Monthly Archives: June 2014

Wine and Food Match test – Jamie Oliver’s Beef Tagine & a Shiraz

This week I’ve decided to road test a food and wine match suggestion I recently read about.

 

I came across this suggestion through Foxtel’s Lifestyle Food newsletter, featuring their wine expert Angus Hughson. His motto – ‘Life is too short to drink bad wine’. I couldn’t agree more.

Foxtel Lifestyle Food newsletter

The wine suggestion was the 2012 Angove Long Row Shiraz; an elegant spicy Australian Shiraz, described as being medium bodied, peppery, fruity with dark cherry notes.

 

The food suggestion was Jamie Oliver’s Beef Tagine. For those of you who don’t know me, I must let you know I am a massive Jamie Oliver fan, so this match suggestion had intrigued me from the get-go; yep, that’s me with Jamie Oliver.

Me Jamie Oliver

Armed with the wine suggestion and recipe in hand, off I trundled to my local supermarket to source the ingredients. Unfortunately my local wine seller did not stock this particular wine, however, Angus did suggest a Shiraz, Cabernet Sauvignon or a Grenache as the best wines to pair with Beef Tagine.

Putting my reading glasses on, I scoured the wine racks to find something that would be of similar style to the Angove Long Row Shiraz. What I came out with was a Partisan Trench Coat Vintage 2010 from McLaren Vale – a blend of Grenache, Shiraz and Mourvedre (or commonly known as a GSM wine).

 

Partisan Trench Coat

The label stated the style of the wine to be ‘spicy, complex and brightly fruity’, which I figured aligned well with Angus’ first suggestion of pairing it with an elegant spicy Australian Shiraz – A man in a trench coat is elegant right?

 

 

 

 

 

 

After a long 3 hours waiting for the beef tagine to cook, I could not wait to sink my teeth in to the food and wine.

 

The verdict? Angus you are a star. This was a match made in heaven. The melt in your mouth meat paired perfectly with the spicy and fruity Shiraz – or in my case the GSM.

 

The Partisan was a dream to sip on – peppery on the nose, and spicy on the palate. I could easily drink this wine without the beef, however drinking it with the tagine really did balance out the 100+ spices that went in to the dish.

Jamie oliver beef tagine partisan

If you have a few hours to spare, I highly recommend you to whip up this dish and have your Shiraz on hand to serve up at a dinner party. I can guarantee you will have your friends coming back with their wine glass asking ‘Please sir, I want some more?’

 

Until next time wino’s,

 

Cheers

 

 

Here’s the recipe! Credit to Lifestyle Food channel.

http://www.lifestylefood.com.au/recipes/16634/beef-tagine

Ingredients:

  • 600g stewing beef
  • olive oil
  • 1 onion, peeled and finely chopped
  • a small bunch of fresh coriander
  • 1 x 400g tin of chickpeas, drained
  • 1 x 400g tin of chopped tomatoes
  • 800ml vegetable stock, preferably organic
  • 1 small squash (approximately 800g), deseeded and cut into 5cm chunks
  • 100g prunes, stoned and roughly torn
  • 2 tablespoons flaked almonds, toasted

For the spice rub

  • sea salt and freshly ground black pepper
  • 1 level tablespoon ras el hanout spice mix*
  • 1 level tablespoon ground cumin
  • 1 level tablespoon ground cinnamon
  • 1 level tablespoon ground ginger
  • 1 level tablespoon sweet paprika

 

*Ras el hanout (Arabic for ‘top of the shop’) is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.

 

Method:

1 Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavour the meat.

 

2. When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.

 

3. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½hours. Keep an eye on it and add a splash of water if it looks too dry.

 

4. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

 

 

 

Advertisements
Tagged , , , , , , , , , , , , , , ,

Gibsons Wine Bar and Two Red Wines

This little corner bar has been a hit with the locals for a longtime, me included.

Gibsons Wine Bar is its name.gibsons wine bar hawthorn

Each time I step in to Gibsons, I immediately feel at home. Suffice to say, while I don’t have racks and racks of wine lined up in my home, it’s the friendly and welcoming atmosphere that gives it its homely feeling.
With an extensive range of wine on offer, you have the option of either picking out a bottle from the rack and/or fridge, or selecting a glass of wine from the wine list on offer. Not only do they stock wine, but they also stock a range of beers, ciders and spirits to cater for everyone. Perfect if you’re having a drink with a non-vino drinker!
With the drinks  sorted,  you can also order a side of olives, cheese or bread and dips; and if that doesn’t suit, you can even order takeaway to be delivered to you in the bar from local nearby places, just like you can do at home. 
gibsons red wine olives
2 glasses I recently drank at Gibsons, and loved were
A full bodied oaky red, with tasting notes of dark berries and licorice.
This particular wine was quite rich and robust. So much so, that it was definitely a wine for slow drinking, compared to a typical Shiraz that I’m used to.
James Halliday rated this wine 92/100
Who’s James Halliday you ask? Google him. He’s one of Australia’s leading wine writers and critics. If you see a great review and rating by him, then you’re on to a winner.

 

Epsilon Shiraz BarossaEpsilon Shiraz Barossa – $10 a glass
A medium bodied red, with tasting notes of berry and chocolate.
While not as rich and robust as the Tatiara, this Shiraz was a pleasure to drink.
James Halliday rated this wine 94/100

 

To accompany the wine, my friend and I ordered takeaway pizza which was delivered to us in the bar from Pizza Religion – A delicious traditional Italian style thin crust pizza – mmmm! My favourite food to accompany any glass of wine.

So, be sure to get yourself down to Gibsons, and if you see me there popped up in the corner sipping on a vino be sure to say hi!

73 Burwood Rd, Hawthorn

Until next time winos,

Cheers.

 

Tagged , , , , , , ,
Advertisements
%d bloggers like this: