Dish: Megalong Wagyu sirloin 9+ grade, organic carrot, quail eggs, bocconcini, tarragon emulsion and red wine jus.

Chef: Rebecca Kaye (Fairmont Resort, Blue Mountains)


Megalong beef fillet cut into 2 medallions weight at total of 200g
2 x organic baby carrots
2 softly poached quail eggs
3 bocconcini
1 serves tarragon emulsion
Red wine just
Prosciutto shard
Micro herbs

Cook beef to guest liking, arrange on plate with baby carrot, soft poached eggs,
tarragon emulsion, bocconcini and prosciutto shards finish with red wine jus and
micro herbs

Tarragon emulsion

1/2 bunch tarragon
1 bunch flat-leaf parsley
Juice and zest of 1/2 a lemon
1 garlic clove
1 tbsp. sherry vinegar
1 tbsp. Dijon mustard
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste



Blanche the parsley and tarragon by placing in a pot of salted, boiling water for 30
seconds then plunging into an ice bath
Place the blanched herbs, lemon juice and zest, garlic, vinegar and mustard in a
blender and process until smooth. Slowly drizzle in the remaining olive oil and blend
until the mixture thickens.