Pickling liquor for the radish

250ml muscatel vinegar

200ml white wine vinegar

200g caster sugar

2 star anise  

2 cinnamon sticks

6 cloves

2 tsp. mustard seeds


Beef tartare

Fillet of aged Black Angus beef

210ml Soy sauce   

15 drops Tabasco    

600g Ketchup    

30g English mustard 

225ml Olive oil  

230ml Brandy 

45ml Worcester sauce   

Diced capers

Confit shallots

Brunoise cornichons

Chopped parsley


Pickled egg yolk puree

20 egg yolks

Sherry vinegar

Extra virgin olive oil


For the garnish
1 mooli
20 round radish
20 breakfast radish
200g sourdough croutons, cut 7mm squares fried in butter
50g mustard leaves, washed and picked
50g raw horseradish, peeled and grated over the plate with a microplane just before service



Pickling liquor for the radish

Dissolve the sugar in vinegar and add the reserved radishes to infuse.


Beef tartare

Trim the beef fillet and lay in the smoking room, allowing long enough for it to smoke and take on the flavour. Silce the fillet at an angle, keeping it thin; take these beef disks and slice them to a julienne. Keep them stored in an airtight container ready to mix with the sauce.

In a bowl mix the beef with brunoise cornichons, diced capers and confit shallots. Season and set aside.


Pickled egg yolk puree

Place egg yolks in a sous vide bag and cook at 65’C for about 2 hours until a dense texture had been achieved. Chill over ice.

When chilled place into a thermo and season with salt and sherry vinegar and blend adding olive oil to taste keep quite thick. Reserve in a plastic bottle.



Wash and thinly slice the mooli and keep in ice water. Cut the round and breakfast radish in half, reserving one half to pickle for service and thinly slice the other, reserving them in ice water.

Dice the sourdough croutons into 7mm square and fry in butter.

Wash the mustard leaves and peel the raw horseradish, in order to grate over the plate at the end before serving.


Find out more about chef Paul Hood here.