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FOOD WITH MIGUEL MAESTRE HIGH COUNTRY Miguel and Chris head to the Victorian High Country for a real Aussie adventure - mustering cattle in the tradition of the old mountain cattlemen under the guidance of horseman Charlie Lovick. After a hard day on the horses, the drovers dine on Miguel’s campfire cook-up of ribs. VICTORIA’S HIGH COUNTRY Victoria’s High Country is located in the state’s north-east. It is here you will find Victoria’s highest mountains, national parks, wineries and snow resorts, as well as a rich history full of gold, cattlemen and bushrangers. Immortalised in Banjo Patterson’s iconic poem The Man From Snowy River, the area is part of the Australian identity. The Lovicks’ picturesque property is located near the small town of Merrijig, around 250 kilometres from Melbourne and the half-way point between Mansfield and Mount Buller. It is this scenic area that was the setting for classic 1982 movie The Man From Snowy River.

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FOOD WITH MIGUEL MAESTRE

HIGH COUNTRY Miguel and Chris head to the Victorian High Country for a real Aussie adventure - mustering cattle in the tradition of the old mountain cattlemen under the guidance of horseman Charlie Lovick. After a hard day on the horses, the drovers dine on Miguel’s campfire cook-up of ribs.

VICTORIA’S HIGH COUNTRY  Victoria’s High Country is located in the state’s north-east. It is here you will find Victoria’s highest mountains, national parks, wineries and snow resorts, as well as a rich history full of gold, cattlemen and bushrangers. Immortalised in Banjo Patterson’s iconic poem The Man From Snowy River, the area is part of the Australian identity. The Lovicks’ picturesque property is located near the small town of Merrijig, around 250 kilometres from Melbourne and the half-way point between Mansfield and Mount Buller. It is this scenic area that was the setting for classic 1982 movie The Man From Snowy River.

   

     

 

LOVICKS HIGH COUNTRY ADVENTURES  Since they first took skiers overland to Mt Buller in the late 1800s, the Lovick family have always been amongst the greatest horsemen in Australia. For over 100 years they have grazed cattle on the King Billy Run, and these days Charlie Lovick is continuing the tradition, teaching visitors the ways of mountain cattlemen. He has 40 years experience operating internationally renowned adventure horseback riding tours in the Mansfield Mt Buller region.  

Lovicks offer several different tour options for all different levels. Prices start from $400 per person for a 2 day weekend ride. If you are interested in a cattle drive experience check out their ‘Push to the Bush’ tour which combines the thrill of working with cattle on horseback with a once in a lifetime tour of the magnificent high country. For full tour details see: http://www.lovicks.com.au/rides At Lovicks they offer 4 different rustic country accommodation options, with varying facilities and group options. They can also offer catering for an additional cost. For more information visit: http://www.lovicks.com.au/accomm/ Contact Details Lovicks High Country Adventures 20 Powers Rd Merrijig VIC 3723 Phone: (03) 5777 5510 Email: [email protected] Website: http://www.lovicks.com.au/                  

   

     

 

BBQ BEEF RIBS A hearty, slow cooked dish that is perfect for a campfire meal or in the comfort of your own home. Beef ribs are packed with flavour, inexpensive and readily available. Ask your butcher to slice whole beef ribs in half or you can substitute short ribs if preferred.

Prep: 20 minutes Cook: 2 ½ hours Serves: 4 Ingredients 4 beef ribs (500g each) halved 2 tbsp Cajun seasoning salt and black pepper 2 tablespoons olive oil 4 cloves garlic, sliced 3 bay leaves ½ bunch thyme, plus extra to serve 1 litre beef stock ¼ cup honey ¼ cup HP sauce 2 tbsp tomato paste 1 ½ tbsp Dijon mustard 1 tbsp apple cider vinegar

   

     

 

To serve steamed corn roasted sweet potatoes finely sliced radish Method

1. Place beef ribs and Cajun seasoning in a bowl and season with salt and pepper. Using your hands, massage the spices into the meat until well coated. If time allows, set aside to marinate for a few hours or over night.

2. Heat the olive oil in a large casserole pan over high heat. Add half the ribs and cook for 4-5 minutes until golden and well caramelised on all sides. Remove from the pan. Repeat with the remaining ribs, adding more oil if necessary.

3. Reduce the heat medium and add the garlic, bay leaves and thyme and cook for 2 minutes, stirring. Add the remaining ingredients, stir until combined and bring to the boil. Return the ribs to the pan with the bone side facing up. Reduce the heat to low, cover and simmer gently for 2 ½ hours until the bone slides easily from the meat. Alternatively, cook the ribs, covered, in a 150°C oven.

4. To serve, place a sweet potato on a plate and roughly squash. Place a beef rib on top and spoon over some sauce. Top with sliced radish, add a few thyme leaves and serve with steamed corn.

 

WEBLINKS  Lovicks www.lovicks.com.au Mansfield and Mount Buller Tourism http://www.mansfieldmtbuller.com.au/