Seared Wagyu Beef Tenderloin with Porcini Fungi Risotto

Serves 4
Ingredients:
4 x 150 - 180gm Wagyu Beef Portions
100 gm Dried Premium Pocini (pre-soked)
100gm Mixed Wild Mushrooms, (ie. Pine Mushrooms, Morels, Slippery Jacks)
200gm Vilalone Nano risotto rice
1 Clove of Garlic
2 Shallot Onions
2 tablespoons Reggiano Parmesan
100ml Extra Virgin Olive Oil
80gm Butter, unsalted
100ml Beef Jus
100ml White dry wine
300ml Boiling chicken stock
Salt and Pepper to taste

Method:
Roast beef portions (to Medium Rare) and rest.
Combine rice with 50ml olive oil and 80gm butter in saucepan, sealing the rice without any colouring over a gentle heat.
Add fine chopped garlic and shallots, sweat in pan first before adding wine.
Add stock slowly and stir.
Saute mushrooms, at high heat, to lightly caramelize.
Add the mushrooms, to the risotto.

Season and serve.



B.B.Q. King Prawns with Gremolata and Asparagus, Fennel & Cherry Tomato Salad

Serves 4
Ingredients:
24 King Prawns (raw)
2 Lemons
1 clove Garlic
1 cup Parsley
12 Asparagus Spears
1 Baby Fennel Bulb
1 punnet Ripe Cherry Tomotoes
1 handful Rocket Leaves
1 Celery heart & leaves
200ml Extra Virgin Olive Oil

Method: To Prepare Gremolata
1. Grate rind of lemons & combine with finely chopped garlic & 2/3 cup of chopped parsley. Set aside.

Method: To Prepare Salad
1. Lightly blanch Asparagus spears & refresh in iced water. Drain and refrigerate.
2. In a salad bowl combine cherry tomatoes, rocket leaves, finely sliced celery heart & picked young leaves. Add 1/3 cup of parsley leaves and finely sliced fennel bulb. Add a few drops of lemon juice and some extra virgin olive oil.
3. Lightly season the King Prawns with sea salt and freshly ground white pepper. Sear quickly on a hot B.B.Q. When cooked sprinkle the Gremolata and serve with the freshly tossed salad.

Pan Roasted Western Australian Marron with Spaghettini and Sardinian Bortarga

Serves 4
Ingredients:
4x 150g – 200g Live Marron
320g Duram Wheat Spaghettini (or similar fine pasta)
100g Unsalted Butter
100g Powdered Sardinian Botarga
Juice of _ a Lemon
300ml Fish Stock
150ml Extra Virgin Olive Oil
50g Diced Fennel Bulb
50g Diced Shallot
A Bunch Chopped Parsley
50ml Cream
100ml Dry White Wine (Riesling ideal)

Method
1. To make the Bortarga sauce, sweat fennel and shallot with 50g butter, reduce the wine first, then add the fish stock. Reduce by half. Add Bortarga and simmer for 2 minutes.
2. Take off the heat and pour into a liquidizer, blend and add 100ml Extra Virgin Olive Oil, lemon juice and cream.
3. Split the Marron and pan roast at high heat with the rest of the butter and olive Oil, for 3-4 minutes.
4. Add freshly cooked spaghettini to the Bortarga sauce and reduce to coat the pasta and serve.

Seared Hiramasa Kingfish, served with Blood Orange and Saffron Dressing & Asparagus, Fennel Salad

Serves 4
Main Ingredients
1              Skin-less boneless Hiramasa Kingfish fillet (850 -950g)
1 pinch     Saffron “la mancha” threads
To taste    Murray River salt & white pepper
150ml       Blood Orange juice (Rossa Brand)
1 whole    Lemon
1 whole    Blood Orange (normal – if unavailable)
1 whole    Lime
200ml       Kyneton extra virgin Olive oil (or similar Victorian Olive oil)

Salad Ingredients:
1                Young fennel bulb
12              Asparagus spears
1                Celery heart with leaves
12              Chives
1 handful    Large leaf Parsley & Wild Rocket leaves


Method:
1. Portion fish into four even serves (180g each)
2. Reduce Blood Orange juice with Saffron by _. Fillet the citrus fruit, reserve juice separately. Add diced citrus fruit to the Blood Orange & Saffron reduction. Season lightly & add 100ml of extra virgin Olive oil.
3. Combine, for the salad, finely shaved Fennel bulb, lightly blanched Asparagus, picked young Celery leaves, Parsley leaves and Chive tips. Lightly dress with Lemon juice and Olive oil.
4. Sear the Kingfish in a hot non-stick pan for 2 minutes each side. Lightly season the fish and assemble the salad. Serve with Blood Orange & Saffron Dressing.