If you couldn’t be in Vegas for the night of fabulousness (more on that here) – no worries, mate. You can make some show-stopping magic of your own with True Aussie Wagyu culotte steaks, and our mate Chef David Bazirgan’s simple and delicious Moroccan spiced-treatment. Olive oil and equal parts harissa paste and preserved lemon are the marinade, and it’s cooked sous-vide to a perfect 140°F edge-to-edge, and seared to finish. Smoked sea salt and roasted eggplant purée are the only garnishes. When you start with something as tasty as Aussie Wagyu, simple is best!
Get the Moroccan spiced Wagyu culotte recipe here.