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.
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.
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.
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.
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.
Welcome address by George Vardis
Executive Chef Keith Higginson
Upstairs dining room
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.
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.
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.
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.
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.
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.
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 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.
Susie Chisolm and Phil Morley
George Vardis, Head Chef Paul ‘Mick’ Micklewright, Phil Morley
George Vardis and Jane Tyrrell
The CAAB 15th Anniversary Dinner was held on Thursday 20 October 2011 at Kingsleys Australian Steakhouse.
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Photography by @MrGourmantic.
Kingsleys Australian Steakhouse
29a King Street, Sydney NSW 2000
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