PASTA & STEAK RECIPE: Food & wine is the best way to celebrate!


Published by Bianca Wilshin - 29th Oct 2019

South Australian winemaker Tim Smith celebrates a wine release by cracking open a bottle of that wine while cooking up a storm. Tim’s here to share with us how he celebrated the recent release of his 2018 The Triplet Barossa Grenache Shiraz Mataro and 2018 The Kick Barossa Shiraz.

Hi Angels, I’ve been doing a little of my own private ‘research’ on these wines since blending and bottling, and have come up with my own ‘best practice methods’ of serving. It goes along these lines:

2018 The Triplet Grenache Shiraz Mataro:

PREP
Choose a suitable evening…Remove screwcap. Throw away the screwcap…Pour a glass.

CHORIZO AND BROCCOLI FLORETS PASTA

INGREDIENTS
Pasta Spirals
Broccoli Florets
Olive oil
Brown onion
Garlic
Red chili
Finely chopped chorizo (optional)

METHOD

Step 1
Boil some pasta spirals; just before they are ‘al dente’ put some small broccoli florets in the water (that’s had plenty of salt added).

Step 2
Meanwhile, heat a heavy-based frypan and in a good amount of current seasons olive oil, slowly saute chopped brown onion with some garlic, red chili, and some finely chopped chorizo. The chorizo is optional-leave out if you’re a vegan or vegetarian, (by the way, both the wines are vegan and vegetarian-friendly. And especially carnivore friendly). The key thing here is there is enough oil in the pan as this is in effect ‘the sauce’. Drain pasta, broccoli and toss into the pan and turn off heat but stir through the pasta and broccoli to coat.

Step 3
Garnish with parsley, some lightly toasted pine nuts or almond flakes, sprinkle with cheese if you must (I prefer not). Best consumed watching the footy on tv while sitting in a bean bag

This release of The Triplet has got some lovely dense strawberry fruit flavours and the Shiraz and Mataro components give some light structure to the wine to counter Grenache’s natural fruit sweetness.

2018 The Kick Barossa Shiraz:

PREP
Choose a lazy Saturday evening. Remove screwcap, throw away screwcap.

BLACK PEPPER PORTERHOUSE STEAK

METHOD

Step 1
About an hour prior to this, take from the fridge a couple of Porterhouse steaks from your favourite butcher. In the Barossa, mine is Linkes in Nuriootpa-where the meat has a faint smoky flavour from aging near their own smokehouse in the main street… If you cant source from here-I’m sure you’ll have a favourite one near you…

Step 2
Season the steaks with black pepper and fine slivers of garlic inserted into the fatty side of the steaks.

Step 3
Heat a cast-iron pan smoking hot. Use sesame oil as it can get hotter than say, olive oil before it smokes. Heat is the key. Preheat the oven to low, but turn off before starting to cook steaks. Put steaks in the pan, and cook without moving them, until small droplets of blood come through the top side of the steaks, then turn over for 1 minute. Turn down the heat on pan-and put steaks onto a pre-warmed plate into the oven and switch off. Rest for a good 5 minutes…

Step 4
While the steaks are resting, in the same pan with the oil and steak juices, toss in some bok choy which has been sliced lengthwise, and some red onion coarsely sliced. Season with light soy sauce, pepper, and some finely chopped ginger and garlic.

Step 5
Put the steaks on serving plates, (again, pre-warmed) and toss the bok choy mixture evenly over the steaks. Maybe a very simple salad on the side? Iceberg lettuce, beetroot leaves, homemade croutons, and a Balsamic and extra virgin olive oil dressing.

This years release of The Kick Barossa Shiraz simply speaks of its ‘postcode’: it’s a classic medium-bodied Barossa Shiraz that has the trademark Shiraz generosity of fruit through the mid-palate, and then finishes with some fine-grained tannin that is derived from a bit of new oak and also from the grape skins.

I’ll no doubt get asked how long the wine will cellar for; The short answer is a long time, as there’s no nasty piece of bark (otherwise known as a cork) to let you down, but personally, I love drinking these wines with their showy youth being the appeal for me.


Best regards,

Tim Smith

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