Indulge May

8/16/2019 Indulge May

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May 2016

SYDNEY’S ENTRÉE TOPURE ENJOYMENT

THE BURGER CASEPage 6Burgerpalooza, the perfect place for The Burger Case.

SOUTH AMERICAN PULLEDBRISKET SLIDERSPage 5Jindalee Prime serves up a mouth- watering recipe for South American

pulled brisket sliders.

TOM’S TASTING TIPSPage 2 Tom explores cabernet sauvignon, which is one of the world’s mostpopular and versatile wines.


2/8

SPECIAL LIQUOR STAX PROMOTION

MAY 20162 INDULGE

TOM’S TASTING TIPS

Pepperjack‘Barossa Valley’

CabernetSauvignon 2013

$23.99

Aromas ofripe darkberry fruits,blackcurrantsand plums.The palateis rich andavoursome,full of plush,dark fruitwith somesavourinessand hintsof oak. The

tannins aresoft makingthis a classicregional style.

Jacob Creek‘Reserve

Coonawarra’CabernetSauvignon

$14.99

Shows typicalregionalcharacteristicsof mint andblackberryaromas withripe cassisavours anda hint ofblack olive.The palatehas layersof dark fruit

and touchesof cinnamonand cedartones.

Wynns‘Black Label’CoonawarraCabernetSauvignon 2012

$34.99

Fresh perfume

aromas, darkberries, violetsand spices.Some driedherbs. Thepalate is alsoloaded withsweetly ripe,delicious darkberry cabernetavour. Thetannins arelight but rmand ne. A trueexpression ofCoonawarracabernetsauvignon.

Flinders Bay‘Margaret River’CabernetSauvignon

$16.99

This is a classicMargaret River

cabernet witha delightfularoma ofdark cherries,plum andblackcurrant,with a hintof cigar box.Its palate isgenerous andfull bodied,with fruitwedded tosubtle oak,and a smoothlasting nish.

Angus The Bull‘Central Victoria’CabernetSauvignon

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Ripe black fruitswith rich dark

chocolate andvanillin smokyoak aromas.Medium tofull-bodiedpalate weight,characterisedby rmtannins anda savourymasculinenish. Need Isay what foodthis goes wellwith?

f facebook.com/TomsCellarswww.tomscellars.com.au

A fter shiraz, cabernet sauvignon is thesecond most widely-planted red wine grapein Australia and without doubt is one of the

great varietals of the world.

Its rise to fame can be attributed to itsprominence in Bordeaux wines, where it is oftenblended with merlot and cabernet franc. It isgrown in nearly every major wine producingcountry and across a diverse spectrum ofclimates, from Canada’s Okanagan Valley toLebanon’s Beqaa Valley.

Despite its prominence in the industry, the grapeis a relatively new variety. It is a product of achance crossing between cabernet franc andsauvignon blanc in south-western France duringthe 17th century.

Its popularity is often attributed to its ease ofcultivation – the grapes have thick skins, hardyvines, are naturally low yielding, bud late to avoidfrost and are resistant to viticultural hazards

such as rot and insects. The grapes are also lateripening, so it is more suited to warmer climates.

The classic prole of cabernet sauvignon tends tobe medium to full-bodied, with high tannins andnoticeable acidity that contributes to the wine’sageing potential.

In cooler climates, cabernet sauvignon tends toproduce wines with blackcurrant tones that canbe accompanied by capsicum, leafy or herbaltones, mint and cedar which become morepronounced as the wine ages.

In more moderate climates the blackcurranttones are often seen with black cherry and blackolive tones, while in very hot climates the currentavours can veer towards the over-ripe and jammy side.

Each region around the world produces a slightlydierent style and Australia is no exception,with each key region imparting its own style orsignature.

In the Coonawarra, cabernet sauvignon winestend to have a unique characteristic of eucalyptusor menthol tones, while the Margaret Riverregion cabernets are more tightly structured withpronounced black fruit tones.

Cooler climates like the Clare Valley producewines with more concentrated fruit, while thosefrom the Yarra Valley are noted for their balance inacidity, tannins and fruit avours.

There is a style of cabernet sauvignon for allwine drinkers. Here are few to help you on your

journey.

NEW

Visit www.liquorstax.com.au for your nearest store.

$ 2 9. 9 9

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c a n s


3/8

A SPECIAL LIQUOR STAX PROMOTION

MAY 2016 3 INDULGE

www.liquorstax.com.au

We have over 170 stores throughout NSW Visit our website for your nearest store

Outlet prices may vary due to regional freight rates. While stocks last. Limited rights reserved. Eftpos. All major credit cards accepted. Trade not supplied.

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MAY 20164 INDULGE

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5/8


MAY 2016 5 INDULGE

Ingredients

• 1 x 2 kg beef brisket, kept whole

• Green salad• 4-6 brioche buns

Marinade for Brisket

• 1 teaspoon mustard powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground chilli

• 1 teaspoon paprika

• 1 tablespoon salt

• 2 tablespoon brown sugar

• 1 x 400g can tinned tomatoes

• ½ cup water

Chimichurri Sauce

Makes 1 ¼ cups

• 3 cloves garlic, peeled and crushed

• ½ bunch coriander, chopped

• ½ bunch parsley, chopped

• 1 jalapeno, chopped

• 2 tablespoons red wine vinegar

• ½ cup 125ml olive oil

• Juice of ½ lemon

• Salt

Instructions

1. Preheat oven to 150°C

2. Place brisket in a deep roastingpan

3. In a pan, combine all marinadespices. Cook 2 minutes, stirring torelease the aromas

4. Add the brown sugar, tinnedtomatoes and water

5. Cook 10 minutes and pour overbrisket

6. Cook, covered, for 4 hours, thenuncover and continue to cookfor 2 more hours until gelatinous,basting with the pan juicesoccasionally

7. Cover loosely with foil and rest for20 minutes

8. Shred with a knife and fork or cutinto slices

9. To make chimichurri sauce,combine all ingredients and use astick blender to blend to desiredconsistency

10. Serve the brisket with chimichurrisauce, brioche buns and greensalad

SOUTH AMERICAN PULLED BRISKET

SLIDERS WITH CHIMICHURRI SAUCE

www.jindaleeprime.com.au

# jind aleeprime


6/8


MAY 20166 INDULGE

THE BURGER CASE

B

urgerpalooza: heaven on earth one mightsay. The place was full of burger-lovingpeople, all looking for their favourite

burger of the day. It was quite a difficult taskdeciding between the venues that came toplay, including BL Burgers, Milk Bar by Cafesh, Chef’s Kitchen, Pub Life Kitchen, BarrioCellar, and Bare Grill. There was also One TeaLounge featuring their mini ice-cream baogersliders.

could write pages on what I thought of theday, but there were a few highlights thatstood out, in particular Bare Grill’s burger,the Son of a Cock-fighter. This burger wasan awesome combination of southern friedchicken, guacamole, lettuce, cheese, bacon,

and Bare Grill sauce. Out of all

the burgers of the day, this wasthe clear winner and many othersthought so too, with the line being

consistently longer than mostother options. Despite the influxof people and the demand for aquick turnaround, Bare Grill stillmanaged to produce the goods.This burger would be in the top3 chicken burgers I have eaten,and I’d recommend visiting therestaurant.

The other highlight of the daywas One Tea Lounge’s icecream baogers. These were deep-friedbaos with ice cream, red bean paste, and miso

caramel sauce. This was a completely newidea to me, and was a nice change fromthe usual savoury burgers. My personalfavourite was the lychee flavour, withthe hot bao and cold ice-cream creatingthe perfect treat. The One-Tea Loungeexperience really topped off the day.They’re also known for their Asahi burgerwhich I think will be coming up on myburger hit list.

The day wasn’t all about burgers, a chillieating competition was held by the goodpeople at Handsome Devils Co chilli,

who, by the way do a great chilli sauce

with all natural ingredients and without

trying to melt your face off in the process. Thecompetition required competitors to consumevarying degrees of chilli, including some of thehottest in the world. The winner was left red-faced and sweating profusely, all for the gloryand a pair of sunglasses.

Burgerpalooza was a success in that it broughtvenues together and allowed people to try theirofferings all in one location. It was good to seea great turnout, supporting the hard –workingbusiness owners who put a lot of effort intomaking the day happen. I’d give both BareGrill’s Son of a Cock Fighter and One Tea

Lounge’s Bao burgers 4 out of 5.


7/8


MAY 2016 7 INDULGE

MR LIQUORMRLIQUOR.COM.AU

STELLA ARTOIS330ML

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LOCATIONS

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CRONULLA 17 THE KINGSWAY T 9527 3562

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SpecialS available online and in Store until 06/06/16

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8/8

MAY 20168 INDULGE

‘Sitting atop a weathered tower, theArcher stands as sentinel. Guarding thedisputed border and marking the boundary

of the famous Coonawarra region and the home of the Terra Rossa’.

Millions o years ago, nature began crafing our wines,

today we simply add the finishing touches.

www.liquorstax.com.au

Indulge May

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