The Return POWER OF DINING

Business entertaining at home requires impeccable execution. Here are six dishes to add to your recipe collection.

KAGOSHIMA WAGYU A5

Autumn calls for vegetables like Jerusalem artichoke and chanterelle mushrooms. The earthy root flavour of the latter is elevated with the intensely flavoured A5 Kagoshima wagyu. Serves 1 Prep time 50 minutes + 16 hours simmering

Cook time 40 minutes A5 KAGOSHIMA STRIP 150g A5 Kagoshima beef

» Sear beef on the plancha until golden brown.

» Place beef in a vacuum bag and seal completely.

» Sous vide the beef at 65°C for 30 minutes.

» Remove beef in vacuum bag from water bath. Place in ice bath to halt cooking.

Set aside. JERUSALEM ARTICHOKE PUREE

15g green olive, remove pits

100g Jerusalem artichoke, peeled and diced

» Blend all ingredients together in a Vitamix or food processor.

» Pass the mixture through a fine tamis after blending.

CHANTERELLES

40g chanterelles, peeled and cut into quarters

10g clarified butter

» Sauté mushrooms with clarified butter for 10 minutes. DEMI-GLACE

2.5kg beef kneecap bones 2.5kg beef trotters

2.5kg beef bones

2.5kg beef marrow bones 500g carrots

500g onions

500g leeks

25g of peeled garlic 1 bottle of red wine

» Roast all bones in the oven at 200°C for 45 minutes.

» Combine carrots, onions, leeks and garlic in a large pot. Sauté until soft. Add bones and cover with water. In a separate pot, reduce wine down to half. Add to the stock pot, bring to a boil and simmer for 16 hours.

» Strain stock with a fine chinoise and cool it immediately. Set aside until ready to use.

ASSEMBLY

» Lightly sear beef again on the plancha to heat it up.

» Portion chaterelles, 60g of beef and 18g of artichoke purée on the plate.

» Smear demi-glace on plate.