Kingsleys Steakhouse CAAB Dinner, Sydney

Kingsleys Australian Steakhouse has long been a supporter of Certified Australian Angus Beef (CAAB) on their menu, hosting a grand event in 2011 for the 15th Anniversary of CAAB.

In celebration of the 17^th anniversary, Kingsleys presented “Three Chefs Unite” CAAB Dinner with a menu created by top three steakhouse chefs James Westbrook, Kevin McKewon and Gavin Coyn matched with Philip Shaw wines from Orange, NSW.

Kingsleys Steakhouse

CAAB Chairman Peter Trahar and Deputy Chairman David Thomason shared their insights and love of beef with diners, and Philip Shaw of Philip Shaw wines introduced the range of his wines including one blind tasting.

David Thomason enlightened guests that premium quality does not solely depend on what happens on the farm or the age of the animal. Breed, temperament and growth rate are important factors as well as stress-free transport and handling in the abattoirs. The conditions of ageing the meat play an integral part as well as the home cooking experience, for example, a steak should only be turned once then allowed to rest in foil for 5-10 minutes for the juices to equalise through the meat.

Philip Shaw Edinburgh Sparkling NV, Smoked Rainbow Trout, Strawberry and Tomato Gazpacho

On arrival, diners sipped on Philip Shaw Edinburgh Sparkling NV and enjoyed tasty canapés by chefs James Westbrook and Kevin McKewon with a smoked rainbow trout with pickled daikon and horseradish on witlof leaves, and a spicy strawberry and tomato gazpacho topped with grissini and bresaola.

Prawn and Scallop Tortellini with Lobster Bisque

The first course was by James Westbrook, an elegant dish of Prawn and Scallop Tortellini with Lobster Bisque, a marriage of flavours that demanded a spoon or bread to soak up the luxuriant bisque. With its floral and passionfruit character, the pairing with Philip Shaw No.19 Sauvignon Blanc 2013 overpowered the dish. A vibrant and crisp Chardonnay would have been preferable.

CAAB Slow Cooked Beef Short Rib with Eschallot Purée and Bone Marrow

Next was a sensational dish by Kevin McKewon, CAAB Slow Cooked Beef Short Rib, crumbed and plated with eschallot purée and a pea and wasabi purée with bone marrow poured over it. The dish paired very well with the bright and ripe character of Philip Shaw No.17 blend of Merlot Cabernet Franc Cabernet 2011.

Slow Roasted CAAB Rib Eye of Beef with Asparagus, Pomme Purée and Truffle Butter

The Slow Roasted CAAB Rib Eye of Beef perfectly showcased the premium quality of CAAB beef. Tender, juicy with an almost buttery texture, the meat was flavoursome and almost melted in the mouth. Admittedly, the dish was a challenge to eat due to its generous size but paired well with the spicy fruit character of Philip Shaw No.89 Shiraz 2011.

Goats Curd Petit Pot De Crème with Apple Jelly and Walnut Biscotti

A pre-dessert by Gavin Coyne was a harsh contrast of flavours with a sour Goats Curd Petit Pot De Crème topped with a layer of sweet apple jelly. The dish was paired with the elegant Philip Shaw No.5 Cabernet Sauvignon 2010 with blackberry fruit character.

Lemon Ice Cream Parfait with Berries and Meringue

The grand finale by Kevin McKewon was a crowd pleaser and ensured many diners were left with a smile. The Lemon Ice Cream Parfait with Berries and almond meringue was paired with Philip Shaw Pink Billy Saignee 2012, an easy-sipping dry and savoury rosé.

“Three Chefs Unite”: Gavin Coyne, James Westbrook, Kevin McKeown