LOCAL BEEF COOKED THREE WAYS / 2013 OLD VINE SHIRAZ

Local Fleurieu beef cooked three ways. Poached tongue, chargrilled sirloin and braised cheeks, placed on cauliflower puree and rich beef jus and finished with a splatter of olive oil, pickled onions and pine mushrooms.

This dish was cooked and created by Tom Boden from Rare Bird Food. Tom is the head chef at Ellen Street restaurant, one of our favorite local places to eat. This dish is most complex and Tom matched this to the old vine perfectly. A wine that stands up against the layers of beef and its trimmings. Tom has an appreciation for wild mushrooms and he has chargrilled pine mushrooms on this dish making it enduringly surprising. Thanks to Tom for bringing this dish to share with us.
 

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