Char grilled eye fillet

David Kapay
Miss Amelie
Wodonga, Australia

“Today, we’re using the Murray pure tenderloin, considered to be the Rolls Royce cut of the animal. its position on the animal, up top of the back, it doesn’t do a lot of work in the paddock, It just sits there relaxing, so there are no tough sinews or anything running through it.”

— David Kapay

INGREDIENTS

• EYE FILLET 250G
• GARLIC INFUSED OIL
• MURRAY RIVER SALT
• CAULIFLOWER
• PURPLE CAULIFLOWER
• COCKTAIL ONIONS
• MITTA MUSHROOMS
• NASTURTIAM LEAVES
• WASABI LEAF
• VEAL JUS

METHOD

1. BRUSH THE STEAK WITH GARLIC OIL AND SEASON WELL. MAKE SURE YOUR STEAK IS AT ROOM TEMPERATURE.
2. CHAR GRILL 4 MINUTES EACH SIDE (TURNING 180 DEGREES HALF WAY THROUGH TO PRODUCE A CRISSCROSS CHAR) BASTING WITH YOUR GARLIC OIL.
3. REST WELL FOR 10 MINUTES. IF YOU WOULD LIKE YOUR STEAK COOKED FURTHER THAN MEDIUM RARE PLEASE ADD 2 MINUTES COOKING TIME TO EACH DEGREE YOU GO UP.
4. SERVE WITH; CAULIFLOWER PUREE, ROASTED MUSHROOMS (SHITTAKE, OYSTER, KING BROWN, CHESTNUT), GLAZED BABY ONIONS, PICKLED PURPLE CAULIFLOWER, WASABI CRESS, NASTURTIAM LEAF.

Lamb carpaccio

David Kapay
Miss Amelie
Wodonga, Australia

“We’re so proud of our region and the beautiful surroundings. You just know that the livestock are feeding on the right pastures, and there’s that real romance between producer and chef”

— David Kapay

INGREDIENTS

• LAMB LOIN 200G
• 1 TSP LIME JUICE
• 1 TSP RICE WINE VINEGAR
• 1 CORNICHON FINELY DICED
• 1 FRENCH SHALLOT FINELY DICED
• MURRAY RIVER SALT
• FRESH CRACKED PEPPER

METHOD

1. TRIM YOUR LAMB LOIN CLEAN OF ANY SILVER SKIN. A LITTLE FAT IS FINE AS IT WILL ADD FLAVOUR AND MOUTH FEEL TO A LEANISH CUT OF MEAT. DICE YOUR LAMB FINELY AND ADD THE REMAINING INGREDIENTS. SEASONING IS SUPER IMPORTANT.

2. SERVE YOUR LAMB TARTARE INSIDE A DEHYDRATED RHUBARB RING, WITH A QUENELLE OF SHEEPS MILK YOGHURT AND A SMALL AMOUNT EACH OF THE OTHER LISTED INGREDIENTS.

• PICKLED RASPBERRIES
• PICKLED BEETROOT
• POACHED RHUBARB
• PINK PEPPERCORNS
• FREEZE DRIED RASPBERRIES
• RED CABBAGE CRESS

Goat shoulder tortellini

David Kapay
Miss Amelie
Wodonga, Australia

“My yaya was always in the kitchen growing up, so there was an instant connection to food, love, passion and family”

— David Kapay

INGREDIENTS

PART 1

• OIL 100ML
• 3 CHOPPED CELERY
• 1 CARROT CHOPPED
• 1 ONION CHOPPED
• RED WINE 750ML
• CHICKEN STOCK 1L
• ½ CUP FLAT LEAF PARSLEY
• 1 SPRIG ROSEMARY CHOPPED
• 4 CLOVES GARLIC
• 3 TSP MURRAY RIVER SALT
• 1 GOAT SHOULDER BONE IN

PART 2

• GOAT FILLING
• GRATED PARMESAN 150G
• BUTTER 75G
• 2 EGGS, BEATEN
• 4 ANCHOVY FILLETS
• 10 SAGE LEAVES, CHOPPED
• 2 TBSP EXTRA VIRGIN OLIVE OIL
• JUICE OF 1 LEMON
• FRESH CRACKED BLACK PEPPER

METHOD

PART 1

1. FRY OFF VEGETABLES UNTIL GOLDEN BROWN, DEGLAZE WITH RED WINE AND REDUCE BY ½. ADD STOCK AND REDUCE BY HALF. TRANSFER TO A BOWL.
2. COMBINE HERBS, GARLIC, OIL AND SALT AND RUB OVER GOAT. BROWN OFF GOAT SHOULDER AND RETURN VEGETABLES AND JUICES BACK TO THE GOAT. COVER AND ROAST FOR 10 HOURS AT 90DEGREES.
3. ONCE COOKED AND COOLED, SHRED GOAT MEAT AND STRAIN PAN JUICES FROM THE ROAST. REDUCE COOKING JUICES TO ROUGHLY 200 ML.

PART 2

1. FINELY CHOP THE ANCHOVY AND SAGE LEAVES AND ADD TO THE SHREDDED GOAT MEAT, THE REDUCED COOKING LIQUOR AND THE REMAINING INGREDIENTS.
2. NO SALT SHOULD BE NEEDED AS WE WILL NATURALLY SEASON WITH PARMESAN CHEESE, ANCHOVY AND THE INTENSE REDUCED GOAT STOCK.
3. YOU ARE READY TO ROLL YOUR PASTA.