You’ll need to pick a wine which will stand up to stronger condiments and flavours of grilled meats, our recommendation is Beefsteak Club Malbec, Argentina
A rich, powerful, full-bodied red wine will pair perfectly, we suggest Beefsteak Club Reserve Malbec or Reserve Tannat, Argentina
Lamb is even stronger than beef, so you need to find a robust wine with plenty of body, power and tannins. Shiraz, the Aussie favourite, is a classic pairing. Shiraz also has notes of peppery spice, making it the top choice for spicy meats like Korean style beef.
Simply cry out for a young wine bursting with juicy red fruit flavours, we suggest Beefsteak Club Tempranillo, Spain
An unoaked red with plenty of body will enhance smoky, fatty sausages, our suggestion is Beefsteak Club Malbec-Merlot, South Africa
A silky-smooth, ripe, hearty red rather than white works best with the barbecued chicken’s intense flavours, we suggest Beefsteak Club Cabernet Sauvignon, Chile
Smooth, powerful, yet slightly rustic red with lots of fruit will work well with strong gamey flavours. Our recommendation is Beefsteak Club Pays d’Oc Malbec, France
You’ll want a rosé or white wine that will stand up to smoky charcoal notes, our suggestion for a perfect BBQ match is Beefsteak Club Malbec Rosé
This mouth-watering recipe for barbecued bacon double smash burgers is perfect for pairing with a glass (or two!) of our classic Mendoza Malbec.
Firstly, roll 180g mince portions into 8 balls, pack lightly, then refrigerate overnight so they’re chilled.
On a hot BBQ, plancha or griddle, add bacon rashers, then place balls on the grill, then smash down the mince with a burger flipper, with a greaseproof paper slice between the flipper and burger. Season top of burger with salt and pepper.
Flip burger and season the other side, add cheese slices on top, close BBQ lid. Start toasting buns. Take the buns out and check the internal temperature of the burger with a probe.
Coat the bun base and lid, ideally with a Bull’s-Eye BBQ sauce, then add 2 x beef patties, bacon, pickles, add the bun lid and serve with a glass of Beefsteak Club Malbec.
Take your BBQ to the next level with these smoky paprika and garlic prawns. They taste even better with a garlicky aioli dip and served with glass of Beefsteak Club Malbec Rosé.
Firstly, prep prawns and skewers. Buy fresh prawns in the shell – whatever looks freshest, but medium size is best. Then shell prawns, remove heads and de-vein. Finally soak wooden skewers in hot water for around 30 mins before grilling.
For the marinade, make a paste with: 1 tsp smoked paprika, 1 clove smoked garlic minced, Lemon zest of half a lemon, Season with salt and pepper, mix in vegetable or rapeseed oil, then smother prawns in paste, cover and refrigerate for an hour.
For the Aioli, blend 1 egg yolk with a splash of white wine vinegar, then season with salt and pepper. Slowly blend in a stream of vegetable, or mild flavoured olive oil (so not overpower flavour of prawns) until desired consistency. Finally add minced garlic and paprika
CHEAT: Mix minced garlic and paprika to your favourite mayonnaise
Finally thread one large or 2 medium prawns per soaked skewer, grill on a medium-high heat for 2-3 minutes per side.
To serve, pile on a tray and squeeze over fresh lemon, serve hot with a dipping bowl of aioli and pair with a chilled Beefsteak Club Malbec Rosé.