Wine full of Wow

Wow! What a wine! Absolutely stunning Shiraz from Southern Australia. Silky, yet full bodied, with lots of well-rounded dark fruit flavours, think cherries and blackcurrant. This wine is great with food, either white or red meat. Even better once decanted for an hour and left to breath. The colour has a vibrant hue of deep purple and the nose is long and refined. It's available in the Hole in the Wall, Blackhorse Avenue at 10.99 each or 2 for 20. You can even try before you buy.

Thai Beef Salad

Thai Warm Beef Salad

As most of us are counting calories this time of year, here is an amazing dish that’s packed full of flavor and really low in fat. Ever had beef that wasn’t fried, grilled or baked? Ever had a salad without oil in the dressing? Now is your chance.

Ingredients (Serves 2);
· 10 oz thinly sliced fillet steak – (tip, you can ask your butcher for fillet tails, same quality meat but ½ the price)
· ½ cucumber (sliced), ½ red & yellow peppers (finely sliced), spring onions, pineapple chunks and ½ a head of sliced iceberg lettuce
· Fresh Coriander, sliced
For the dressing
· 3 tblsp thai chilli sauce (not sweet chilli sauce) you can buy this in any Asian Supermarket
· 2 teaspoons of Nam Pla (thai fish sauce)
· 1 tblsp lemon juice
· 1 teaspoon white sugar
· A pinch of salt

Method
1. Mix the dressing ingredients in a bowl, stirring well
2. Place all the chopped salad into a large bowl, keeping aside a few sprigs of the coriander
3. Heat a large pan/wok of water, bringing to the boil
4. Add the sliced beef to the boiling water and cook for 30 seconds
5. Drain off the water, add the beef to the salad, and add the dressing
6. Mix well and garnish with the remaining sprigs of Coriander serve with a cold beer!