Morambro Creek Wines

Mt. Monster Shiraz 2017

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Limestone Coast, 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 $16.95
  • Morambro Creek Wines
    12 Huntingdale Court
    Mount Gambier, South Australia
    Australia 5290
  • Jan Ruwoldt, Area Manager
  • Phone (61) 439 351787

Bright. Cherry spice, toast & nutty oak. Similar to nose, greens off, hollow, gritty tannins, moreish. Food : didn?t help with the greenness, tannins still gritty.

Bursting with youthful blackberry fruit, a little creamy oak note and good length that matches in terms of echoing flavours but doesn?t change

Deep cherry-crimson. Dark berry and spice, hints of earth and fresh herbs. Ripe, bright sweet cherry fruit. Tight tannin-acid balance, decent length, fresh acid finish. Food: fruit is a bit youthful at this stage. Will match better with food with a year or two more in the bottle.

A lovely ripe black pepper nose and palate. A hint of savoury and slight gaminess on the finish. Ripe fruit tannins balance out this wine. An excellent match as the sweet fruit and tannins come together nicely.

Med-deep red. Black pepper, redberries on nose. Full, dry, creamy, red-berries, mid-palate persistence. Dry creamy finish. Pairing accentuated dry tannins in the wine, while not doing anything for the beef.

Excellent bright crimson to the eye. Spicy mulberry and oaky aromas on the nose. The palate shows good balance with hints of confected fruit complexing with sensitive oak treatment. An excellent medium bodied style where food gives greater complexity.

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.