Dandelion Vineyards

Lion's Tooth of McLarenVale Shiraz Riesling 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (95%) McLaren Vale, SA, Australia
Riesling (5%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $27.50

Cooler-climate styled, juicy blackberry and violet with black pepper. Elegant on the palate, late emerging structure and a long, sustained drive to the back. Restrained with the dish, but lots of flavour. The tannins are still controlled - on the firm side, but not out of balance.

Lifted bouquet of sweet ripe blackberry and sage. Ripe and plush with peppery spice showing great freshness and vibrancy. This was a lovely match with the flank-steak with the peppery spice notes in the wine adding added complexity.

Lifted and fresh. Spicy sweet fruit. Quite lean on the palate with a lack of concentration showing through. Similar with the dish.

Lifted complex floral bunchy stalk and red fruit spice aromas. The palate is chewy and textural, juicy and robust. A delicious wine. The pairing worked well. The hollandaise promoted the blue pepper spice on the wine. The sweet brioche and the textured beef well contained.

Plush dark ripe berry fruit, sweet and spicy, black pepper and oriental spice, medium/firm tannins, well interwoven with the oak, really lifts with food

Magenta. Lots of blackberry aroma, savoury spice, and toast. Lots of dark and red berries on the palate with big fleshy tannin and a black pepper finish lovely persistent berry flavour. The dish flavours slightly over power this wine.

Simple fruit driven wine with Cool Climate cues. Spicy, rich palate, juicy palate and dusty spiced pepper fruit. Simple but well done. WF ? Works. Dusty grainy tannins clean out the palate and the pepper/spicy notes underpin the aftertaste. Very good

The Medium Bodied Dry Red Wines were judged with

Korean beef flank with Hollandaise and Brioche

Presented by chef Marcell Kustos


  • 4 pc ribs/flank
  • 30g sugar
  • 60ml sesame oil
  • 120ml soy sauce
  • 2 pc green onions, minced
  • 4 cloves garlic, minced
  • 30 g sesame seeds, toasted
  • 0.5 tsp ground ginger
Korean Hollandaise
  • 100 ml lime juice
  • 6 pc peppercorns
  • 1 Tbsp ginger, fresh
  • 2 sprig green onions, green
  • 4 pc egg yolks
  • 200 g clarified butter, warmed
To serve
  • 8 pc brioche bread, pan toasted with Hollandaise from above
  • 50 g sesame seeds, toasted


For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.

  1. Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
  2. Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
  3. Pan fry before serving.
  4. For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
  5. Then blend the cooked ingredients with a blender until becomes smooth.
  6. Smear both sides of the brioche with hollandaise and pan fry them.
  7. Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.