14th January, 2011

As I am sure you appreciate I like to bring you a varied fare in this Friday afternoon email of mine, albeit it normally revolves around Hen or Bob, but consequently I rarely know what it is I am going to serve up to you until I sit down to scribble something off. I was struggling today. Hen back at Leeds on radio silence – probably lost her phone again – and Twiggie the lurcher is off games so nothing much to report there. But then, click, an email arrived in response to one I had sent which to be honest I had forgotten about. Remember that photograph I sent towards the end of last year?


Fair to say it caused a degree of consternation not least at home, but my conscience was clear. What I was preoccupied with that evening, over dinner in Bangkok, was the most delicious T-bone steak (accompanied by a wonderful bottle of Barolo), pictured above. I subsequently sent the restaurant a request for the recipe which has only just arrived. Never let it be said I don’t look after you lot. I am very happy to share it with you. Print it off and raise a glass to me and Gianmaria when the BBQ season eventually returns:

Dear Mr ,David,
I highly appreciate your comments and apology for having missed your message.
The seasoning of our steak is most natural and simple.
Take 50ml of pure extra virgin olive oil, not over 11 months old, add a mixture of tyme, sage, rosemary and oregano (all fresh) marinate the herbs in the oil for 30 minutes.
Once the beef is cooked before cutting it, massage with a few spoon of the marinated oil applying some pressure on the barbecued meat in order to let the oil to penetrate the meat. ( the meat must be very hot just out of the fire)
as last add rock salt on the sliced meat (maldom salt preferably) to your taste . The salt MUST be added ONLY on the cooked finished meat and NEVER before.
Fresh herbs as above and optional shaved 24 months Parmesan cheese should decorate the plate along with some RUCOLA SALAD.....
I hope you can enjoy to prepare a very tasty steak at home. and I look forward to serve you again very soon.
Best regards
gianmaria zanotti

How delicious does that sound though I’m not sure I need to be reminded of things like this as I struggle my way through January. What I would give for a T-bone and a bottle off Italian red. For a brief moment yesterday I was feeling quite pleased with myself at how easily and quickly my month on the wagon was passing, but I had looked at my watch to see what date it was and misread the 3 for a 9. It was only the 13th January, not the 19th. What a pain. Sad how excited I get these days about the prospect of a Coca Cola at lunchtime. I have resisted temptation so far, despite having found myself involved in this year’s Burgundy En Primeur campaign helping a client to secure the offer of a precious case of Chambolle Musigny Gruenchers, Barthod 2009.