An elegant Italian starter served raw cold with micro salad and parmesan cheese shavings, making the delicate thin fillets of the organic meat flavoured with fresh coriander seeds and malt vinegar, an excellent fine dining standards starter to enjoy.
Recipe Card
Ingredients | Quantity |
Well trimmed Beef fillet | 500 gm (125 per serving) |
Baby Rocket & micro herbs | As required |
Parmesan Shavings | For Garnishing |
Balsamic Reduction | To drizzle |
For Wasabi Paste | |
Wasabi powder | 20 ml |
Olive oil | 5 ml |
For the Marinade | |
Coriander seeds, toasted & crushed | 10 g |
Olive oil | 20 ml |
Rock salt | 10 g |
Black pepper, crushed | 10 g |
Brown or Malt Vinegar | 20 ml |
Method of Preparation:
For the Carpaccio
For the Wasabi Paste
-
Chef Adam Jonck
Chef Adam Jock started his culinary journey with the South African Military and gained rich experience over a period of time. Then he moved to Cape Town where he joined the Erinvale Estate Hotel as a Chef de Partie where he worked his way up through the ranks to Sous Chef and then moved to Devon Valley Estate Hotel as Junior Sous Chef under the renowned Austrian Chef Marcus Scrogenbegger.
With over 26 years of international experience, Chef Adam has worked under several international chefs and in renowned hospitality brands such as the Mount Nelson Hotel, Princess Cruises, and Nagata Game Safari Lodge amongst others. He is a City & Guilds London, Certified Hot & Cold Kitchen Chef Instructor at the ICCA Dubai, a member of the South African Chefs Associations and Worldchefs.
An elegant Italian starter served raw cold with micro salad and parmesan cheese shavings, making the delicate thin fillets of the organic meat flavoured with fresh coriander seeds and malt vinegar, an excellent fine dining standards starter to enjoy.
Recipe Card
Ingredients | Quantity |
Well trimmed Beef fillet | 500 gm (125 per serving) |
Baby Rocket & micro herbs | As required |
Parmesan Shavings | For Garnishing |
Balsamic Reduction | To drizzle |
For Wasabi Paste | |
Wasabi powder | 20 ml |
Olive oil | 5 ml |
For the Marinade | |
Coriander seeds, toasted & crushed | 10 g |
Olive oil | 20 ml |
Rock salt | 10 g |
Black pepper, crushed | 10 g |
Brown or Malt Vinegar | 20 ml |
Method of Preparation:
For the Carpaccio
For the Wasabi Paste
-
Chef Adam Jonck
Chef Adam Jock started his culinary journey with the South African Military and gained rich experience over a period of time. Then he moved to Cape Town where he joined the Erinvale Estate Hotel as a Chef de Partie where he worked his way up through the ranks to Sous Chef and then moved to Devon Valley Estate Hotel as Junior Sous Chef under the renowned Austrian Chef Marcus Scrogenbegger.
With over 26 years of international experience, Chef Adam has worked under several international chefs and in renowned hospitality brands such as the Mount Nelson Hotel, Princess Cruises, and Nagata Game Safari Lodge amongst others. He is a City & Guilds London, Certified Hot & Cold Kitchen Chef Instructor at the ICCA Dubai, a member of the South African Chefs Associations and Worldchefs.