Chef Ashley Martin loves the flavour of goat and demonstrates a fantastic dish using this tender, versatile meat.Drinks match Samuel’s Gorge Tempranillo 2011, McLaren Vale, SA
I had a very close encounter with a roasted goat in Rioja once and it left me slightly traumatised. Fortunately, all is well now and the only part of the memory that remains is the fantastic suitability of the local Tempranillo-based wines. Add in toasted spice and winter vegetables and it’s a dish just made for the warm, textured and spicy Tempranillos popping up all over Australia. One of the first really successful ones that I remember trying was the Samuel’s Gorge Tempranillo from McLaren Vale. Well, that was several vintages ago, but I had the current vintage just a couple of weeks ago and it retains that inviting, comforting warm spiciness – delicious.
-Dan Coward