Magill Estate’s Grange-friendly French loaf a Tasting Australia treat
How do you design a sandwich that can live up to a glass of Grange? That was the challenge put to Scott Huggins, chef at Magill Estate Kitchen
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How do you design a sandwich that can live up to a glass of Grange? That was the challenge put to Scott Huggins, chef at Magill Estate Kitchen (and the adjacent restaurant), who has come up with a combination he reckons “nails the brief” for a special Tasting Australia treat.
A French baguette is split down the middle, with one half covered by Welsh rarebit,
while the other is layered with smoked wagyu slices, mustard and pickles.
“The idea is you push the two parts together and then dip them into a beef bone jus,” Scott says. “It will put a big smile on your face.”
Especially with a glass of 2014 Grange.
Magill Estate Kitchen, only during the festival, $85 (glass of wine incl.)
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