Fire Roasted Wild Rivers Purebred Wagyu Striploin with Bone Marrow Emulsion
4 x 220g Wild Rivers Purebred Wagyu striploin steaks
1 cup black Manzanillo olives, pitted
4 baby beetroot
4 medium potatoes, balled
2 large carrots, juiced
½ cup pomegranate seeds
3cm piece liquorice root, sliced
¼ tsp adjowan seeds, crush
100ml almond oil
½ cup chickpea flour
1 egg yolk
3cm piece turmeric, finely grated
½ tsp xanthan gum
4 cups dandelion leaves
1 white onion, very finely diced
4 cloves garlic, minced
½ tsp fennel seeds
2 tbsp unsalted butter
1 cup dry sherry
1kg marrow bones,
2L best-quality beef stock
1 tsp basil seeds, soaked in ¼ cup water
½ tsp bay leaf powder
sea salt flakes and freshly-ground black pepper
1 tbsp extra virgin olive oil
Preheat oven to 180°C. Finely dice the olives and arrange on a lined tray. Bake for 1½ hours, tossing regularly, until very dry. Grind to a dust in a spice grinder. Set aside. Meanwhile, wrap the beetroot in foil and bake for 1½ hours. Peel carefully while hot.
Place the potatoes and carrot juice in a small saucepan and simmer very gently for 15 minutes, then set aside to cool gently.
Put the pomegranate seeds, liquorice, adjowan and almond oil in a small saucepan and bring to a bare simmer. Allow to cool slowly, then puree in a blender. Strain through a paper filter.
Whisk the chickpea flour, yolk, turmeric and xanthan gum with ¾ cup ice cold water in a bowl to make a batter. Spread on a moderately-hot non-stick crepe skillet and cook for 2 minutes each side. Once cool and crisp, break into pieces.
Blanch the dandelion greens until wilted, then refresh under cold water. Sauté the onion, garlic and fennel seeds in half the butter for 5 minutes, then add the sherry and boil briefly. Pour into the cream, then simmer until thickened. Cool completely. Add the dandelion greens, then puree until smooth.
Roast the marrow bones for 1½ hours until browned, then press the marrow into the stock in a large saucepan with the basil seeds and bay leaf powder. Boil rapidly for 30 minutes, until reduced by ¾. Load into a whipped cream dispenser with a double-charge of gas, then spray out.
Season the steaks generously with salt and pepper, then rub with extra virgin olive oil. Cook over hot charcoal for 12 minutes, turning regularly, until medium-rare. Carve and serve with the creamed dandelion, turmeric wafers, potato balls, beetroot, pomegranate oil, marrow emulsion and a dusting of olive.