A Sunday Roast with Dariush Lolaiy

Over Queens Birthday weekend, we were lucky enough to head down to a little patch of green grass near Whakatane where the source of Antipodes Water can be found, and we were even luckier to be down there with Rebecca and Dariush from Cazador. The luck had a lot to do with their delightful company, of course, and their adorable new puppy, but also because they decided to cook the most epic Sunday Roast we’ve ever experienced.

During their time in London, they apparently used to get quite competitive about it – creating the richest gravy from veal stock, learning the secret to a perfect yorkshire pudding, experimenting with horseradish cream and braised red cabbage. The result is something pretty special, and it started me plotting ways to share the joy with all of you.

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Step One, was to ask Dariush for this top tips for a Sunday Roast. So here they are…

  • Use well sourced and preferably dry aged meat – I love a beef scotch roast. Look for good fat marbling, and an eye of bright white fat in the middle. The fat keeps the meat moist.
  • Season the meat two days in advance – Rub the meat with herbs, garlic and your favourite spices (with beef I enjoy thyme, rosemary and garlic). Season generously with salt, this is the secret to flavourful, tender and juicy meat.
  • Use a digital thermometerĀ  – You can work out how you like your meat and have it cooked to the degree every time. For medium-rare, I cook beef to 42 degrees in the middle.
  • Rest the meat – allow the meat to rest for about 20 minutes – assuming you cooked it for about 45 minutes. The muscle fibres will relax and be moreĀ  tender. They will also lose less moisture when you carve which makes for a juicier roast.
  • Serve with as many seasonal vegetable sides and condiments as you can. I love dark green veges, duck fat potatoes, braised red cabbage, horseradish cream and, of course, jugfuls of gravy.

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Step Two is a bit more experiential, and more information will be available soon…