THE concept of nose to tail eating fits right in with our desire to wage a war on waste, realise how fortunate we really are and make the most of the resources we have access to.
It doesn’t really make sense that many of us feel squeamish about tucking in to the head of an animal yet have no qualms at all about chewing on their ribs or their legs.
I feel far better if I know someone is treating every proteinrich part of an animal as valuable, which is why I’ll choose face over fillet any day of the week.
When beef cheeks are cooked low and slow with red wine, a bay leaf and pepper they are to die for, especially with a glass of Chrismont’s La Zone Sangiovese. The wine has an ochre red colour and vibrant, zesty aroma of spicy cherry and berry.
The flavour is earthy and savoury, still zinging with cherry fruit but backed up by woody spices that add some complexity, and the flavour lingers right around the mouth in a satisfying way.
Enjoy the wine on its own before tucking into something meaty like shanks or my beef cheeks, which melt in the mouth alongside the Sangiovese.
Buttery mash on the side makes a good palate cleanser.
It’s enough to make even a grumpy cow smile.
Taste over lunch at the cellar door in Cheshunt or go to www.chrismont.com.au