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Campfire - Ox ‘Fried’ Over a Bonfire with Roots, Dark Berries and Ash

The inspiration for this dish is based on a feeling and fragrance we all know ... sitting by a bonfire cooking food over an open fire. Demonstrated at the 2011 Melbourne Food and Wine Festival.

Beetroot Purée

Beetroot Strips

Stock

Thin Parceled Beetroot Slices

Bonfire Malto

Leek Ash

Crispy Black Porridge

Bonfire Smoked Marrow

Chopped Cranberries and Beetroot

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Campfire - Ox ‘Fried’ Over a Bonfire with Roots, Dark Berries and Ash.

 
 

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