Starter: Triple Tastebud Teaser Recipe

Prepare marrow and herb aioli

If bone marrow is not yet roasted: roast marrow in a 220°C oven 15–20 minutes until bubbling, then scoop and let cool. In a bowl combine mayonnaise (3 tbsp), minced garlic (1 tsp), lemon juice (1 tsp), chopped parsley (2 tbsp), chopped chives (1 tbsp) and 4 tbsp warm roasted marrow (reserve extra marrow for finishing). Whisk until smooth; adjust salt and pepper to taste (about 1/2–1 tsp salt total including later seasoning). Set aside.

Toast focaccia

Brush focaccia slices lightly with 2 tbsp olive oil and sprinkle a little sea salt. Heat a grill pan or oven broiler to high. Toast focaccia until golden and crisp on the outside (about 3–5 minutes per side under broiler or 4–6 minutes in a 200°C oven).

Assemble

Spread a generous tablespoon of the marrow-herb aioli on each toasted focaccia slice. Arrange thin slices of bresaola over the aioli. Spoon any reserved warm roasted marrow on top of each piece (roughly 1 tbsp per slice). Finish with a grind of black pepper. Serve immediately so marrow is warm and bread is crisp.

Prepare smoked beef

Trim the chilled slow-smoked beef cheek and cut into 24 even cubes (about 25 g each). Pat cubes very dry with paper towel. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Breading station

Set up three shallow dishes: flour (1/2 cup) mixed with 2 tbsp cornstarch, beaten eggs (2), and panko breadcrumbs (1 cup) seasoned with 1/2 tsp smoked paprika. Dredge each cube in flour, dip in egg, then press into panko to coat well. Place on tray and chill 10 minutes to help set the crust.

Fry cubes

Heat neutral oil in a deep pot to 180°C (350°F). Fry cubes in batches 2–3 minutes until golden-brown and crispy. Remove to a rack or paper towel and keep warm in a low oven (90–100°C) while finishing remaining batches.

Make espresso-mayonnaise

Whisk together mayonnaise (4 tbsp), cooled strong espresso (2 tbsp), Dijon mustard (1/2 tsp), smoked paprika (1/4 tsp) and 1/2 tsp salt until smooth. Taste and adjust seasoning.

Plate

Serve 3–4 crispy smoked beef cubes per portion with a dollop (about 1 tbsp) of espresso-mayo for dipping. Garnish with a tiny pinch of flaky salt if desired.

Prepare crispy shallots

Thinly slice the shallot (1) into rings. Heat 200 ml vegetable oil in a small pot to 170°C. Fry shallot slices in batches until golden and crisp, 1–2 minutes. Remove to paper towel and let drain. Reserve for topping.

Prepare red curry mayo and seasoning

In a small bowl whisk together mayonnaise (3 tbsp) and red curry paste (1 tbsp) until smooth. Add minced garlic (1 clove), tosazu (3 tbsp), soy sauce (1 tsp) and lemon juice (1 tsp). Stir in chopped capers (1 tbsp). Season mixture with 3/4 tsp salt and 1/2 tsp black pepper, taste and adjust. This will be folded into and also used as a dressing.

Dice beef and combine

Ensure beef tenderloin is very cold. Finely dice the beef into small uniform pieces. Place diced beef in a chilled bowl and gently fold in about two-thirds of the red curry mayonnaise mixture (reserve the rest to dot the plate). Mix lightly — do not overwork — just until evenly coated. Taste and adjust seasoning with salt/pepper or a splash more tosazu if needed.

Plate and finish

Mound the tartare on chilled plates or serve in rings (approx. 120–140 g beef per serving). Spoon small dots of the reserved red curry mayo around the tartare. Scatter crispy shallots on top for crunch. Add a few smoky bonito flakes over the tartare (about 2 g per serving) so they curl slightly from residual heat or use a quick torch pass for effect. Finish with an extra pinch of flaky salt and a grind of black pepper. Serve immediately with toast or crostini.