DadCooks

A very good reason not to cook the beef. 🥩🍷

An Al Brown recipe

Beef Carpaccio | Pickle Jelly | Basil & Tarragon | Pickled Shallot | Parmesan | Wild Rocket
W**e match: Passofino Montepulciano d’Abruzzo 🇮🇹🍷

Seared beef fillet carpaccio, basil and tarragon mayo, pickled shallots, pickle jelly, wild rocket, Parmesan and good olive oil.

Rich beef, sharp pickle, fresh herbs and peppery rocket — with that pickle jelly doing some seriously good work.

Paired with Passofino Montepulciano d’Abruzzo, Feudi Bizantini — juicy dark fruit, savoury depth and enough structure for the beef without overpowering everything else.

This one absolutely slapped. Pickle jelly for the win!

**ePairing

Felt like cooking!

When mushrooms dress for dinner.

Golden puff pastry, whipped goat’s cheese and mascarpone, buttery mushrooms, sticky red onion relish and fresh thyme.

Crisp. Creamy. Earthy. Sweet.

Paired with Astrale Chianti Riserva DOCG — Sangiovese acidity cutting through the creamy cheese, with enough savoury, earthy character to play very nicely with all those mushrooms.

Not a bad little amuse-bouche from the home kitchen. 😏

Cheeky little entree of deconstructed lasagne, Fiordland lobster, lobster and scallop bisque split with basil oil.

Mains, bbq Hereford fillet, sourdough bread and paper sauce, grilled Maori potato, charred broccolini, salsa verde. A side of nana Maggie’s just not pictured.

Out the park

- Wagyu beef carpaccio on smoked tomato and wild rice
- Kingfish crudo with pickled plum and white pepper curd
- Calamari skewers with squid ink aioli
- Caramelised halloumi with salt river honey
- Crayfish tortellini with yoghurt curd and habanero oil