Food Drink

A Masterchef Walked Into Sidewood… And Cooked Beef Cheeks!

You know, they have to be pretty damn good cooks to make it onto that show. 2016 Masterchef Contestant Adam Mizzi shares his favourite dish, paired with Sidewood Wine.

Sidewood Estate recently caught up with 2016 Masterchef Contestant and Manager of WOTSO WorkSpace in Adelaide, Adam Mizzi to share his favourite Sidewood Wine paired dish and what he enjoys most about the wine and food culture in Australia.

In South Australia we’re so lucky to have some of the best wine and food produce in the world right at our fingertips.

Having traveled to many different overseas countries I still always look forward to coming back to the relaxed entertaining culture back home here in Australia.  

Enjoying a meal and a great bottle of wine with friends is a great way to enjoy time together and build relationships.

Slow cooking is one of my favourite ways to enhance the flavours of a cut of meat like beef cheek. Using a bold flavoured Sidewood Shiraz when deglazing the pan helps to create a rich, robust sauce that develops over a long period of time as the meat becomes tender. 

Any meat with fat that requires rendering over time, like beef cheeks, cry out for a medium to full bodied wine to match. This is why I chose to pair it with my favourite Sidewood drop, the ’14 Estate Shiraz.

I hope you enjoy making this recipe at home.




2 Tbsp plain flour
1 tsp hot paprika
1 tsp porcini salt (optional)
4 beef cheeks
2 Tbsp olive oil
1 large brown onion (diced)
4 cloves garlic
2 medium carrots, (roughly chopped)
1 cup (250ml) 2014 Sidewood Estate Shiraz
2 cups (500ml) beef stock
1 Tbsp brown sugar
2 Tbsp tomato paste
1 bay leaf
2 sprigs fresh thyme, 1 extra for slow cooker
400g brown mushrooms (swiss brown, shiitake, portabella or similar)
200g of chick peas
salt & pepper to taste

  1. Mix flour, paprika, porcini salt and salt/pepper in a bowl. Coat each of the beef cheeks generously shaking off excess.
  2. Heat oil in a frying pan and seal the beef cheeks until browned on each side. (Approx. 4 mins each). Once sealed, set aside.
  3. Add more oil (if required) and place onion, garlic, carrots in the same pan for 5 minutes until softening and browning.
  4. Add 2014 Sidewood Estate Shiraz, beef stock, brown sugar, tomato paste and herbs to the frying pan, bringing to the boil.
  5. Once boiling, reduce to simmer for 2 minutes.
  6. Pour contents into a slow cooker, adding chick peas on top of liquid and vegetables.
  7. Place reserved beef cheeks on top, and a fresh sprig of thyme.
  8. Cover with lid and turn slow cooker on low. Cook for 6-7 hours until beef cheeks are tender.
  9. Serve hot with creamy mashed potato and seasonal greens.

This article was originally published by Sidewood and has been posted with the author’s permission.

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