Here is your annual reminder that Father's Day is coming up (Sunday 1st September), a day we spoil that special Dad-figure in our lives. We are excited to be teaming up once again with the legendary family from Princi Butchers to bring you a Father's Day gift to remember.
Get in quick and place your PRE-ORDER to secure an epic 1kg-1.5kg 6-WEEK DRY AGED TOMAHAWK STEAK paired with a beautiful bottle of either Woodlands or Moss Wood red, all wrapped up and ready to go come Father's Day.
*Orders can be PICKED UP from either Old Bridge North Fremantle or Old Bridge Como on FRIDAY 30TH AUGUST - please make your store selection when checking out.*
We've run this promotion around Father's Day for three years now, so naturally a BIG tomahawk cook-up on Father's Day has become a tradition for our own families. The salty, crispy crust that develops on the steak paired with a juicy red wine just as the seasons begin to turn is stuff of legends. We can personally guarantee Dad will LOVE.
We’ve selected two of our favourite red wines to pair with this Tomahawk, available at two price points. Both wines are the ultimate steak wines, with their robust characters and tannins interacting beautifully with the protein and savoury flavours.
The Woodlands ‘Clementine’ Cabernet Malbec Merlot 2019 is bright crimson in colour, the nose is saturated with aromas. Black and red cherry, raspberry, star anise, five-spice and cedar oak feature. 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.
The Moss Wood Cabernet Sauvignon 2021, also a blend with 95% Cab Sauv, 4% Cab Franc and 1% Petit Verdot, boasts a deep brick red hue. An intense array of primary fruit notes, including blueberries, raspberries, red currant, mulberry, plum and musk, as well as a touch of nutmeg, cinnamon and clove spices. Medium to full body, with bright acidity and soft, well integrated, svelte, almost chocolate-like, tannin. The wine is long and finishes with cedar and toasty oak, with perhaps a touch of star anise. $250 with the Tomahawk.
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And the most important part...Tomahawk cooking tips direct from the Princi butchers, tried and tested by the Old Bridge Cellars family:
- At least 1 hour before cooking, remove the steak from the fridge and allow it to reach room temperature.
- Season your steak with your preferred marinade. We recommend oil, salt, pepper, and 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 it in the oven for 25-30 minutes (depending on how you like it cooked).
- Let the meat rest after cooking for 10–15 minutes, then slice thin and enjoy!
- Tell your Dad or Father-figure how much you love them!!
