Bruschetta con Salmone - Chef Recipe by Shane McNally
Beautiful flavours and textures with the tang of pesto, Tasmanian salmon and crunchy sourdough.
Carpaccio Rucola and Parmigiano - Chef Recipe by Fabio Stefanelli
Ingredients
100 g Black Angus beef fillet
30 g kale - fried
50 g Parmesan
10 Sicilian Capers - fried
30 g wild rocket
30 g truffle mayonnaise
1 Tbs truffle oil
Salt to taste
Black pepper to taste
Method
Enclose the beef tightly in plastic wrap and freeze for 30 minutes. Unwrap and slice very thinly, using a sharp knife.
Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
Arrange slices of beef on a serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper.
Scatter with fried capers, fried kale, shaved Parmesan, truffle mayonnaise and rocket to finish.
Recipe provided by La Favola
Photo Credits: Paper Phoenix
More Recipes
Cone Bay Saltwater Barramundi with Spanner Crab
Bathed in sage and eschalot cream.
Black Angus, Roast Eschalot Soubise, Black Barley, Beetroot and Truffled Peas - Chef Recipe by Ben Bamford
A quirky dish that reflects our Australian environment, utilising dark ingredients as well as on-tre...