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Food

Mark Olive’s kangaroo burgundy pie

Preparation time
Cooking time
Serves
6

Try matching this recipe with a medium weight red like Pinot Noir or pair with the La Bise Tempranillo 2014. Already four years old and still so plush and generous, it has juicy tannin depth and lovely mouth-feel with stacks of red fruit flavour. This is a seductive pairing.

INGREDIENTS

1 kg kangaroo fillet, diced (or beef)
2 tbsp extra virgin olive oil for frying 
2 brown onions, diced
1 sweet potato, cut into 1cm cubes
3 cups beef stock
1 cup red wine
2 tsp mountain pepper
Salt and pepper
1/3 cup flour
375g puff pastry sheets

METHOD

1. Pre-heat oven to 200°C. Heat oil in a fry pan and brown the kangaroo. Add onion, sweet potato, 2 cups of stock, wine and mountain pepper. Cover and simmer for 1 hour or until meat is tender. Season to taste.
2. Mix flour with 1 cup of stock and add to meat mixture, stirring continuously until the sauce thickens. Set aside to cool.
3. Lay pastry sheet over pie dish and trim. Pour in cooled meat mixture, lay pastry sheet over top, seal the edge and trim away the excess. Glaze the top with egg wash and prick the top with a fork. Bake in oven for 10 minutes, then reduce the temperature to 180°C and bake for a further 20 minutes or until pastry is golden brown.

Food
Preparation time
Cooking time
Serves
6

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Impress: Poh Ling Yeow
Words by Mark Hughes on 14 Jun 2017
It is so easy to fall in love with Poh Ling Yeow. She's wildly attractive, intelligent, funny and vivacious. She has a dazzling charisma, but at the same time is approachable. And she’s oh so talented. A professional artist before starring on the first season of Masterchef, she is now a true celebrity of the Australian food scene and host of her own show, Poh & Co., on SBS. “It’s really lovely to be back on a second season of Poh & Co. and working with friends and family, because ultimately that’s where I get all my inspiration from,” Poh tells me when we sit down for a chat on the set of our Impress photoshoot. “It’s a very truthful depiction of how I draw my ideas, the kind of everyday influences that I have and the people that I come in contact with. “The thing that I love about the show most is that it touches on very common, suburban aspirations, you know, wanting to have a vege patch or build your own pizza oven. It’s got currency in terms of people being able to relate to it very easily.” Working on TV and being able to chat with people from all walks of life has also benefitted Poh in the fact that she has been able to feel more secure about her own food identity. “I used to be very purist about the way I cooked, but now I’m relaxing and understanding what my identity is, which is a Malaysian-born Chinese Australian. So I feel like my food should absolutely reflect that. “Now I feel I have this license to be a little bit more free and playful with my food and it absolutely reflects what food is all about. It’s all about multiculture, about mixing ingredients and techniques.” The other exciting development in Poh’s life is opening her first restaurant, Jamface, in Adelaide’s Central Markets. “It’s actually just a little café – a very casual place. I’m cooking light breakfasts and lunches. The main focus is actually my pastry. I’m well known for my Asian food, but the thing that I absolutely love is French pastry. You should come down and check it out.” Watch our exclusive video interview with Poh:  
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories