Avoid crowds and over priced restaurants this new years eve and host your own elegant dinner for you and your BFFs or beloved. We have an two exclusive recipes from Sydney hotspot, Chiswick restaurant paired with stunning Arras Sparkling wine to bring in the New Year or any festive occasion.
Sirloin, Australian mushrooms, Madeira Recipe
Wine match: House of Arras EJ Late Disgorged 2002
2 pinch salt
2 pinch pepper
3 tsp. olive oil
30g salted butter
Small handful of chopped parsley
1. Rub olive oil, salt and pepper rub over the sirloin and leave out of the fridge for 20 minutes so it is not fridge cold. The theory: You want your meat to cook evenly from edge to centre. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature
2. Place in a med hot pan, fat side down and render down the fat. Seal on one side in the pan for 2-3 minutes, until golden brown, turn over and cook other side for 2-3 minutes until golden brown
3. Crush a clove of garlic and add a sprig of thyme and rosemary to the pan, turn the heat to medium and add butter
4. Baste the sirloin for 2 minutes until all sides are sealed and place in the oven for 3 minutes, turn the steak over, baste for 20 seconds and place back in the oven for 2 minutes
5. Let the steak rest for a good 10-15 minutes – don’t be tempted to take a cheeky slice from the steak or the steak will lose its moisture and become slightly drier.
To serve, pop the steak back into the oven for 2-3 minutes just to warm it up slightly, and slice.
Cooking a steak like this is all about touch, giving timings and minutes is just a rough guide. If you want your steak a little more cooked – cook it a little longer. If you like it a bit rarer then take it out of the fridge to warm up a little more and then simply cook it a little less.
300ml liquid chicken stock
30ml white soy sauce
5g dry bonito flakes
50g Nemeko mushroom
50g Shitake mushroom
50g Chestnut mushroom
50g Shemiji mushroom
Prep and wash the mushrooms well
1. Bring the chicken stock and white soy to the boil and add the bonito, remove from the heat and cover for 20 minutes to infuse. Strain through a fine sieve and put back into the pot
2. Get your well washed mushrooms and add to the stock, bring to a boil and cook for 3-4 minutes and remove again from the heat. Keep these in the stock and simply reheat when ready for service.
Simply served the sliced sirloin with the mushrooms, tossed with a little Maldon salt, and parsley with a few sides of blanched broccolini and some mixed leafs.
The Madeira sauce is a very light and delicate chicken jus with the sweet madeira and a kick of fresh thyme.
Shortbread, strawberries, black pepper and lemon fromage Blanc Recipe
Wine match: House of Arras Rosé
200g flour plain
40g rice flour
175g unsalted butter
1. Freeze unsalted butter
2. In a bowl combine salt, flour, sugar and rice flour
3. Grate butter into dry ingredients and rub together until combined
4. Line a baking tray and push mix only onto tray
5. Bake at 160C for 40 minutes
6. Cut from oven and leave to cool
Black pepper minionette
½ tsp. black pepper
1. In a mortar and pestle, crush the black pepper minionette and shake through a sugar duster to rid yourself of the dust. You will have small boulders of black pepper
100g double cream
¼ tsp vanilla essence
10g icing sugar
1. Combine all ingredients in a clean bowl and whisk to a soft peak.
250g fresh strawberries
1. Chop 50g of fresh strawberries and add sugar and water, bring to the boil and cook for 30 seconds. Let infuse in the fridge overnight. Strain through a fine sieve and measure the strawberry soup
2. Take the remaining 200g strawberries and cut into rounds, warm the strawberry soup and pour over the strawberries. Let sit for 5 minutes in the fridge
3. Using a slotted spoon, remove from the stock and sprinkle with black pepper minionette
Lemon fromage blanc
¼ zest lemon
100g fromage blanc
1 pinch Maldon salt
1. Fold all ingredients together and store in the fridge
1. Place your shortbread on the plate and “butter” with the fromage blanc
2. Spoon on your Chantilly cream and using the back of a spoon punch a well into the cream
3. Place your strawberries inside and spoon in some of the strawberry soup
And for the wine buffs here are the tasting notes of the two recommended matching wines.
House Of Arras Rosé 2006
The House of Arras Rosé is a sophisticated sparkling rosé style with a wonderful balance of red fruits and complexity from age.
Moderate salmon pink in colour with a hint of crimson and a lively and persistent fine bead. The 2006 Rosé displays enticing aromas of lifted fresh red berry fruits complemented by oyster, sautéed mushroom and lanolin.
On the palate, an initial rush of fresh strawberries and cream dominate followed by complex secondary characters of toast, fresh mushroom and lychee. A low dosage style with structural elegance built around fine tannins and a national acid backbone which is seamless and persistent.
A sophisticated Rosé of alluring complexity and vibrant character, the third vintage release of this label from a vintage proving to be one of the strongest of the decade.
Growing Area: Tasmania (Huon Valley, Coal River Valley, Valley, Derwent Valley)
Grape Variety: Pinot Noir 65.2%, Chardonnay 32.6%
House Of Arras EJ Carr Late Disgorged 2002
As the pinnacle of House of Arras, EJ. Carr Late Disgorged is a wine of great intensity and character, with excellent structural elegance and flavour persistence. After 10 years on lees the wine has amazing complexity and yet retains the remarkable freshness of the character typical of a world class prestige cuve. A true expression of Tasmania terroir and impeccable winemaking – the 2002 vintage is the fifth only release of this wine.
A true prestige cuvée based on attributes of pristine Chardonnay and Pinot Noir from the finest Tasmanian vineyards, crystal clear in appearance with an enticing fine and persistent bead. This wine is medium deep straw in colour with a fresh gold hue. The bouquet displays lifted nuances of brown lime, butter biscuit and oyster whilst the palate reveals a complex flavour profile, exhibiting characters of honey, nougat, sourdough toast and truffle. A richly flavoured and intriguing palate, with a strong natural acid backbone, elegant structure and great persistence. The wine retains a brilliant freshness and vibrancy – the hallmark of the House of Arras style.
Growing area: Tasmania (Upper Derwent, Pipers River, Lower Derwent, Huon Estuary)
Grape Variety: Chardonnay 58.4%, Pinot Noir 41.6%
Tirage age: 10 years
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