Angus Pure Green Mile Journey @ Regattas Bistro + Bar

Wooooooooooooooooooooooo, I am under the effect of alcohol. Oh well, I should say I was. Just got back home from a fantastic dinner that introduces a  premium beef brand, Angus Pure, to Adelaide, I thought it would be great to blog about the event fresh and let my dearest readers share the joy of my journey. In fact, the brand was not a completely new brand and all their cattle were farmed here in SA near Murray Bridge by T and R Pastoral.

Angus Pure is a premium beef brand, as I just said, that provides sustainably farmed Angus beef. The distinctive characteristic of the meat was stated as 100% pure and unadulterated. The brand has won numerous amount of brands including the Gold Medal @ Melbourne Fine Foods competition, which is the largest competition of beef and lamb in the world. Being 100% free from Genetically Modified Organisms, growth hormones and antibiotics, the brand has really put itself at the front of the queue.

The dinner tonight was to let consumers, like you and me, experience or preview these features. Holding the event at Regattas bistro is such a good choice, particularly because of the pictureous  view over River Torrens as well as the famous chef, Derek Salmon.

The food journey started with social drinks and several tapas.

Left: Steak Tartare; Middle: Tempura Marrow; Right: Albondingas
Accompanied by Trilogy  Cuvee’ Brut Sparkling White and Coopers Ale


Left: Steak tartare

This is the only dish that I didn’t quite like for the evening. There was no question towards the freshness and the quality of the meat, but it tasted really plain and bold. They may need to add some extra brandy, a egg and season the meat a bit.

Middle: Tempura Marrow

The tempura marrow was done perfectly. Fresh marrow meat was deep fried and this crunchiness can be easily expressed once in the mouth. The marrow itself contained sweet taste and a refined texture, whereas the dip just added the extra sourness. (Adelaidefoodies Recommended!)

Right: Albondingas

In another word, Spanish meatballs. The balls were made from succulent Australian beef mince. The juiciness of the meat was well retained in the balls and gave some sizzling after each bite. The tomato sauce was sweet and sour with plenty of smoked fruit aromas.

The dinner itself started at 7pm but before that, during the social drink, I met some of my fellow bloggers including Celeste, Lamb’s Ears and Honey, More than Churches, Adelaide Food Critic and Sweetrosie. I even sat opposite to the beautiful couple, Petra and her partner from Adelaide Food Critic blog.

The menu tonight was pretty much beef focused in a Modern Australian style. All the courses were accompanied by different brands and varieties of wines.

Menu for the journey


Okay, the actual Angus Pure journey started from here.

Pepper crusted carpaccio of beef with bitter leaf salad
and cabernet dressing


St Helga Eden Riesling – Accompany wine


Pepper crusted carpaccio of beef with bitter leaf salad and cabernet dressing

This is a very good creation! It is outside the square of our normal carpaccio as the the bitter leaf and cabernet dressing complemented the meat very well. The meat was thinly sliced. Although no bloodiness can be tasted, the sour and bitterness from the salad has introduced more flavours to the meat and hence produced a more complex and multi-layered mouth feel and sensation. The dish was accompanied by St Helga Eden Riesling, which has strong acidity that further enhances the complexity of the meat. However, it was a bit too sour, but many people at our table liked it a lot. The meat itself was of good quality with smooth textures and was  very chewy (in a good way).

Oxtail Sherry Martini


Oxtail Sherry Martini

Oh, gosh! The mousse tasted just like braised or stewed oxtail. The dish was so yum that I could not stop eating it. The sweet sherry significantly reduced the oily taste from the mousse. What a good example of creative cuisine.

Tornodo of Angus Pure Rump with Pickled Salad
Accompanied by Limited Release Richmond Grove
Cabernet Sauvignon 2007


Tornodo of Angus Pure Rump with Pickled Salad

This the main dish of the night. Can you believe it? The rump actually tasted as fillet. It was cooked medium rare to perfection under high vacuum. In this way, all the natural goodies have been captured in the meat. It was juicy and tangy and shocked me when I had my very first bite. Since then, I just couldn’t stop eating it :~~~. The pickled salad was a good combination and the mouthfeel of the meat in the salad was quite opposite to the rump steak. We got asked to guess what the meat is and the correct answer was beef tongues. No wonder it was a bit tougher than the steak but was still moist and chewy. (Adelaidefoodies Recommended)

The dish was accompanied by Limited Release Richmond Grove Cabernet Sauvignon 2007, which was a full bodies cab sauv. with excellent sugar level and strong spiciness on palate. This combined extremely well with the medium rare steak while not covering the taste of the steak itself.

Elderflower Sorbet


Elderflower Sorbet

This is another good example of creative cuisine. The sorbet was cooled using liquid nitrogen and was not even defrost before going into the mouth. My wife has been using elder flower eye serum for ages but I never know what the flower taste like. At least I know now and it was amazing! The flavour of the sorbet was something like lemon, but the complex part was that it tasted like a mixture of fruit flavours that comes constantly one after another. The dish was just sooooooooooooo awesome!

Cheddar and Washed Brie
Accompanied by St Hugo Barossa Shiraz


Cheese Board – Cheddar and Washed Brie

Both of the cheeses were pretty good and flavoursome. They showcased the main characters of Australian cheeses while maintaining their own regional features. The washed brie was especially creamy. The accompanying wine here was St Hugo Barossa Shiraz and it was my favorite tonight. It expressed smoked bacon on the palate while gave a strong cream after taste and this has just further enhanced the cheese flavours. Really good choice! Oh, btw, the lavish and fig paste was nice too.

Something Sweet to finish

Dessert Board

Sweet, creative and chocolate! I am not a sweet person (>>??__), so I’ll not say much on it but it was a good board and tasted sweet.~~ I particularly liked the idea that showing Angus Pure cattle as a chocolate bar. 😀

After the dinner, all food bloggers were given a product box which contained two rib eye steaks. After cooking them, I’ll put another post up asap for you to read.

The overall journey went very smoothly and we enjoyed the night very much. Thanks to Angus Pure for the invitation and hope the brand be successful dealing with our foodie consumers! 😛

Angus Pure 

Regattas Bistro

Riverbank Promenade,


P (08) 8210 6785


Regattas Bistro + Bar on Urbanspoon


25 thoughts on “Angus Pure Green Mile Journey @ Regattas Bistro + Bar

  1. Another great post, thank you, love your photography.

    You’re right! Wonderful evening and the perfect showcase for Angus Pure. It ‘s good to read your intrpretation of the menu – I look forward to your thoughts when I write my review.

    Great to spend some time with you and your charming wife last night. Hope you’ve pulled up ok this morning 🙂


    1. I was so tired last night actually and had to go early. What time did you guys stay until? The downside was that I didn’t figure out where you were at last night, but I do now. Lovely young girl 😛


  2. Oh, I am so jealous of you man. Where can I buy the Angus Pure? Please let me know. Looks like you enjoyed yourself a lot. I bet the beef tastes very good. I am hungry now. :(


  3. I enjoy Coorong Angus beef a lot from Feast Fine Foods, but from what you have said, this one looks better. I’ll need to give it a go.


  4. I’ve seen the beef at the Show this year and was wondering the quality. Now, I am thrilled to go and get some. 🙂


  5. The abusive comment regards “eating raw meat” is uncalled for and so very narrow minded. Man oh man, when you lay out some of the more interesting and diverse culinary choices from cultures other than our own; putrified shark, insects, birdsnest, whale fat etc etc etc etc you have to feel lucky to live in a world of gastronomic diversity.
    Being challenged by a certain food doesn’t make it “disgusting.” It should make it and the person who eats it intriguing, thinkable. The individual can always reject a food that they dislike, no crime there. However, to negatively judge a person or culture by their food choices is to reveal the bigot inside.


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