The Perfect Match – Thai Beef Salad

Who said white wine doesn’t go with beef!

Thai beef salad using Wagyu Rump – paired with Margaret River 2008 Mount Horrocks Riesling – Clare Valley. Whilst the tail end of summer is still with us for the most part of Asia and the northern hemisphere, or forever summer in the tropical regions, one of my favourite Thai-inspired dishes is suitably appropriate, pairing perfectly with crisp, tangy whites, and reinforces throwing out the ‘old school’ rules of red wine with red meat moreover, being adventurous when it comes to pairing wine with Asian cuisines.

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5 Quick & Effective Barbecue Ideas from Ruth Pretty

1. Everyone loves toast but toast is not necessarily a breakfast dish. Store sourdough bread in the freezer for unplanned barbecues, particularly to serve with drinks before the main event. If you wish slice sourdough before you freeze.

Brush bread slices with extra virgin olive oil and over a char grill or on a flat grill plate, heated to medium , toast bread slices till golden brown on both sides. Place side bowls of flaky salt, roasted garlic pulp, sliced tomatoes or finely grated Parmesan close by to barbecue for guests to slather or sprinkle on to the bruschetta.

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