1. Boil potatoes with a pinch of salt until tender. Strain and drain. Add a little butter and cream and mash to get a thick creamy consistency, season to taste, set aside. 2. Peel and cut carrots, add to pot of water and bring to boil, cook until just tender, do not overcook. Strain and drain. Mash with a dollop of cream to get same consistency as potatoes, season to taste, set aside. 3. In a pot of water boil peas to mushy consistency. Strain and drain. Mash and season to taste. 4. Drain beetroot and add to a saucepan and bring to boil, cook until tender. Again strain and drain. Mash with a dollop of cream and season to taste. 5. Heat bbq char grill, cook sirloin to your liking, and remember cook presentation side first. RED WINE JUS 1. Add beef stock to a pan and reduce by half. 2. Add ½ cup red wine and again reduce by half. To serve arrange mash carrot, peas and beetroot in the middle of plate lay sirloin on top then place mash potato on top of steak. Dribble jus over sirloin and serve. The kids love the bright colours so much that they forget there eating vegetables.