Martin says he got the idea from two friends Ossi Connor and Harry Cupied who set up a caboose for his 40th birthday.
“They came in my yard at 8.00am and fired it up, obviously by the evening we were all fired up,” he confirms. “It was one of the nicest birthdays I ever celebrated.”
Martin says since then they have been regularly cooking on the caboose for corporate events, so it is great that they are now sharing this cooking technique for anyone who wants to enjoy the particular delights of the caboose.
Martin says they will be cooking locally farmed lamb, marinating it for 24 hours in extra virgin olive oil with fresh herbs, including mint, parsley, garlic, onion, thyme and rosemary. The caboose is also going to cook local root vegetables along with the lamb, so as to soak up all the juicy lamb flavours.
Of course any dinner as thoughtfully devised as this has to have an equally well designed wine pairing and sommelier Christian Esser, who has been working in conjunction with wine supplier Blackbeards, says that there are two wines in particular which he is particularly excited about: the Chateau St Michelle Eroica Riesling and the Barbera d’Alba Sovrana DOC. The former scored 90 points with Wine Spectator magazine.
“This Riesling exudes mandarin orange and sweet lime aromas and flavours with subtle mineral notes,” Christian effuses. “The mouth-watering acidity is beautifully balanced by flavourful Washington Riesling fruit.”
The Barbera d’Alba Sovrana DOC scored 91 points with Wine Spectator and, according to Christian, diners will enjoy raspberry and lemon aromas leading to a medium body, with integrated fruit, citrusy acidity and a medium finish.
My mouth is just salivating at the thought.
Read more about the dinner and see some pix in my next blog.