Fast food needn't be rushed or unhealthy. Eliminate hours of cooking without compromising on the wow factor.
JAPANESE STEAK TARTARE
Chop the steak by hand for the perfect beef tartare texture.
2 tbsp light soy sauce
2 tbsp rice wine vinegar
½ tsp sesame oil
½ tsp caster sugar (optional)
juice of ½ lime
1 Lebanese cucumber, seeds removed, finely diced
½-1 cup finely diced daikon
450g fillet steak, trimmed and finely hand-chopped
6-8 slices pickled ginger
½ green (spring) onion, finely sliced
1 tsp shichimi powder
2 tbsp Japanese mayonnaise
wasabi, to serve
In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sugar (if using) and half the lime juice, and set aside. Combine cucumber, daikon and steak in a bowl and stir in marinade. Divide mixture among 4-6 plates, top with pickled ginger and green onion and sprinkle shichimi over. Drizzle with mayonnaise mixed with remaining lime juice and offer a dollop of wasabi.
SWEET SPICED EDAMAME
Spicy, sweet and smoky soybeans are simple to make and easier to eat.
Steam a 400g bag frozen unshelled edamame for 6-8 minutes, until beans inside are tender. Pat dry with paper towel. In a large frying pan over a low heat, place 2 tbsp rice bran oil, then add 1 clove chopped garlic and a pinch of dried chilli (optional), and cook until soft. Add 1 roughly chopped chipotle in adobo sauce (from a can) and 1 tsp white sugar; stir to combine. Turn heat to high, add edamame and toss to combine. Add salt to taste and squeeze juice of 1/2 lime over.
THE PERFECT WINE WITH SOMMELIER LAIANA RYAN
Gamay is an attractive, light red varietal with youthful aromatics and a playful nature. Its home lies in Beaujolais, just north of Lyon, but Victoria is its epicentre in Australia.
2009 Eldridge Estate Gamay, Mornington Peninsula ($35)
This hand-crafted gamay comes from the passionate team at Eldridge Estate. Aromas of red cherries, fleshy blueberries, with a little spice and tight tannins.
2010 Sorrenberg Gamay, Beechworth ($40)
Sorrenberg has a cult following and its gamay is one of the reasons. An elegant wine with redcurrants, plums and dried herbs.
2009 Bass Phillip Gamay, South Gippsland ($45)
Bass Phillip's gamay is second to none, with a focus on natural preparation and biodynamic principles. A layered palate with dried violets and a full, rounded body.