Here is your annual reminder that Father's Day is coming up (Sunday 3rd September). Because it was such a hit last year, we've teamed up with our favourite P.Princi Butchers once again to bring you the ultimate Father's Day gift.
Get in quick and place your PRE-ORDER to secure an epic 1kg-1.2kg 6-Week Dry Aged TOMAHAWK steak paired with a beautiful drop of either Woodlands or Moss Wood red, all wrapped up and ready to go come Father's Day on SUNDAY 3rd SEPT.
*PLEASE NOTE - This is a pre-order item. Orders can be PICKED UP from either Old Bridge North Fremantle or Old Bridge Como on FRIDAY 1st SEPT - please make your store selection when checking out.*
We’ve chosen two of our favourite red wines to pair with this Tomahawk available at two price points. Both of these wines benefit from the interaction of big Cabernet tannins with the protein and salt. They soften each other and make for an outstanding culinary combo!
The Woodlands Clementine is a blend of 54% Cabernet Sauvignon, 22% Merlot, 18% Malbec, 5% Cabernet Franc and 1% Petit Verdot. Bright crimson in colour, the nose is saturated with aromas of black and red cherry, raspberry, star anise, five-spice and cedar. The palate reveals more primary red fruit, together with liquorice and cocoa. Fresh acidity keeps everything in balance, while spice and young firm tannins unveil upon decanting. $150 with the Tomahawk.
Next up, the Moss Wood Cab Sauv is a coveted wine with a cult-following across the country. Also a blend (90% Cabernet Sauvignon, 7% Petit Verdot and 3% Cabernet Franc), the nose has dark and red berry aromas of blueberry, blackberry and redcurrant, plus some violets, cloves, dark jube and musk, a sure indicator of the presence of Petit Verdot. The complex background is all about Cabernet Sauvignon, with lots of tar, dark chocolate, tobacco and even some cinnamon and toasty oak. $250 with the Tomahawk.
And perhaps the most important part...Tomahawk cooking tips direct from the butchers.
The Woodlands Clementine is a blend of 54% Cabernet Sauvignon, 22% Merlot, 18% Malbec, 5% Cabernet Franc and 1% Petit Verdot. Bright crimson in colour, the nose is saturated with aromas of black and red cherry, raspberry, star anise, five-spice and cedar. The palate reveals more primary red fruit, together with liquorice and cocoa. Fresh acidity keeps everything in balance, while spice and young firm tannins unveil upon decanting. $150 with the Tomahawk.
Next up, the Moss Wood Cab Sauv is a coveted wine with a cult-following across the country. Also a blend (90% Cabernet Sauvignon, 7% Petit Verdot and 3% Cabernet Franc), the nose has dark and red berry aromas of blueberry, blackberry and redcurrant, plus some violets, cloves, dark jube and musk, a sure indicator of the presence of Petit Verdot. The complex background is all about Cabernet Sauvignon, with lots of tar, dark chocolate, tobacco and even some cinnamon and toasty oak. $250 with the Tomahawk.
And perhaps the most important part...Tomahawk cooking tips direct from the butchers.
- At least 1 hour before cooking remove the steak from the fridge and allow it to get to room temperature.
- Season your steak with your preferred marinade. We recommend oil, salt, pepper & rosemary.
- Preheat your oven to 180 degrees.
- When ready to cook, put your barbecue on a medium to hot heat and sear both sides adding additional olive oil, salt and pepper.
- After searing the tomahawk, place in the oven for 25-30mins (depending on how you like it cooked)
- It’s important to let the meat sit after cooking for 10 – 15 minutes, then slice thin and enjoy!
- Tell your Dad or Father-figure how much you love them!!
