Updated: Apr 1, 2020
In between our Supper Club Soiree's, we're always in the planning phase. A couple of weekends back it was my fathers 69th birthday which was the perfect opportunity to cook a nice dinner, but also to try out some new ideas.
We want our food to be local, close to our roots and seasonal. It's been a while since we've done anything with beef, so this time I decided to play around with steak. Rather than typical sauces and chips, I wanted to try classic flavour combinations in new ways. Anchovy in the dressing, fresh herbs and leaves in the salad, horseradish and beetroot in the puree and two textures of potato.
The steak was porterhouse. I marinaded it through the night in oil, garlic and rosemary. On the day I slow cooked the whole joint in the oven on around 50c until around that temp inside, then finished over coals on the BBQ until it had a crisps crust with a rare centre. The neat thing about this method is that you can rest the meat for 15 mins after the slow cook phase, before you finish which is great for plating.
Asparagus Tart with a Kale Pesto and a Lemon Vinaigrette
Porterhouse with a Chopped Spring Salad, Caesar Dressing, Pomme Puree, Crisps and a Beet Puree
Rooibos Poached Rhubarb, Maple Roasted Coconut and Cream