Southgate restaurants showcase warming seasonal produce and recipes for you to try at home.

Winter is synonymous with hearty dishes, rich velvety flavours and warm beverages. The chefs at Southgate are showcasing the best of the season with new menus that hero their favourite winter ingredients.

Following its recent renovation and expansion over two levels, the new Pure South Dining has reopened to critical acclaim. Executive Chef David Hall and Head Chef Sam Prance-Smith are famous for their expertise in the fare of Tasmania and its islands. They share some of the most versatile and understated winter produce.

Nothing comes close to a soft, melt-in-the-mouth, slow-cooked beef cheek dish and Pure South’s King Island beef cheek is exactly that.

Pure South Dining’s Beef Cheek Braise


Ingredients – Serves 4


4 Beef Cheeks

4 Onions

2 Carrots

2 Sticks Celery

2 Bay Leaf

2 sprigs Thyme

10gm Ginger

Veal/Beef Stock (enough to cover the beef cheeks)

1TSP Coriander Seed

1TSP Black Peppercorns

1/2 Lemon Zest

1/2 Orange Zest



Preheat oven to 150 Degrees

Brown both sides of the beef cheeks well in a pan.  Pan fry the vegetables and place them and the beef cheeks into a deep cooking tray. Cover everything with the stock and add in the spices, lemon and orange zest and ginger.

Cover and braise until tender – cook for 1.5 to 2 hours (beef cheek should fall apart)

Remove the beef cheeks and strain off the braise. Reserve the braise and reduce on the stove to a glaze consistency.


Hay crushed Carrots




Hay / straw

6 Carrots

Olive oil


Chux cloth




Preheat the oven to 150 Degrees

Toss the carrots in olive oil and salt and line a 30×30 baking tray with damp chux cloth. Lay enough hay/straw to cover base of the tray and then lay the carrots down flat in the tray. Cover the carrots with more hay and then place another chux cloth on the top. Cover the tray with foil and bake for 1.5 hours. Once the carrots are tender then crush them with a fork, add in a knob of butter and fresh black pepper to taste.

Place the beef cheeks, crushed carrots and sauce on a plate and garnish with the fresh baby turnips.

Also favoured in the Pure South kitchen are Jerusalem artichokes for their versatility, with the chefs preferring these steamed or fried to enjoy the natural sugars and nutty flavours. They also recommend simple roasted parsnip with smoked maple syrup, which adds a lovely earthy, sweet element to any dish and is the perfect accompaniment to a roast dinner on a wintery Sunday afternoon. David also says Celeriac is “quite an underrated winter vegetable but definitely one of our chefs’ favourites. They prefer to salt bake these whole to really enhance the flavour.”