The perfect ... weeknight meal
Korean beef tacos. Styling by Bhavani Konings. Black and white plates from Golden Brown Fox, goldenbrownfox.com. Grey bowl from Mud Australia, (02) 9569 8181. Photo: Vanessa Levis
THE PERFECT MEAL
Korean beef tacos
These tacos are about last-minute assembly, so marinate the beef the night before.
2 tbsp soy sauce
2 tbsp sugar
3 cloves garlic, finely chopped
2 tsp sesame oil
2 tsp mirin
750g lean beef, thinly sliced
1 cup drained kimchi (recipe below)
1 lime, cut into wedges
½ cup Japanese mayonnaise
1 cup cheddar, grated
½ bunch coriander, including stalks, chopped
2 tbsp toasted sesame seeds
12 mini tortillas, heated
Whisk together soy sauce, sugar, garlic, sesame oil and mirin, add beef and mix well. Marinate in fridge at least 2 hours, up to 24 hours. Cook meat on high heat on barbecue or in frypan in batches for 5-8 minutes. Do not overcrowd pan. Place remaining ingredients in dishes on table. Assemble tacos at table, roll up and eat with hands. Serves 4-6.
The essential Korean pickled cabbage.
Wash half a Chinese cabbage, trim and cut into 4cm pieces, then place in a large bowl. Add 2½ cups water and ½ cup salt, toss to combine and marinate for 4-5 hours or overnight, stirring occasionally. Drain salt water into a saucepan and bring to a boil, then cool completely. Mix cabbage with 2 minced garlic cloves, 2 tbsp minced ginger, ½ tbsp hot chilli powder, 2 tsp fish sauce, a pinch chilli flakes, 2 tsp caster sugar and 1 tsp rice wine vinegar. Transfer to a 1-litre jar, cover with cooled cabbage water, seal jar and leave for 4 days and up to 6 months, until pickle has developed in flavour.
THE PERFECT WINE
A savvy alternative to ubiquitous sauvignon blanc
The Other New Zealand Whites
Sommelier Laiana Ryan
The worldwide popularity of Marlborough sauvignon blanc is undeniable. But there are other varietals that exude the fresh, bracing acidity and aromatic complexity that has become a hallmark of New Zealand viticulture.
2006 Vinoptima Ormond
Gewürztraminer – Gisborne ($50)
Vinoptima dedicates its whole vineyard to gewürztraminer and we reap the benefits. An explosion of personality with fresh lychees, rich spice and crushed ginger, balanced by a hint of sweetness.
2011 Hans Herzog Grüner Veltliner – Marlborough ($30)
Outside of its native Austria, grüner veltliner is becoming a cult wine. Hans Herzog wines are the top measure of finesse, and has incredible texture and a sharp, clean finish.
2010 Millton Te Arai Chenin Blanc – Gisborne ($21)
Millton’s vineyards were the first in New Zealand to be certified organic. A tight bundle of citrus, pear and quince flavours make this chenin blanc a joy to drink.
THE PERFECT MUSIC
Joyous dinner tunes from Up from Below by Edward Sharpe and the Magnetic Zeros
From: Sunday Life