic cloves, finely chopped
1 red capsicum, 2cm diced
1 zucchini 2cm diced
2 tbsp rosemary, chopped
2 tbsp thyme leaves, chopped
250g wholemeal pasta spirals or penne
140g tin tomato paste
800g tin crushed tomatoes
2 tbsp white sugar
100g baby spinach
1 bunch basil leaves, torn
½ cup parsley, chopped
Salt and pepper to season
2 cups grated cheese


1. Preheat oven to 200°C. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook as per packet instructions.

2. In a large frying pan, add 1 tbsp of olive oil and fry the meatballs for 3 to 4 minutes until brown. Remove the meatballs to a bowl with tongs, reserving the fat and oil in the pan.

3. In the same pan over medium heat, add onion and garlic. Cook for 2 or 3 minutes until onion has softened. Add the eggplant, capsicum, zucchini, rosemary and thyme and cook, stirring, for 5 minutes until vegies start to soften. Season with salt and pepper.

4. Add tomato paste and cook, stirring, for 1 minute, add tinned tomatoes and sugar and bring to a simmer. Add meatballs and simmer for 10 minutes, stirring occasionally.

5. Add spinach, torn basil and chopped parsley and stir to combine. Remove from heat.

6. Pour meatball ratatouille mix into a large casserole dish. Top with grated cheese.

7. Cook in the oven for 20 to 30 minutes or until the top is golden and bubbly.