THE slow cooker and I
have become closer this year than we ever have before. The cheap appliance has always made the occasional appearance on the kitchen bench, but this year it’s cemented its place there, cooking up a storm of dodgy cuts and doing it with aplomb. We’ve done all kinds of brisket, bones and back straps from just about every kind of beast, and with not much more than time, a splash of wine and a bay leaf, they’ve been transformed into something worth writing home about.
I had to take back everything I said
about useless, single purpose appliances after tasting last night’s beef ribs, enjoyed with a glass of Buller Wines Cabernet Merlot. The fruit for the wine was sourced from selection of vineyards in the King Valley region.
It has deeply opaque
ruby red colour with just the slightest purple hue. There’s a pleasantly savoury, spicy aroma over some berry and plum fruitiness and the flavour continues the savoury theme, with some raspberry, more plum and zesty pepper.
makes it food friendly and it was ideal with the sticky ribs which are sweet, juicy and unctuous. A tip from this slow chef is to chill the dish overnight so you can remove the excess fat from the surface, before reheating and serving. And have at least two bottles on hand of everything you like to drink. Available from local outlets or visit the cellar door in Rutherglen, where you have lunch next door at Ripe. Price approx: $23