Delegation of the European Union to Australia

The Ambassador's Kitchen: Cooking with a Geographical Indication

09/09/2021 - 04:21

Portuguese Ambassador to Australia Pedro Rodrigues da Silva gives a tasty insight into the importance of Geographical Indications (GI’s).

Please Join Ambassador Pedro Rodrigues da Silva in his kitchen as Chef José Silva cooks with a special geographical indication (GI), Madeira wine, to make a delicious meal (and then try it yourself with the recipes below!).

GIs provide distinctive labelling to identify products made according to established and verified methods related to their geographic origin. They provide a guarantee for origin and quality to consumers. GI’s are a crucial part of the EU-AUS FTA!


Café-style Steak

2x 180g Sirloin Steaks  

2 tablespoons olive oil

A knob of butter

Finely sliced shallot

1 t.s. Brandy

1 t.s. Madeira wine

1 t.s. mustard

60ml cream

Worcestershire sauce to taste

2 slices of Iberian ham

Salt and black pepper.



Season the steaks 20 minutes before, both sides with salt and black pepper.


Add olive oil to a high heat frying pan, place the steaks as soon as the pan is very hot.

Cook for 2-3 minutes each side for a medium rare steak.

(The frying time depends on the thickness of the steak)

Put some butter on top and spread.

Remove the steaks to a hot plate and let it rest.


Add the finely chopped shallot to the pan to combine with the caramelized flavours, cook over low heat until soft and increase the intensity of the heat to caramelize the shallot.

Add Brandy, Madeira wine and stir quickly to incorporate all the sauces. Finally add the mustard and cream and cook for another 2 minutes.


Taste to adjust the seasoning, salt, pepper and Worcestershire sauce to taste.


Place the ham on top of the steak and arrange the sauce on top.




Pudding with Madeira Wine



Pudding cream

50 ml milk

450 grams of sugar

6 eggs

2 gems


Cinnamon stick

Lemon zest


Madeira Wine Syrup

500ml Madeira wine

1 slice of orange

1 cinnamon stick

Sugar to taste


Caramel with Madeira wine

Heat the sugar in the pan with water.

As soon as the sugar dissolves, increase the heat and let it boil slightly until golden.

Carefully place the Madeira

Put the caramel in a pan and take it to the refrigerator for one night.


Pudding cream

In a medium heat pan dissolve sugar in water with cinnamon and lemon zest.

Cook lightly until light and light syrup.

Stir the mix well and strain the syrup through a sieve and pour it slowly over the egg yolks.

Put the mixture in a mould and let it rest for 30 minutes.

Preheat the oven to 150 degrees

Cover the mould with aluminium foil, make holes with a fork.

Bake in a water bath for 1 hour, or until the edges are cooked but the centre is still undercooked.

Remove from the oven and let it cool for about 3 hours.

Using a knife, peel off the edges and turn to a plate.



Madeira wine syrup

Boil the wine with orange and cinnamon for 15 minutes or until the alcohol evaporates and reduce to a light xarope.

To serve, cut the pudding into slices and place the cold wine around.


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