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Robert Fahey  – Real Tennis World Champion

Rob was born in Hobart, Australia and took up Real Tennis at the age of 18. It quickly became apparent that Rob was destined for great things when after just 3 years, in 1990, he made the final of the British Open as an unseeded player, something the game had never seen before. Rob won his first major in 1993 by winning The US Open in Philadelphia in January. This proved to be the first of (currently) 46 Open titles including, 7 more US Opens, 13 Australian Opens, 12 British Opens and 13 French Opens.

It is Rob’s World Championship record that has set him apart from every other player. He first won the gruelling best of 13 set format in 1994 and has gone on to defend his title a further 11 times.

Rob will defend his World title in May 2016 and will “retire gracefully whatever the outcome” at the age of 48 to focus more on work, charities, and to enjoy London life with his wife, Claire.

Chimichurri Bavette paired with Robert Sinskey Vineyards Stags Leap District Cabernet Sauvignon 2010

My favourite BBQ recipe; absolutely delicious come rain or shine!

Ingredients:

  • 1 kg Bavette steak – preferably from the butcher
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • Big squeeze of lemon
  • 1 bag of flat leaf parsley
  • 1-2 tablespoons of chopped red onion
  • ½ tablespoon oregano
  • 6-8 cloves garlic depending on size
  • 1 teaspoon of freshly ground pepper
  • Generous pinch of sea salt

Method:

Nothing too clever here, it is a BBQ after all

Place all non-steak ingredients into a food processor and process until combined.

Cover the steak with the resulting sauce, but leave a bit extra to eat fresh with the cooked steak.

Refrigerate for at least 3 hours.

Let the meat come back up to room temperature and then cook it on a very hot BBQ or grill to your liking.

Serve sliced by cutting across the grain and then add a little bit of the chimichurri sauce that was set aside. Goes very well with all BBQ sides.

While standing over a hot BBQ I would be tucking into a Josmeyer Reisling Le Kottabe but once it was eating time I would have a bottle or two of Robert Sinskey Vineyards Stags Leap District Cabernet Sauvignon 2010 ready for guests to enjoy with the steak.

Bon Appetit!

Rob Fahey – Steak
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