CAAB 15th Anniversary Dinner at Kingsleys Steakhouse

The 15th anniversary of Certified Australian Angus Beef (CAAB) was a proud celebration at Kingsleys Australian Steakhouse where country came to the city. Part of the Crave Sydney Food Festival, a six course dinner designed by Head Chef Paul “Mick” Micklewright showcased various cuts of beef prepared in different ways and matched with Tyrrell’s Wines.

CAAB 15 Yrs Kingsleys
Upstairs at Kingsleys Steakhouse

Established in 1996, CAAB is a quality assured beef product that is grainfed for 120 days on quality cereal grains in various regions around Australia and has won several medals every year for the last decade.

Diners were treated to Tyrrell’s Pinot Noir Chardonnay Brut 2008 on arrival as prepping was underway in the kitchen.

CAAB 15 Years - Kingsleys
Prepping in the kitchen

The first course to accompany the sparkling wine consisted of two canapés which the kitchen had run out of before we were served.

CAAB 15 Years - Kingsleys
Oyster beignet, cucumber pearls & champagne sauce (Photo courtesy of  Lifeafterfive*)

The oyster beignet, cucumber pearls in Champagne sauce looked appetising and the slow roast sirloin with yorkie duff, onion rings and tarragon was served with a pen-syringe with which to squeeze the sauce, adding a fun element to the presentation of the dish.

CAAB 15 Years - Kingsleys
Slow roast sirloin, yorkie duff, onion rings & tarragon (Photo courtesy of  Lifeafterfive*)

George Vardis of Vardis Venues welcomed guests to the event and introduced Executive Chef Keith Higginson who talked about Kingsleys’ long association with CAAB and putting on special dinners every year.

CAAB 15 Years - Kingsleys
Welcome address by George Vardis

CAAB 15 Years - Kingsleys
Executive Chef Keith Higginson

CAAB 15 Years - Kingsleys
Upstairs dining room

CAAB 15 Years - Kingsleys
Seared flat iron steak, frisée, croutons, speck, quail egg & parmesan

The second course was a seared flat iron steak with a frisée, croutons, speck, quail egg and shaved parmesan, a textured dish with a very soft cut of meat that was paired with Tyrrell’s Moon Mountain Chardonnay 2010.

CAAB 15 Years - Kingsleys
Tomato consommé with a king crab sandwich

The tomato consommé with a king crab sandwich packed fresh flavours in each component.  The delicate and fragrant consommé contrasted with the rustic bread that had a generous filling of crabmeat. This dish was paired with Tyrrell’s Stevens Semillon 2007, a good match with the flavours of the seafood.

CAAB 15 Yrs Kingsleys
Assiette of CAAB

The Assiette of CAAB showcased various cuts of meat with a sous vide mustard fillet, oxtail choux farci, braised short rib and potato purée. Each component of the dish was tender and flavoursome, the braised short rib adding a little texture. This hearty main was served with a side dish of peas, cabbage, speck with stock (not shown). This was paired perfectly with the robust Tyrrell’s Lunatiq Heathcote Shiraz 2009, the favourite wine of the evening.

CAAB 15 Yrs Kingsleys
Goats curd, beetroot, walnut and homemade oatcake

The penultimate course of goats curd, beetroot, walnut and homemade oatcake was an unusual combination of flavours and textures that balanced the palate for the dessert that was to follow. Light and savoury, the dish was paired with Tyrrell’s Rufus Stone Cabernet Sauvignon Malbec 2009, an enjoyable drop but the nuances in flavour were a little difficult to appreciate after the richness of the Lunatiq Shiraz.

CAAB 15 Yrs Kingsleys
Chocolate tart, Grand Marnier ice-cream & chocolate jaffa sauce

The chocolate tart, Grand Marnier ice-cream and chocolate jaffa sauce was a splash of edible art on the plate, a rich and satisfying dessert that was well paired with Tyrrell’s Special Aged Tawny Port.

CAAB 15 Years - Kingsleys
Susie Chisolm (CAAB cattle producer)

Susie Chisolm, who runs a 750 cow herd, regaled everyone with entertaining stories as CAAB cattle producer. She was the first to win a CAAB award 15 years ago, and as such, she made up a little song at the time which she sang to us at the conclusion of her speech.

CAAB 15 Years - Kingsleys
Jane Tyrrell (Tyrrell’s Wine)

Jane Tyrrell of Tyrrell’s Wine who has been associated with Kingsleys and CAAB for many years, worked with the chefs to pair the dishes with the wines. The Lunatiq Shiraz from Heathcote in Victoria is named after her and comes from a vineyard that is also 15 years old this year.

CAAB 15 Yrs Kingsleys
CAAB CEO Phil Morley

Phil Morley, CEO of CAAB, took to the microphone, explaining the philosophy behind the CAAB brand and the quality of the product that has consistently won them medals every year they have been in competition.

CAAB 15 Yrs Kingsleys
The team at Kingsleys

CAAB 15 Yrs Kingsleys
Susie Chisolm and Phil Morley

CAAB 15 Yrs Kingsleys
Tyrrell’s Wines

CAAB 15 Yrs Kingsleys
George Vardis, Head Chef Paul ‘Mick’ Micklewright, Phil Morley

CAAB 15 Yrs Kingsleys
George Vardis and Jane Tyrrell

CAAB 15 Yrs Kingsleys
Tyrrell’s Wines

CAAB 15 Years - Kingsleys

The CAAB 15th Anniversary Dinner was held on Thursday 20 October 2011 at Kingsleys Australian Steakhouse.

For a photo gallery of the event, visit Gourmantic on Facebook where you can “Like” the page and tag.

Photography by @MrGourmantic.

CAAB
www.caab.com.au

Kingsleys Australian Steakhouse
29a King Street, Sydney NSW 2000
www.kingsleysauststeak.com.au

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CAAB 15th Anniversary Dinner at Kingsleys Steakhouse was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

7 Comments:

  1. Great article, and awesome photos from Mr Gourmantic!!!

  2. WOW! Everything looks so delicious – and every one of those meat dishes looks so tender and flavorful. :-)

  3. I want dinner for breakfast! With you! At these places! What a stunning sounding and looking gourmet evening.

  4. Pingback: Kingsleys “Three Chefs Unite” CAAB Dinner | Gourmantic

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