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Food

Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe

Preparation time
Cooking time
Serves
2

Ingredients

2 x 200g Scotch fillet steaks  

6 heirloom radish

100ml water 

40ml rice wine vinegar

10g sugar

Sea salt, to taste

20g Fawk Foods Black Garlic Paste

5ml water

1 egg yolk

150g melted butter

1 bunch broccolini, washed a trimmed

Vegetable and olive oils

Method

  1. Wash and quarter four of the radish and set them aside in a small container.
  2. Finely slice the other two radish into rounds on a mandolin.
  3. Place 100ml water, rice wine vinegar, sugar and a pinch of salt into a small saucepan and bring to the boil.
  4. Pour the liquid over the quartered radish, cover and reserve.
  5. Place a small saucepan with 100ml water on the stove on a low heat.
  6. In a small bowl, mix black garlic, 5ml water, 1 egg yolk, place over the saucepan of water and continuously whisk until the egg mixture thickens and cooks.
  7. Take the mix off the heat, slowly whisk in the melted butter, adding as a slow steady stream and season to taste. You should end up with a thick hollandaise style sauce.
  8. Heat a medium size saucepan to high heat with a splash of vegetable oil.
  9. Season steaks with sea salt and carefully place in pan.
  10. Cook on each side for 3 to 4 minutes, remove from pan and leave to rest for another 4 minutes.
  11. While the steak is resting, cook the broccolini in the same pan on a medium heat with a splash of olive oil and sea salt.
  12. Cook broccolini on one side for 2 to 3 minutes, turn off pan, flip broccolini and leave to rest.
  13. Carve the steak into 3 or 4 pieces and fan on the plate, sprinkle steak with a touch more sea salt, place broccolini half on top of the steak, cover the steak with pickled radish and radish rounds. Serve with black garlic emulsion on the side. 

Wine match: De Iuliis LDR Vineyard Shiraz Touriga 2015

Food
Preparation time
Cooking time
Serves
2

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Two Blues Sauvignon Blanc 2014
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Food
Frank Fawkner - A New EXP.erience
Words by Mark Hughes on 20 Mar 2017
Frank Fawkner is one of the bold young chefs leading a new guard of culinary delights in the Hunter Valley. In the tranquil surrounds of Oakvale Winery, just off Broke Road in Pokolbin’s Hunter Valley, a group of diners sit down at a nondescript sawn-log table. Moments later, a chef brings out a mortar with thick clouds billowing over the sides like a rushing steam train. Inside is a selection of freshly picked herbs, frozen to minus 82ºC by liquid nitrogen. He gives the guests a pestle and instructs them to start crushing the herbs because they are to make their own starter – herb butter to be spread upon a house-made sourdough. They readily accept the challenge, taking to the task with glee. Welcome to EXP. “EXP. is short for experience, experimenting, expertise, exposure – all of these ideas in one and it really is the backbone to the restaurant,” explains EXP. head chef and owner, Frank Fawkner. Frank is part of a new guard of chefs who are creating a culinary buzz in the Hunter Valley. THE ROAD TO EXP.ERIENCE
Frank Fawkner, 28, has been immersed in the Hunter Valley food scene since leaving his home on the NSW North Coast and starting an apprenticeship at a small café in the upper Hunter. Stints at the Crowne Plaza and an enlightening 18 months slaving away in a London restaurant set him on an upward trajectory in the culinary world. His career really ignited when he joined the team at Troy Rhoades-Brown’s acclaimed Muse Restaurant in Pokolbin. Working his way through the ranks, Frank became head chef and helped steer Muse to two hat status in the  Sydney Morning Herald’s Good Food Guide. THANKFUL EXP.OSURE The accolades may have been enough for many chefs, but Frank has always been ambitious. Two years ago, he heard Oakvale wanted to open a restaurant. He and his wife Emma took the plunge and opened  EXP . It has become one of the most talked about venues in the Hunter. For this, Frank gives a lot of the credit to the mentorship he received at Muse. “I spent four great years with Megan and Troy. They are great bosses and what they’ve done with their business is amazing,” says Frank. “To be there as it grew and flourished was great. “I was always open with them about wanting to open my own restaurant. And they helped me. When I was looking for a venue, Troy was there for advice. He also helped me with the lease and wages – all the things you don’t get taught as a chef, but need to know when trying to transition to a restaurateur.” A NEW EXP.ERIMENT
While Frank echoes the mantra of great chefs of ‘designing dishes around fresh, local, seasonal produce’, what he feels sets EXP. apart is the dining experience. “It’s meant to be fun and energetic, while at the same time exhibit the quality of the top fine dining restaurants,” explains Frank. “The chefs will serve every course rather than the wait staff. Because the chefs are in the kitchen all day working with the food, we should get out there and explain each dish. And it really works with creating something special. People really feel that ‘food’ connection. “At the end of the night we give every guest a little gift – a choc chip cookie made with a chocolate ganache that has been infused with my own black garlic.” CULINARY EXP.LORATION It is this black garlic that has seen the latest career progression for Frank – food producer. He has just launched Fawk Foods. His first product: Black Garlic. “It’s pretty much caramelised aged garlic that has three times the amount of sugar than you have in usual garlic,” says Frank. “So you can use it in sweet dishes, and because of its unique umami kind of flavour, you can use it with anything you’d normally use garlic – chicken, fish, beef, it even makes great mayonnaise.” With such an amazing culinary pedigree, it is a wonder a rich restaurateur hasn’t tried to lure Frank to the big smoke. Not that he’d go. “I’ve never wanted a restaurant anywhere else than the Hunter,” he says. “It’s the perfect spot. We’ve got amazing produce, great wine and a really creative food scene. We have a lot to give now and, I think, even more in the future.” Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion Recipe
"We use this wagyu at EXP and it is amazing. Broccolini and radish are great together and this black garlic sauce ties it all together." Get the  full recipe here This Hunter Valley culinary creation would be perfect with a savoury   Hunter   Shiraz . But take it to the next level with the  De Iuliis LDR Vineyard Shiraz Touriga 2015 . Bright and clean with spicy red and black cherry aromas, it has an earthy palate that will work perfectly with this dish - dark fruits with notes of brown spice and violets held in place with a firm backbone of tannins and beautiful acidity.
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories