Beef Salad with Horseradish

Beef Salad
Beef salad with horseradish dressing

Beef and horseradish is one of my favourite things. However, it’s not something I’d associate with salad. More with a massive roasted joint of meat, lots of crispy, beautifully rendered and seasoned fat served with lots of roast vege and maybe even Yorkshire puddings.

Weather-wise, we’re not quite into roasted meat territory here. But this salad is a great way of enjoying beef and horseradish even if you’re cooking on the BBQ. It doesn’t need to be served hot – we had this as part of our Easter feast and the meat was cooked in advance and left to rest. The salad (bar the avocado) was prepped in advance, as was the dressing. This meant when it came to serving, all I had to do was cut the meat and the avocado and we were good to go.

I daresay this is pretty healthy but it’s also delicious and easy. I recommend cutting the onion and cucumber using a mandolin – otherwise slice as finely as possible. You might want to hold off chopping the cherry tomatoes until the last minute too.

This recipe is based on one I found on Taste. I’ve made changes to suit the household’s preferences.

Beef Salad with Horseradish


  • 600-800g beef - we use rump or sirloin
  • ¼ cup sour cream
  • horseradish to taste
  • lime juice
  • 1 bag of mixed salad leaves
  • ¼ continental cucumber, finely sliced
  • ½ red onion, finely sliced
  • ½ punnet of cherry tomatoes
  • 1 avocado


  1. Get the steak out of the fridge around half an hour before cooking. Heat your favourite steak cooking pan with fat of choice (we use olive oil, my parents swear by a mix of olive oil and butter). Season the steak well and cook in the hot pan until done to your liking. Don't over crowd the pan - if you've got closer to 800g of steak you'll need to do at least 2 batches.
  2. Set the steak aside to rest (covered with tin foil).
  3. To make the dressing, mix the sour cream, horseradish and lime juice. This is a thick dressing - not a pourable one - so you don't have to add loads of lime juice.
  4. To create the salad, in a large bowl toss the leaves, onion and cucumber. Spread evenly over a large serving platter. Before serving add the sliced avocado and the quartered cherry tomatoes.
  5. Finely slice the beef and add this to the top of the salad. Dot the dressing over and serve immediately.
  6. Pass the dressing separately so people can add more if they wish.

Longview Vineyard: Piece Project

20160124_151355Disclaimer: I was a guest of Longview at Crush

Every January the Adelaide Hills hosts the Crush festival. It’s held across a weekend and there are a variety of ticketed and non ticketed events.

The Adelaide Hills is, geographically, a pretty big region and it’s best to get a handle on that and the distances involved before committing yourself to a manic schedule.

Now we have Master 5 in tow we’ve found that finding ONE family friendly venue and making that our only stop is definitely the way to go. Last year we really enjoyed Pony in the Vines at Tomich and we would have done that again had I note received an invitation to Longview.

Longview is at Macclesfield – closer to home for us but well out of the way of the area with the densest concentration of wineries.

Longview’s Crush USP is that it hosts the Piece Project. The Piece is Longview’s flagship Shiraz and the Piece Project pits four street artists against one another in a competition to create the wine’s label. Punters get to watch the artists in action and there was also a display of winning art works from previous years.

It was a perfect day for it – clear blue skies but not too hot. When we arrived (about an hour into things) the car park area was busy but not out of control. 

One thing that was a bit disappointing was that, as we wandered up to the main area, we were stopped and asked if we had any drinks with us. With small child in tow OF COURSE we had his drink bottle with us and we were told to take that back to the car. While I absolutely appreciate that they don’t want people bringing their own wine, beer or even soft drinks (all of which were available to purchase), the water thing might have been a touch heavy handed!

There was plenty of shade to be had – a huge marquee was set with casual tables but it was pretty noisy with the DJ so we found ourselves a quieter spot under a big gum tree. The cellar door was operating, along with some outside bars, and there was no wait for drinks. We started with glasses of the Wagtail Brut before deciding it was time to check out the food.

pulled pork burger
pulled pork burger

The food was ‘low and slow’ BBQ style but what really impressed me was that the kitchen area was set up to deal with large numbers of people quickly. Even though there was a reasonable queue, I was in the line for a very short amount of time. I thought that the approach of offering smaller portions of food (for less money) was excellent.

At too many festivals, you find yourself parting with in excess of $10 for a not overly generous plate of food, only to find yourself a bit peckish at the next venue and going through the whole rigmarole again. At Longview, most of the dishes were around $4-5. We tried a hot dog and a pulled pork burger. There was also macaroni cheese and a larger (and more expensive) brisket option. The hot dog was just a hot dog but the pulled pork got the thumbs up.

Longview’s one of a handful of Adelaide Hills wineries making Grüner Veltliner so I tried that while Andy tried the Shiraz Cabernet. Of course, a day out a festival is not a time for serious wine tasting but these things always make me realise how I should try just a bit harder to become super familiar with the wines on my doorstep*.

After a couple of hours, and a boysenberry ice cream for Master 5, it was time for us to head home. We appear to have perfected our approach to Crush and we had another enjoyable day out. Children will love watching the street artists work and there is plenty of space to spread out and enjoy your food and wine.

You don’t have to wait til next January to enjoy a day out at Longview. The cellar door is open 11-5 daily and if you plan and book in advance, you can head down for Sunday tapas year round.

Longview Vineyard
Pound Road
Macclesfield SA 5153

Quick Dinner: Spicy Lamb and Prunes with Couscous

Lamb with prunes, served with couscous
I’m going to have to make this again to get a picture …

School is back and we really need to get back into our menu planning. Not only does it get us organised, it also means we try out new stuff.

Last week we enjoyed a prawn curry recipe which came out of one of my old Olive magazines. I’d last made it in 2004 and written it out on a card to go in my recipe box. The Olive magazine was excellent (it may well still be – I’m just not in England buying it any more!) and that inspired me to delve into the cupboard where the mags are languishing and fish one out at random.

Which is funny because I pulled out a March issue: the recipes were the antithesis of seasonal and it seemed to have a strong baking focus. I’m not sure that either treacle or bakewell tarts would have cut it for dinner.

So even though I didn’t like the sound of ‘spicy lamb and prunes on pistachio couscous’ it was my best bet. It was from a section on weeknight food, where the recipes are for 2 and promise to be ready in 30 minutes. I often find that these kind of timings are at best optimistic and at worst erratic. However, in this instance, it was pretty close to the mark. I made work for myself because my prunes were stone in and I made up my own harissa-like marinade, but they’re definitely optional extras.

I’m so glad I tried this because, despite my reservations, it was excellent. The bonus was that my butcher sold me the lamb neck fillets for just $10.99/kilo (I was expecting to be in backstrap territory but happily no!) making it a very cheap meal.

You do have to be careful cooking lamb neck. You either cook it long and slow (often on the bone in things like curries) or super-fast. This is definitely the latter. On the plate it was occasionally a little tough to cut but in the mouth it was fine.

Whatever you do, do not omit the mint. It gives the dish a fresh lift. I cannot recommend growing your own mint highly enough – it does require quite a lot of water but you are rewarded with a vigorous and easy to grow herb that has plenty of uses.

Quick Dinner: Spicy Lamb and Prunes with Couscous

Serving Size: 2

Adapted from Olive magazine, March 2004. This serves two but the chances are you will have a little left over.


  • 350g lamb neck fillet (probably around 6 fillets), cut into thick slices
  • 1 tbsp harissa (or make your own marinade with oil, garlic, chilli, ground cumin & ground coriander)
  • 100g prunes, roughly chopped
  • 150mL vegetable stock
  • 100g couscous
  • 50g walnuts
  • handful of mint leaves, chopped
  • lemon wedges


  1. Begin by mixing the lamb and harissa together in a bowl. Set to one side to marinate.
  2. Put the prunes in a mug and just cover with boiling water. Set aside.
  3. Put the couscous in a bowl, pour over the hot stock. Cover and set aside.
  4. Roughly chop the walnuts.
  5. Heat a dry frying pan. When hot, add the lamb and cook for 2 minutes on each side so it's well browned. Lamb neck does have some fat on it so you probably won't need to add any to the pan. If you do, only add a little.
  6. Add the prunes and what remains of their soaking liquid. Allow the water to bubble and scrape the bottom of the pan. This is your sauce after all! Cook until your lamb is cooked how you like it.
  7. Mix the walnuts through the couscous and stir the mint through the lamb just prior to serving.
  8. Serve the lamb and prunes on top of the couscous, with lemon wedges on the side.