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sponsored: brought to you by True Aussie Beef & Lamb
When the Good Life teamed up with True Aussie Beef & Lamb for an evening at Graze Restaurant in La Ville, Chef Moritz Neumann created a showstopping feast that drew culinary inspiration from across the globe. Showcasing the pristine quality of Australian wagyu beef, his poke bowl with nori, edamame, cucumber, coriander and wasabi was a delicious expression of Hawaiian and Japanese influences.
Serves 4 as a starter
Ingredients
1/2 cup mayonnaise
11/2 tbs freshly grated wasabi
2 cups steamed sushi rice
400g Australian wagyu beef, diced
1 tbs toasted sesame seeds, plus extra to serve
200g cucumber, seeds removed, sliced
200g shelled edamame, boiled
2 ripe avocados, cubed
Coriander, green onions and shredded nori seaweed, to serve
Sesame & soy dressing
3 tbs soy sauce
1 tbs rice wine vinegar
1 tbs toasted sesame oil
1 tbs granulated sugar
1 tsp ginger freshly grated
METHOD
1) Stir together the mayonnaise and wasabi in a small bowl. Stir through steamed rice, then cover and chill until ready to use. 2) For the dressing, whisk together all the ingredients. 3) Add diced beef and toasted sesame to the sauce, and stir to coat well. Cover and keep chilled until ready to serve. 4) To assemble bowls, evenly layer each bowl with rice, marinated beef, cucumber, edamame, coriander, green onions, sesame seeds and nori. Drizzle with any remaining sesame-soy sauce and serve immediately.
For more delicious recipes using True Aussie Beef & Lamb, try Chef Moritz Neumann’s recipe for Dawood Basha Australian lamb meatballs in a spiced tomato sauce, or Chef Tarek Ibrahim’s lamb shoulder with mango and quinoa salad.
