MAKE THE CUT

Gareth Stewart, dish columnist and executive chef of the Nourish Group’s Andiamo, shares his recipe for Wagyu Beef Carpaccio with Oyster Cream

Chef Gareth Stewart serves up Wagyu Beef Carpaccio with Oyster Cream and Chicken Skin Crumble.

Beef carpaccio is the epitome of classic Italian cuisine. It is a simple yet tasty dish to start a meal, or you can add it to a sharing lunch platter. You must use goodquality beef and bang it out as thin as you can – it’s a great way to work out some aggression! The saltiness of the oyster cream and the sharpness of the pickles complement the tender raw beef. We use Wakanui beef at Andiamo as the grain finish adds the flavour that perfects this dish.

Wagyu Beef Carpaccio with Oyster Cream and Chicken Skin Crumble

PICKLED RED ONION PETALS

175ml white wine vinegar 75ml water

50 grams sugar 1 teaspoon salt

4 pickling red onions

OYSTER CREAM

3 oysters

1 egg yolk

2 tablespoons lemon juice 200ml grapeseed oil

CHICKEN SKIN CRUMBLE

4 chicken breast skins flaky sea salt

CARPACCIO

350-400 grams Wagyu beef

sirloin, chilled sea salt and ground pepper 2 tablespoons extra virgin olive oil

TO SERVE

6-8 pickled white anchovies 20 grams watercress or nasturtium

leaves and mustard streaks 80 grams parmesan, shaved

EQUIPMENT: Line a baking tray with baking paper.

Preheat the oven to 175°C.

PICKLED ONION PETALS: Place the vinegar, water, sugar and salt in a saucepan and bring to the boil. Remove from the heat and allow to cool.

Take the outer skin off the onions and cut in half. Break the onion down into petals.

Remove the inner film and drop the petals into the cooled pickling liquor. Set aside.

OYSTER CREAM: Clean any grit and shell off the oysters. Place in a blender with the egg yolk and lemon juice and blend for 30 seconds to form a purée. Continue blending and slowly drizzle in the oil in a thin thread to emulsify the mixture and make the cream. Season with salt and pepper and transfer to a piping bag.

CHICKEN SKIN CRUMBLE: Scrape any excess fat away from the skins and lay on the prepared baking tray. Season with flaky salt, top with another sheet of baking paper then another baking tray and bake for 9-11 minutes until golden and crispy.

Set aside to cool on a cooling rack. Once completely cool, chop to make into crumbs.

CARPACCIO: Slice the sirloin into thin strips and place in between two plastic sheets or triple-layered clingfilm. Using a meat hammer, bang the meat out to make it as thin as you can. This will also tenderise the meat.

Before plating, season the sirloin with salt and pepper and drizzle over some extra virgin olive oil.

TO SERVE: Plate the sirloin on a serving dish, pipe on the oyster cream and dot the anchovies and pickled onion petals around the dish. Finish by garnishing with the watercress or nasturtium, mustard streak, chicken skin crumb and shaved parmesan. SERVES 4