HAVING spent a long time trying to master it, we are finally enjoying some succulent and perfectly cooked roast beef.
With the help of a good butcher supplying the ideal topside, a reminder on the angle to slice it, a trusty thermometer and some resting time, it has been turning out beautifully.
What I love about roast beef is it’s great in any season, hot or cold, it’s relatively good for you, and the aroma as it cooks, for a carnivore, is as inviting as biscuits baking.
It provides that multi-sensory satisfaction which comes from sound, smell and finally taste - and rubbing in plenty of peppery seasoning is not half bad either.
We enjoyed a few slices with some decadent potato dauphinoise and a glass of Morris of Rutherglen sparkling Shiraz Durif.
This lively wine is an incredibly dark, opaque, purple red colour and pours with a pretty froth of purple-tinged bubbles.
It has an earthy, dark berry aroma which hints at sweetness, but what I like about it is its denseness and rich, dry flavour.
You get the pleasure of what we used to call sparkling burgundy, with a rich savouriness that makes it perfect with game or meaty dishes, and you can’t get more meaty than a hunk of beef.
It’s a wine that captures the multi-sensory experience in spades.
This is one carnivore that is satisfied.
Visit the cellar door in Rutherglen and taste the full range, or go to www.morriswines.com
Price approx: $19