Serves 8


Raw smoked Blackmore Wagyu

800g centre cut Blackmore Wagyu rump

150g mixture of maple and cherry wood chips


Fresh Dory roe

2l of still mineral water

100g sea salt

400g fresh silver dory roe sacs


Horseradish crème fraiche

200g horseradish root

200ml crème fraiche

100ml single cream

Sea salt


To finish

80ml 10 year aged Traditional Korean soy

32 small tips of ice plant

32 white bean flowers

160ml extra virgin olive oil

Fine zest of 1 lemon



Raw smoked Blackmore Wagyu

Cut the Wagyu into 4 equal portions. In a cold smoking arrangement, smoke the Wagyu over the wood chips for 1.5 hours being careful to keep the Wagyu at a consistent 4°C.


Fresh Dory Roe

Divide the water and salt equally between two bowls.  Place the fresh dory roe in the first bowl. Using a pair of sharp scissors cut the skin of the roe sac to expose the roe. Gently remove the roe from each sac, using a blunt knife to gently scrape it out. Discard the skin. Using a whisk, gently agitate the eggs to help separate. Allow the eggs to sit in the brine for 10 minutes. Carefully pour the eggs over a fine drum sieve, discarding the brine. Using a pair of tweezers, remove any veins or blood vessels from the eggs. Carefully transfer the eggs with a palate knife or plastic pastry scraper to the fresh bowl of brine. Gently agitate the eggs again using a whisk. Allow to sit for a further 10 minutes before once more pouring the eggs over a fine drum sieve. Remove any veins you may have missed the first time. Allow the eggs to drain completely. The yield should be about 300g. Transfer the eggs to a plastic container, seal and refrigerate until required.


Horseradish crème fraiche

Peel the horseradish and put through a juicer –this should yield about 100ml of juice. Combine the creams with a pinch of salt. To start, mix in 50ml of horseradish juice. Depending on the strength and heat of the horseradish you can gradually mix in more juice to taste. The cream should be strong but not too overpowering.


To finish 

To finish, cut the beef into 1cm cubes. Dress with aged soy and 80 ml extra virgin olive oil.  Add the remaining 80ml extra virgin olive oil and the zest of 1 lemon to the fresh dory roe – gently mix through.


To serve

Place 100g of the dressed beef in the centre of each plate. Spread out so that the beef is roughly in a single layer. Top with 4-5 teaspoons of the dory roe. Drizzle the dory roe and beef with the horseradish juice soured cream and garnish with ice plant and bean flowers. Serve.


Find out more about Peter Gilmore here.