The rich fruit and bramble flavours that are characteristic of Turning Leaf Cabernet Sauvignon are highlighted by the deep red beef carpaccio and rye bread crumb.

This recipe serves four people.

Ingredients

For the Oven Roasted Tomatoes

Preheat the oven to 130°C. Remove the thyme leaves from their stalks and toss in a bowl 15g sugar, a teaspoon of salt and a tablespoon of olive oil. Cut the cherry tomatoes into quarters and spread over a baking tray covered with parchment paper, keeping the skin of the tomato facing down. Cook in the oven for 1 hour 30 minutes, the tomatoes should be semi dried out.

For the Beef Carpaccio

Add 1 1/2 tablespoons of olive oil to a hot frying pan. Season the beef with salt and pepper, then sear in the pan for 1 minute each side until evenly browned. Remove from the pan and leave to cool. Once cool, cover the sides of the beef in a thin layer of pommery mustard. Tightly wrap the beef in cling film and put in the freezer for 1 ½ hours to firm up.

For the Rye Bread

Preheat the oven to 160C. Toast the rye bread until crisp then crumble the rye bread in a pestle and mortar.

Melt the butter in a heavy based until it starts to foam and add the rye bread crumb and salt. Leave it to toast for 1 minute and then drain the crumb in a sieve. Spread the crumb on paper towel until needed.

For the Parmesan Mayonnaise

Boil the eggs for 3 minutes. Once cooked, transfer into a cold water to stop the cooking process. Peel the shells from the eggs and separate the yolk from the egg white, discarding the whites. In a food processor combine the egg yolks with a teaspoon of Dijon mustard, ½ a tablespoon of lemon juice and a pinch of salt. Gradually add 100ml grapeseed oi, 30g finely grated parmesan cheese and ½ teaspoon of truffle oil.