http://www.kingsleys.com.au
Grass fed push at Kingsleys
“Grasslands is the newest premium beef product from Cargill Beef Australia, it is produced naturally is free range and targeted to health and environmentally-conscious consumers and is exclusive to Kingsleys & Chophouse”
Thanks to Sarah Yule from Pacific Restaurant Group for inviting me as a guest to the launch dinner ($79 per person) of the new Grasslands beef. There was no shortage of protein being served starting with Grasslands bresaola which was good. The Slow cooked shin had a nice chilli kick in it and I've been a fan of Chef Lars's steak tartare before which is spiced just right and served with crispy sourdough crostini. Cape Mentelle matched the courses with their Chardonnay, Shiraz and Cabernet Merlot. The shiraz wasn't so appealing on the nose for me for some reason but I enjoyed the taste. Hardcore meat lovers were treated with shared plates of Slow roasted tenderloin with chimmichurri and 800g rib on the bone with habanero mustard. My preference was the rib on the bone which had more flavour although the tenderloin was more tender — combine the two and you've got yourself a clear winner. Well-sized Steakhouse chips provided the carbs and the Iceberg salad, radish & blue cheese has been one of my favourites at Kingsleys each time I've visited. Dessert came in the form of a Cheese platter with fig roulade & fruit spelt crisps just to add that final topping of protein for the night. I had the opportunity to chat with some of the beef producers and learn a thing or two about all the different companies involved in the process of getting the meat from farm to plate including John Andrews from Haverick Meats who provides value adding and portion control amongst other things.
Other visits to Kingsleys Steak and Crabhouse:
• 17 Aug 2011 – Grasslands Launch
• 17 Aug 2011 – Grasslands Launch
• 4 Dec 2010 - Alaskan King Crab, Singapore Chilli Crab, Iceberg Salad, Aged Rump, Caesar Salad, Butterscotch Pudding
• 9 Nov 2010 - Bloggers Dinner: Alaksan King Crab, Steak Tartare, Baby Octopus, Beef Wellington, Burrata Mozzarella Salad, Iceberg Salad, Creme Brulee
SNAPSHOT REVIEW:
PROS: Cattle are pasture fed, Seems to have good flavour, Kingsleys know how to cook it well
CONS: You'll only find Grasslands at Kingsleys and Chophouse — although perhaps that's not a bad thing, Not for vegetarians
MUST TRY: Rib on the bone, Iceberg salad, Steak tartare
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2010 Cape Mentelle ‘Brooks’ Chardonnay
Grasslands bresaola with tamar valley truffle, soft herbs, olive oil
Steak tartare with truffle aioli, quail egg, sourdough crostini
Slow cooked shin glazed tataki style
2009 Cape Mentelle Shiraz
800g rib on the bone with chimmichurri
SIMON FAVOURITE :-)
Slow roasted tenderloin with habanero mustard
Habanero mustard and chimmichurri
Iceberg salad, radish & blue cheese
SIMON FAVOURITE :-)
Steakhouse chips
Green beans & almonds
Cheese platter with fig roulade & fruit spelt crisps
2008 Cape Mentelle Trinders Cabernet Merlot
Chef Lars Svensson (left) and farmer (right)
Andrew Negline of Cargill Beef Australia (left), Steve Sykes beef producer (right)
Beef producers
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