Dolce Gabbana The Beefcake There Was Beefcake

DOLCE & GABBANA: THE BEEFCAKE  

There was beefcake at Dolce & Gabbana. Proper beefcake. Rippling and golden and muscular. But then beefcake is kind of Dolce & Gabbana’s speciality. This time, though, it came clad both on top and on the bottom in a rather fetching vest and pants number of a pale boiled wool with the faintest hint of a black pinstripe that could have actually been ribbing but gave the illusion of a pinstripe. Pale blue fabric and golden flesh really is a very stylish colour combination. Anyway, witnessing this fine specimen of beefcake sort of got us thinking about beefcake. Wouldn’t it be great if you could eat a beefcake? Feast on one? And what does an edible beefcake look like? Does edible beefcake even exist? Apparently it does. It’s not as attractive as a Dolce & Gabbana beefcake admittedly, more reminiscent of a hamburger patty, but imagine eating a beefcake while wearing the Dolce & Gabbana beefcake outfit? You could, if you were so inclined, even search for a beefcake-shaped baking dish, which would be a beefcake eating a beefcake. So we are sharing with you a recipe for beefcake hash, which is basically a fancy beefcake. Dolce is fancy, so you should have a fancy beefcake to match. Enjoy. 

 

30g/1oz butter 

2 onions, sliced 

2 cloves garlic, sliced 

1 large can corned beef 

150ml tomato sauce 

55ml soy sauce 

55g brown sugar 

110g/4oz cheddar cheese, grated 

2 eggs 

Freshly ground black pepper 

 

1. Preheat oven to 190C/Gas Mark 5. 

2. Melt the butter and fry off the onion and garlic until golden brown. 

3. Cut the corned beef up and add to the pan. Stir to break up the corned beef. Cook a little and then add the tomato sauce, soy sauce and sugar. Mix until well combined and season with pepper. 

4. Pour the mixture into an ovenproof dish. Sprinkle over the cheese and place in the oven for 10-15 minutes, until the cheese is bubbling and golden brown. 

5. In a nonstick pan, fry the eggs to your liking. 

6. Remove the hash from the oven and serve on a plate with the fried eggs.  

Photographer Jason Lloyd-Evans

www.dolcegabbana.com

By Natalie Dembinska