Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Beef cheeks in baharat spice with roasted brussels sprouts and soft polenta Food Beef cheeks in baharat spice with roasted brussels sprouts and soft polenta Preparation time 10 minutes Cooking time 6+ hours Serves 4 - 6 INGREDIENTS 1.3kg approx. (4) beef cheeks 2 tbsp baharat spice mix Salt and freshly ground black pepper ¹/³ cup (80ml) extra virgin olive oil ½ (125ml) cup dry sherry 2 cups (500ml) good red wine 2 large onions, roughly chopped 2 celery stalks, roughly chopped 6 cloves garlic, roughly chopped 2 cups (500ml) beef stock 3 bay leaves 6 sprigs thyme Salt flakes and black pepper, to taste 2 bunches Dutch carrots, steamed, to serve Micro herbs Roasted brussels sprouts 750g brussels sprouts, trimmed 2 tbsp caramelised balsamic or vincotto 2 tbsp (40g) butter Polenta 1½ cups (375ml) chicken stock or water 1½ cups (375ml) water 1½ cups (255g) instant polenta 1 cup (250ml) milk 1 tbsp butter METHOD Preheat the oven to 150ºC. Pat beef cheeks dry with paper towel and rub with spice mix. Season with salt and pepper. Heat a large frying pan over medium heat, add half the olive oil and brown the cheeks on each side. Remove beef cheeks to an oven-proof casserole dish. Deglaze the frying pan with sherry and red wine then reduce by half and add to the casserole. Wipe out the frying pan and add remaining olive oil. Add onions and celery to soften. Add garlic and cook a minute more. Deglaze with beef stock. Add to the casserole with bay leaves and thyme, cover, place in the oven. Turn the beef cheeks frequently. Check after 2 hours. They may take up 6 hours to be tender. Uncover for final hour of cooking, still turning a few times. Cook sprouts in salted simmering water for 4–5 minutes or until just tender. Drain and cut in halves, reserving any loose leaves. Place on a baking tray with leaves, drizzle with balsamic, butter, salt and pepper and place in oven. Cook for 30 minutes. (Sprouts can also be cooked in hot oven for 10 minutes). For the polenta: Combine the stock and water in a medium saucepan; bring to the boil, gradually stir in the polenta. Cook over a low heat, stirring occasionally, until the liquid is absorbed and the polenta is tender. Stir in the milk and season to taste with salt and pepper and stir through butter. Set aside and whisk occasionally. To serve: place polenta on plate, top with beef and drizzle over sauce. Garnish with micro herbs, serve with sprouts, carrots. 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Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Life Cellar Doors Italian style Words by Alessandro Ragazzo on 20 Aug 2015 Like most producers in the world, Italian wineries are constantly looking at making better quality wine. In Italy in recent times, this search has become a study of the ‘fashion of form’ – uncovering the intricate concept of structure of wine to help conceive that perfect drop. This thinking has also extended to ‘Turismo Enogastronomico’ (food and wine tourism) with spectacular results. Old estates have been transformed by a collection of famous Italian architects, so that the cellar door and winery has become as much the centre of attraction as the wine. It is a union between tradition and modernity, a road map that directs guests and the curious to an unexpected and beguiling journey. These new concept wineries have been designed by architects and engineers in conjunction with Italy’s most famous contemporary sculptors, and using biodynamic principles so their designs are at one with their environment. Gone are the boring rusty tinned walls of decaying estates, ushering in is a new era of engineering that utilises the natural shape of the landscape as the centre of attraction. Buildings don’t just go up, they also flow out, around and even down inside the earth. Natural inspirations The choice of materials, most of the made from recycled or sustainable products, and the sensitivity for the surroundings have been critical elements in this architectural revolution. The most precious inspiration for Arnaldo Pomodoro, one of Italy’s greatest contemporary sculptors and designers, was a turtle, a symbol of longevity and stability. In this case, the shell of the turtle became the domed copper roof of the Tenuta Coltibuono di Bevagna , a winery in Umbria. Pomodoro had produced many sculptures in his time, but this was the first for the wine industry and the success of the project reverberated on an international scale and set the tone for the design wave to come in the Italian wine industry. Other wineries followed suit, embracing the art of the concept and seeing it as a way to reinvigorate tourism to the wine regions. Designers and architects Paolo Dellapiana and Francesco Bermond des Ambrois collaborated to conceptualise the Cascina Adelaide di Barolo in Cuneo, Piemonte. This amazing structure has been built into the hills, and from a distance it almost disappears into the countryside, perfectly camouflaged with the rest of the habitat – almost like a Hobbit house full of wine, if you will. Structure and form While many of the structures are dazzling from the outside, just as much thought and design has been applied to the internal workings. Everything from barrel halls to crushing rooms have transformed wineries’ inner workings into virtual exhibition halls. The new Antinori Cellar Door in the Chianti Classico area near Florence is a perfect example. Designed by Mario Casamonti it is a truly unique structure. With a surface area of 24,000m2, it took eight years to construct, with an investment of 40 million Euro. The structure is developed horizontally rather than vertically, with the winery hidden in the earth. The production facilities and storage are spread across three stunning levels. And the interior design is simply breathtaking with terracotta vaults to ensure perfect temperature and humidity levels. The new world order Where Italy once had wineries they now have monuments. And while there are still plenty of the old style ‘casale’ with moulded walls and giant dirty barrels, the way forward is for large, clean, bright and spacious structures with areas dedicated to each individual phase of wine production. This concept of wine and design seems to be resonating around the globe with architects working on amazing structures from California to Chile, from Spain to France, from Alto Adige to Sicily, and even right here in Australia – think Chester Osborn’s big Rubik’s Cube plans for d’Arenberg in McLaren Vale. The future is now and it is an exciting time for those who appreciate design in architecture and in their wine glass. Food Impress: Daniel Puskas Words by Libby Travers on 12 Sep 2018 Over the past six years, Sixpenny, found on a humble street corner in the inner-west suburb of Stanmore, has become one of Sydney’s favourite restaurants, and for good reason. The food, served as a six- or eight-course menu, is exquisite, the wine list a delight and the sunshine that streams in the windows on a Sunday afternoon is entirely ethereal. It is a beautiful place to dine. The fact it’s named after sixpenny restaurants, small diners that populated Australian cities in the gold rush era of the late 1800s, where you could get a ‘square meal’ for just sixpence, speaks volumes about its identity. The title was the perfect middle ground for co-founders and chefs, Daniel Puskas and James Parry; it was not as simple as the fourpenny restaurant, not as fancy (or expensive) as their ‘posh cousins’, the shilling restaurant. Since James’ departure two years ago, Daniel has headed up the kitchen (and run the restaurant) alone. Moulded by many years of experiences and friendships, as most creatives are, he has carved out his own culinary niche. A very successful niche. He was awarded the 2018 Good Food Guide’s Chef of the Year, with the restaurant consistently praised for its modern simplicity. “Over the years I have learnt I want to keep it simple but elegant,” says Daniel of his cooking and plating. “I don’t think it has to look a particular way, it just has to taste delicious. Some people eat with their eyes, but people who really taste the food, will see beyond it.” Life lessons For most successful chefs, it is the time at someone else’s apron strings that creates their style. For Daniel, it was discovering what he didn’t want that taught him valuable lessons. It was an early start in hotel restaurants and function rooms that gave him the impetus to seek out something different, and so, in 2000, he bought a copy of the Good Food Guide, found the best restaurant on the list and applied for a job. The restaurant was Tetsuya’s. At this revered hot bed of Australian talent, Daniel not only worked under the inimitable Tetsuya Wakuda, but also Martin Benn, who was head chef at the time before going off to open the amazing Sepia, Dave Pegrum as sous chef, and a veritable line-up of Australia’s best talents toiling away as chef de parties and apprentices. He had landed well. “There was a great bunch of people in the kitchen and on the floor” recalls Dan. “Tets was always in and out of the kitchen. He brought an energy. ‘Taste, taste, taste’ was his mantra and that’s stuck with me. “But in the end, it was about working in a fine dining restaurant. With so many people you were not doing a magnitude of jobs, rather a large quantity of small jobs.” New world views Like many chefs of his generation, Daniel chose London to expand his culinary horizons. However, the combination of long hours and long drinking sessions, curtailed any real creative stimulation. Rather, it was time spent in Spain, Italy and Jerusalem that gave Dan food awakening moments. Living in Jerusalem for five months was a change of pace. He started to learn Hebrew and would practise while bartering in the souk and buying his groceries for dinner. Making his way back to Sydney, he found himself in another highly acclaimed kitchen, Marque. While learning from another incredible line up of chefs, he also mastered how to cook in a tiny kitchen, work in a smaller team and multi-task. While at Marque, he won the prestigious Josephine Pignolet Award, which provides one young chef each year the financial support to travel. Daniel took off again. This time to America, and into the kitchens of cutting-edge restaurants WD50 and Alinea. Again, an awakening. “I learnt a lot of how I didn’t want to cook,” says Dan of his journey. “I thought I needed to learn all the modern techniques. In fact, it taught me that I didn’t want too much of that in my kitchen.” An Australian identity Back home, Daniel teamed up with James Parry for the first time at Oscillate Wildly in the Sydney suburb of Newtown. It was another growth moment. “James’s training had been at Bird Cow Fish and Billy Kwong. He had a very different approach to cooking,” says Dan. “He had the skills to make food delicious, where I was trained on how to work in a kitchen. I started to feel I had so much more to learn, again. But I think he found that balance in me, too. So we decided to create something together and Sixpenny was born.” With this delightful suburban restaurant, Dan has carved out his own identity in the heart of Australia’s culinary landscape. It is somewhat to be expected, given his stunning pedigree. Although he calmly tempers that fact. “It’s about relationships, the people, not the resume,” he says. “We’re only a small restaurant, but we all have big dreams.” A bit like those folk who ate at the original sixpennys all those years ago. Food Lyndey Milan's vegetable terrine Words by Lyndey Milan on 15 Sep 2017 Wine match: Bright, lively and full of intense tropical fruit flavours, cool climate Sauvignon Blanc that features the variety’s defining herbaceous notes makes it a natural match for vegetable based dishes. Plus, the energetic acidity is the perfect foil for the ricotta based filling. An elegant, complex Chardonnay with savoury French oak spice will also complement the cheese and vegetables in the terrine.