Warning; this article is not suitable viewing for vegetarians, vegans or pescetarians.
The 15 year anniversary of Certified Australian Angus Beef (affectionately known as CAAB) on 20 October 2011 was a hearty culinary celebration of all things cattle, embracing over a decade of awards, medals and prestige.
Part of the Crave Sydney Food Festival, Chef Paul “Mick” Micklewright’s six course dinner with matching Tyrell’s wines would have appealed to the palates of carnivores everywhere. Kingsley’s Australian Steakhouse, the venue of many a male bonding session, was the appropriate host of the event, with classic sketches of cows on the walls reminding us of exactly what was on the plate.
Entrees of oyster beignet, cucumber pearls and champagne sauce were matched well with Tyrell’s Pinot Noir Chardonnay Brut 2008. Cute little Yorkshire puddings were a novelty, accompanied with a pen full of sauce to squirt into the duff (officially described as slow roast sirloin, yorkie duff, onion rings and tarragon).
Despite the gender imbalance of the crowd, girlpower was in full force as dynamic CAAB cattle producer Susie Chisolm regaled us with stories of her all female venture. Running a cow herd of 750 with the help of one other lady, she impressed the audience with tales of everything from bogged tires, roving cattle to rollerskated waitresses in Japan serving her beef. She was followed by Jane Tyrell, who informed us that the limited release Lunatiq Heathcote Shiraz of the fourth course was named after her, grown on wines planted 15 years ago and prepared in honour of the occasion.
“And merrily, we ate and we drank…”
Seared Flat Iron Steak, Frisee, Croutons, Speck, Quail Egg and Parmesan (Moon Mountain Chardonnay 2010)
Tomato Consomme with a King Crab sandwich (Stevens Semillon 2007)
Assiette of CAAB: sous vide mustard fillet, oxtail choux farcis, braised short rib and potato puree (Lunatiq Heathcote Shiraz 2009)
Goats curd, beetroot, walnut and homemade oatcake (Rufus Stone Cabernet Sauvignon Malbec 2009)
Chocolate tart, grand marnier ice cream and chocolate jaffa sauce (Special Aged Tawny Port)
About the reviewer: Daniella Alhadeff is a Gen Y professional passionate about exploring life (after five), and writer of the blog Lifeafterfive*.