Providore Global

Providore Global Vertically intergrated family farming business producing some of the best beef in the world

05/06/2026

There’s a particular kind of satisfaction in harvesting grain you grew yourself to feed cattle you raised yourself on country you’ve known your whole life.

Most people in the food industry never get to feel that.

At Tallawanta, it happens every year, right on schedule, whether anyone’s watching or not.

29°S / 149°E

04/06/2026

Look at the marbling on it. Fine, even, running right through. That’s the 270 days showing up. That’s what home-grown grain on Liverpool Plains country looks like once it hits a hot pan.

The fat renders clean. The crust comes up dark. The cut more or less cooks itself if you know what you’re doing.

Tallawanta Black Angus. on the pan.

29°S / 149°E

01/06/2026

Plating up with .

Every element placed with purpose. Nothing overcrowded, nothing competing.

Tallawanta Cape Wagyu sits at the centre. A 200-day home-grown grain finish, hand-selected Wagyu, raised in low-stress country.

Refined, expressive, unmistakably Australian.

29/05/2026

Different cuts, same story. Raised carefully, harvested honestly, and worth every second for that sizzle.

Born on better ground.

29°S / 149°E

27/05/2026

This is Tallawanta.

Country shaped by family, season by season, for longer than most people bother to count.

29°S / 149°E

25/05/2026

180 days on home-grown grain.

The Black Angus at Tallawanta is built for people who want their beef to taste like beef, soft through the middle, rich at the edges, with that deep Angus flavour that lingers the right way.

29°S / 149°E

20/05/2026

The kind of tenderloin that’s already done everything it needs to do before the gravy arrives.

18/05/2026

There are farms that source their grain and farms that grow it.

Farms that drill for water and farms that let it come up from the ground on its own terms. Tallawanta is the second kind, which isn’t as common as you’d think.

The cattle eat what the land grows. They drink what the land gives. Someone figured out a long time ago that was probably the right way to do it.

Turns out they were correct.

29°S / 149°E

15/05/2026

The Tallawanta Artesian Wagyu Cube Roll. MB8 to MB9. Bred from Angus and Japanese Wagyu bloodlines, finished for 400 days on home-grown grain.

The kind of marbling that does most of the work before it ever reaches a kitchen.

13/05/2026

Chef Ian Oakes has always believed the best food comes from people who genuinely care where it comes from.

The cattle here drink artesian spring water drawn up from the ground near Mori. The grain is grown on the same country. Every step traced, every process known by the people doing it.

That’s the thing about food raised with that kind of care. You can taste the difference. Even if you can’t quite explain why.

Address

“Tallawanta” 5088 Gingham Road
Garah, NSW
2405

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 5pm
Thursday 7am - 5pm
Friday 7am - 5pm

Telephone

+61267543590

Website

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