MAKE THE MOST OF MEAT Beef up on three great cuts
Butchery: Also known as point-end brisket, this versatile and flavoursome cut is made up of the muscles from the breast or lower chest.
Cooking: A well-exercised muscle, brisket is best suited to slow and steady cooking methods that produce a tender, fall-apart result that can be sliced or shredded.
Amp up the flavour of your brisket with your favourite
AROMAS of plum, dark cherry, cassis, mocha and cedar. The palate is fruit focused, succulent and approachable, showing flavours of dry spice, plum and brambles, with finely structured tannin and good length.
FOOD: Lamb cutlets
Tangy beef rump cap with parsley and lemon fattoush salad
800g trimmed beef rump cap (about 1.4kg untrimmed) 1 bunch asparagus, trimmed MARINADE:
2 tsp baharat spice mix, plus extra for sprinkling
1 clove garlic, crushed
1 tbs olive oil FATTOUSH SALAD:
1 bunch flat leaf parsley leaves, coarsely chopped 4 Roma tomatoes, deseeded and cut into small dice 1 green capsicum, diced 2 pieces pita bread, cut into 2–3cm pieces, plus extra bread to serve
1 tbs olive oil
Juice of 1 lemon
VIBRANT aromas of lemongrass, lime, ginger, honeysuckle and a touch of lavender. The palate is luscious and succulent with great intensity balanced by lovely focused acidity.
FOOD: Pork cutlets
Place beef on a large tray. Mix marinade in a small bowl and brush beef with marinade.
Preheat a barbecue to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway.
Rest beef on a clean plate covered loosely with foil. While beef is resting, drizzle
2016 PINOT GRIS
AROMAS from pear drops, peach and honeydew.
The palate has bright, vibrant fruit characteristics, with a well-structured assertive finish.
FOOD: Fruit platter
RATING: 93/100 asparagus with a little olive oil and grill asparagus until grill marks appear and asparagus is almost tender.
Place pita pieces on a baking tray, spray with oil spray and sprinkle with pepper and a little spice mix.
Bake in oven at 180C fan forced for 10–15 minutes until crisp.
Slice beef and dress salad.
Fold crisp pita pieces through salad at the last minute; serve extra pita bread on the side.
TIP: Make your own baharat spice mix with a combination of pepper, allspice, cinnamon, cloves, nutmeg, ground coriander, ground ginger. Adjust to your own taste.
Beef rump cap.