Nigel Munzberg, (former) Head Chef, Hill of Grace Restaurant, Adelaide
Paired with Henschke Hill of Grace
“Henschke Hill of Grace Shiraz pairs perfectly with the Black Angus beef fillet served at Hill of Grace Restaurant. The combination celebrates the iconic South Australian pairing of the finest quality beef with this exceptional, elegant wine.” – Siddharth Pachare, (former) Sommelier
Fermented Red Cabbage – Prepare five days in advance
¼ red cabbage (60g per serve)
Remove any course outer leaves from the cabbage outer and slice finely.
Toss the cabbage with sea salt.
Place and seal in a cryovac bag.
Ferment at room temperature for five days, at which time it is ready to serve.
Coffee Spice Rub – 10g per serve
30g fennel seeds
20g all spice
25g cinnamon powder
25g pink peppercorns
20g star anise powder
20g coriander seeds
3g black cardamom
3g green cardamom
110g ground coffee
60g sea salt
Lightly toast the dry spices in a frying pan to bring out the flavours.
Remove from the heat then add the ground coffee and salt.
Use a spice grinder to blend spice mix together until coarsely ground.
Sieve mix to remove any large pieces which can be reground as required.
Keep sealed in a dry container, until needed.
Black Angus Beef Fillet
4 x 180g beef fillets, cleaned
30ml olive oil
40g coffee spice rub
Place into a cryovac bag and seal.
Sous-vide at 56.5°C for 40min.
Remove beef fillet from the bag, lightly brush with olive oil and season with a generous coating of the coffee spice rub.
Chargrill the fillet, turning regularly on all sides until the desired colour is reached. Rest before serving. Best served medium rare.
Bunya Nut Purée – Makes 4-6 serves
25g bunya nut, meat only
500g desiree potatoes, peeled and cut
75ml thickened cream
Place the bunya nut meat into a cryovac bag and place in a steamer for 1 to 2 hours until the nuts are soft and cooked.
Place desiree potatoes in a saucepan and cover with cold water.
Bring to the simmer and cook until tender for approx 15 to 20min.
Drain potatoes and pass through a ricer or mouli.
Push the purée through a drum sieve to give you an ultra-smooth purée.
Place puree into a mixer and whip with a paddle attachment. Keep the mixture warm.
Bring the cream and butter to the simmer over medium heat.
Gradually mixing while pouring, add the cream mixture to the potato purée, until it forms a soft purée.
Add the bunya nut meat and mix together.
Season with sea salt and white pepper to taste.
Reserve and keep warm until ready to serve.
Ruby Mustard – Makes 4 to 6 serves
125g Dijon mustard, Clovis
50g beetroot powder, Herbie’s
Place mustard in a food processor and add the beetroot powder to reach the desired colour.
Remove and place in a small squeeze bottle until ready to use.
Mulberry and Native Pepper Berry Jus – Makes 400ml / 40ml per serve
6 shallots, cleaned, sliced
25ml olive oil
100ml ruby port
25ml sherry vinegar
1 sprig thyme
1 bay leaf
6 juniper berries
250ml beef jus
Ground native pepper berry, to taste
Sauté shallots in olive oil until golden in colour.
Pour in shiraz, port, sherry vinegar and add herbs before bringing to a simmer. Reduce the wine solution to 1/3 of the original volume.
Add the beef jus to the wine reduction and bring to a simmer for approximately 15 to 20min or until you reach a sauce consistency.
Strain sauce into a clean saucepan and add the mulberries to the hot jus to infuse. Add the ground native pepper berry to reach the desired flavour.
Put to one side until ready to use.
Bring back to the simmer before serving.
12 sprigs watercress
Using a concave silicon spatula, add a quenelle of the bunya nut puree to each plate.
Arrange the beef fillet, fermented cabbage and ruby mustard then bring the mulberry jus back to the simmer before drizzling around the plate.
Garnish with watercress to finish.