Cattleman’s Kebab

Author: Ed Halmagyi
800g beef scotch fillet, cut into 8 large chunks

500ml red wine

4 garlic cloves, sliced finely

2 tsp smoked paprika

300g butternut pumpkin, peeled cooking oil spray

salt and pepper

2 cups sugarloaf cabbage*, shredded

1 carrot, grated

¼ cup sultanas

2 red apples, diced

1 lemon juiced

¼ cup mayonnaise

2 tsp curry powder

NOTES: *Sugarloaf cabbage is a small green cabbage 

This is the flavour of the outback; chunky beef, a smattering of veggies, and a taste of the old world ways of cooking.

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