A must-try dish from Norma's Culinary Director Ben Tish, this grilled beef rump centrepiece is sure to impress whatever the weather. Ben's words:
"Grape must is freshly pressed grape juice, including the pips and skins, and is the first stage in the process of wine making before the fermenting happens. The juice then gets cooked down to make syrup that resembles a thick, aged balsamic but with much fresher notes. It’s sold usually as saba or mosto cotto.
Because of its high sugar content and consistency it’s brilliant for adding to a braise, sauces or even desserts, rather like a pomegranate molasses, and it also works brilliantly as a marinade and glaze. I recommended a barbecue for this dish as the real smokiness you get from a real charcoal and wood fire contrasts incredibly with the sweet, sticky, caramel-like must."