Wangaratta Chronicle - North East Regional Extra - - FRONT PAGE - with ANITA

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.chris­

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