Bird in Hand
Nest Egg Shiraz 2014
- Award
- Winner Blue Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Mt Lofty Ranges
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $99.00
- Bird in Hand
- Dylan Lee, Winemaker
- Phone (61) 4 19922701
Martin Moran, Second Term Panellist 2019 Competition
“Starting to show a little age and gain an extra dimension beyond just fruit but still not exactly wrinkled that seems a little fruitier and younger with the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep plum. Leather, honey, cedar/tobacco aromas. Full, dense, rather edgy acid/tannin balance. Food: no joy ? too leathery.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Rich ripe and round with lovely sweet leather and savoury notes on the palate. Ripe fruit driven tannins on the mid palate that are sweet and textured. A great balance of flavours with the flank dish. The sweet textured wine becomes quite silky.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep red. Creamy oak, concentrated dark fruit, spicy black pepper on the nose. Full bodied, dry, tannic, rich plush concentration of red berries, black plum, black pepper. Dry creamy, long ripe blackberries and pepper on the finish. Powerful wine for aging. Pairing lengthened the slightly more savoury side of the wine, whilst pointing up the grassy, sweet flavour of the beef.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Very deep brick red colour. Generous dark plum and jammy aromas on the nose with some nice complexing vanilla and coconut oak influences. The palate is rich and spicy without being overpowering. Lovely fruit weight and length.”
The Medium Bodied Dry Red Wines were judged with
Korean beef flank with Hollandaise and Brioche
Presented by chef Marcell Kustos
Ingredients
- 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
- 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
- 8 pc brioche bread, pan toasted with Hollandaise from above
- 50 g sesame seeds, toasted
Method
For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.
- Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
- Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
- Pan fry before serving.
- For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
- Then blend the cooked ingredients with a blender until becomes smooth.
- Smear both sides of the brioche with hollandaise and pan fry them.
- Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.
Mike de Garis, Second Term Panellist 2019 Competition
“Slight bn edge. Toast & spice, savoury, nutty oak, black berry. Berry/cherry spice, nutty & dusty oak, slight hollow, drying tannins. Food : works very well, fills out the palate, moreish.”