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500g beef striploin- room temperature

sea salt

Chilli lime dressing

5 long red chillies-chopped roughly

1 cloves garlic- crushed

3 coriander roots-chopped

3 golden eschalots- sliced roughly

1 tbsp ginger- chopped finely

70ml fish sauce

100g honey

100ml lime juice



Bind the chilli, ginger, coriander root, eschallot, and garlic in a mortar and pestle.

Then add fish sauce, honey and lime juice. Or place all ingredients in a blender and blitz until smooth

Green Papaya salad

1 small green papaya, julienned

12 snow peas, trimmed and julienned

20 coriander leaves

20 mint leaves


Combine all ingredients in a bowl. Dress with your hands so salad is completely coated. Place one handful of salad on each plate. Reserve some dressing to drizzle around the plate.


Asian Marinade for beef


5 tbsp Brookfarm macadamia nut oil
1 tbsp sesame oil
4 tbsp kecap manis (Indonesian sweet soy)

2 tbsp fish sauce

1 tbsp grated fresh ginger

2 tbsp lime juice

2 cm knob butter


Heat all ingredients slowly and whisk to combine. Add beef to marinade and set aside for 2 hrs.


Over a med heat, BBQ the beef until it is brown all over. Constantly turn beef and brush with marinade cooking for another 5 min or until beef is rare. Remove from BBQ and rest in a warm place for 10 minutes. Slice beef into 1-2cm slices and arrange around papaya salad. Pour some of the meat and marinate juices over the beef.

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