Sepia Restaurant & Bar - Rydges Hotel Christchurch
Chef: Fraser McConnel
Name of wild dish: I Spent 24 Hours with a Tender FALLOW
Description: 24hour sous vide wild fallow cutlet seasoned with a horopito rub, Monteith's Celtic Red Beer poached tamirillo, moimoi croquette, glazed baby leeks and meat juices.
Beer Match: Monteith's Celtic Red Beer
Why you chose this Monteith's beer to complement your wild dish? "Pairing the fallow to Monteith's Celtic Red Beer was an easy choice to make. The roasted chocolate malt lends well to the gamey taste of fallow and also the peppery taste of the horipito. The malty base matches well with the sweet moi moi croquette and the braised tamirillo in Monteith's Celtic Red Beer adds to a distinct flavour combination completing the dish."
What inspired you to create this wild dish for the Monteith's Beer & Wild Food Challenge? "We hunted for a meat that was not only local and wild, but something that the general public wouldn’t find in most establishments. We came across fallow, a white tailed deer from the North Canterbury ranges. Having never used the meat we contacted our supplier and started testing samples for the best cooking techniques and beer matches. After much trial and error we decided to sous vide the fallow and pair it with the natural pepper taste of horopito which matched perfectly."
Sepia Restaurant & Bar - Rydges Hotel Christchurch
170 Oxford Terrace CBD Christchurch
