We had some lovely Rib-Eye steaks to cook and found a recipe from a contributor to Jamie Oliver’s website. The recipe combined the steaks with Bacon, Worcestershire Sauce, Dijon mustard, Red Peppers, Mushrooms and Stilton. I decided to go for a Cabernet Sauvignon and turned to Australia. We drank a Warburn Estate Oak-Aged Cabernet 2009 from Sunday Times Wine Club. A lovely wine that coped well with the mix of flavours in the recipe. We find that Aussie Cabernets are often versatile with food.