Spring Recipes for the Grill – and Wines to Match

Jerk-style beef rib eye with apple slaw and corn

To drink: Torbrek The Struie Red, Barossa
Beef cooked on the bone is an ancient art that’s now top of the (barbie) pops. This serious hit of protein and flavour-enhancing fat cries out for a bold red with sufficient tannin to hold its own with the beef. This Barossa red has delicately scented spice, earth and liquorice woven with layers of black fruits, with gentle cedar notes from the French oak.

Serves: 4
Preparation time: 30 minutes
Cooking time: 18 minutes

Ingredients
23mm-thick rib-eye steaks with bone

Jerk seasoning

• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp allspice
• 1 tsp ground cloves
• 1 tbsp salt
• 1 tbsp rum
• 1 tbsp minced garlic
• 1 tbsp Worcestershire sauce;
• 2 tbsp grated ginger
• 2 tbsp chopped fresh thyme
• 2 tbsp sugar
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• ¼ cup lime juice

Apple slaw

• 2 cups thinly sliced white cabbage
• 2 green apples, cored, thinly sliced into matchsticks
• 1 small white onion, thinly sliced
• ½ cup mayonnaise
• 2 tbsp lime juice
• 2 tbsp black sesame seeds
• 1 tbsp dill fronds

To serve: 4 corn cobs and lime wedges

Method

• Remove steaks from fridge and bring to room temperature in a bowl.
• For jerk seasoning, place all ingredients in a food processor and process until combined.
• Smear half the jerk seasoning over steaks. Cover, then set aside to marinate for 30 minutes. Cover remaining seasoning and set aside.
• Preheat chargrill or hooded barbecue to high.
• Meanwhile, for slaw, place all ingredients except sesame seeds and dill in a bowl and toss to combine.
• Cook steaks for 4 minutes each side. Reduce heat to medium, cover and cook for a further 10 minutes, turning occasionally. Set aside to rest for 5 minutes.
• Meanwhile, grill corn, turning frequently, for 4–5 minutes or until lightly charred and tender.
• Thickly slice steaks and scatter sesame seeds and dill fronds over slaw. Serve with corn, remaining jerk seasoning and lime wedges.

Sichuan lemon prawns

To drink: Bird in Hand Sauvignon Blanc, Adelaide Hills
The sweet, ocean-fresh flavours of prawns are a natural fit with a zesty sauvignon blanc. Here, the coriander in the marinade and garnish brings a beautiful synergy to the fresh, herbal notes of this dangerously drinkable, cooler-climate white.

Serves: 4
Preparation time: 30 minutes
Cooking time: 3 minutes

Ingredients:

• Sichuan salt
• 2 tsp Sichuan peppercorns
• 2 tsp chilli flakes
• 2 tsp roughly chopped eshallots
• 2 tsp salt

Lemon butter

• 2 cloves garlic, finely chopped
• 3 coriander roots, finely chopped;
• 125 gram butter, at room temperature
• 1 lemon, zested and halved;
• 12 king prawns, butterflied with shells on

To serve: lemon wedges and coriander leaves

Method

• Preheat chargrill or barbecue to high.
• For Sichuan salt, using a mortar and pestle, pound ingredients together until combined.
• For lemon butter, combine garlic, coriander roots, butter and lemon zest in a bowl.
• Spread ⅓ of the lemon butter over flesh side of prawns.
• Cook prawns, flesh-side down, for 1 minute, then turn. Add another ⅓ lemon butter, allow to melt, then cook prawns for a further 1–2 minutes or until just opaque.
• Meanwhile, add zested lemon halves to grill, flesh-side down, to soften slightly.
• Transfer prawns, flesh-side up, to a serving plate. Squeeze over juice from grilled lemon, add remaining lemon butter and sprinkle with Sichuan salt. Serve with lemon wedges and coriander leaves.