Main Course Instructions

 

Kiwami Wagyu mb+9 Cheek Bourguignon

  1. Place sous vide bag into simmering water for 12–15minutes

  2. After removing sous vide bag from simmering water, cut open bag and place contents into a saucepan to simmer for a further 2-3 minutes

  3. Serve in deep sided bowl

 

Fresh Whitsundays Coral Trout en Papillote

  1. Pre-heat your oven to 220 degrees

  2. Remove the portion of coral trout from the vacuum sealed bag (leave wrapped in the baking paper)

  3. Place on a tray or pan and bake in your oven (some ovens vary, usually we would bake the fish for approximately 12-15minutes)

  4. Before serving check the fish is cooked in the centre, if not, place back into the oven for a few more minutes

 

Confit Duck with Du Puy Lentils

  1. Pre-heat oven to 200 degrees in a fan-forced oven

  2. Place duck leg and duck fat in a non-stick pan on baking paper (skin side up)

  3. Place in the oven for 12 minutes, best to spoon over melted duck fat every 5 minutes to obtain a crispy skin

  4. Place the lentils and duck jus into a saucepan, slowly bring to simmer

  5. Place into a bowl, season with salt and pepper, add roasted confit duck leg on top

 

Seafood Bouillabaisse

  1. Place all ingredients except for rouille, tarragon, cuttlefish and scallops in wide saucepan and bring to the simmer - do not boil rapidly

  2. Fish and prawns need to be turned in pan before adding scallops and cuttlefish

  3. Simmer for a further 2 minutes before turning scallops and cuttlefish in saucepan

  4. After a couple of minutes add the remaining ingredients and simmer gently for 2 minutes

  5. Adjust seasoning then serve in deep bowl with rouille

 

Stockyard Beef Fillet

  1. With a heavy cast iron pan or BBQ, heat with small amount of cooking oil or light olive oil until searing hot

  2. Season steak with salt and pepper on all sides and slightly under cook to your liking

  3. If you don’t have a heavy based pan, cook in the oven to your liking - more detailed advice in our instructional video

  4. Allow to rest out of the pan at room temperature for 10 minutes and keep the pan you have first cooked the steak in away from the heat to not burn the cooking flavours

  5. When the steak has rested, re-heat the pan to sizzling point and place the steak with butter and thyme

  6. As the butter sizzles spoon over the steak a couple of times, it is ready to serve within 1 minute or so

 

Kiwami Wagyu Sirloin Marble Score 9+

  1. With a heavy cast iron pan or BBQ, heat with small amount of cooking oil or light olive oil until searing hot

  2. Season steak with salt and pepper on all sides and slightly under cook to your liking

  3. If you don’t have a heavy based pan, cook in the oven to your liking - more detailed advice in our instructional video

  4. Allow to rest out of the pan at room temperature for 10 minutes and keep the pan you have first cooked the steak in away from the heat to not burn the cooking flavours

  5. When the steak has rested, re-heat the pan to sizzling point and place the steak with butter and thyme

  6. As the butter sizzles spoon over the steak a couple of times, it is ready to serve within 1 minute or so

 

Pepper Sauce

  1. Cut open cryovac bag

  2. Squeeze sauce into saucepan 

  3. Bring to the simmer 

  4. When ready, pour over steak or serve on the side