Wagyu beef burger with roasted beets

Serves: 4 | Preparation Time: 20 min


  • 800g wagyu beef mince
  • 1 medium brown onion, finely chopped
  • 2 eggs
  • 1/2 cup breadcrumbs
  • Salt
  • Freshly ground pepper
  • 2 tbsp grated fresh horseradish or 1 tbsp bottled
  • 150ml sour cream
  • 4 sourdough bread rolls
  • salad leaf
  • 2 medium beetroot, roasted, peeled and sliced


Preheat a barbecue or grill to high.
Mix mince, onion, eggs and breadcrumbs together and season well.
Shape into four burger patties and grill on both sides, to your liking.
Combine horseradish and cream.
Cut bread rolls in half, toast lightly on the barbecue and fill with lettuce, beetroot, pattie and a few spoonfuls of horseradish sour cream.

Roast Beetroot & Blue Cheese Salad

Serves: 2 | Preparation Time: 45 min


  • 3 medium carrots (peeled)
  • 2  whole beetroot
  • 20ml red wine vinegar
  • 20g caster sugar
  • sea salt
  • freshly ground black pepper
  • 2tbsp Unit extra virgin olive oil
  • 100g blue cheese
  • 1 tsp grated ginger


Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.
Roast the beetroots with their skin on in a medium oven for about 40 minutes or until they are soft enough to skewer with ease.

Allow to cool then peel and cut into wedges. In a bowl, mix the beetroot and carrots.
Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar.
Season with the salt and pepper, then add the blue cheese and grated ginger.
Gently mix to ensure the vinegar and oil coat all ingredients.

Crispy Skinned Snapper

Serves: 2 | Preparation Time: 15 min


  • 400g snapper fillets, skin on
  • 2 tbsp plain flour
  • 2 squares of baking paper
  • 200 ml clarified butter
  • 2 large beetroot, cooked
  • 1 tsp capers, washed
  • olive oil
  • lemon wedges, to serve


Tip - You can make your lemon look a bit nicer than your local hotel. Take the whole lemon and cut it diagonally in half, then lay the flat side down and half again. Trim the branch end and the lemon will sit up on it’s own.

Get your fishmonger to thoroughly fillet your snapper (skin on), make sure you make a point of it. There are always bones that need to be tweezered out and I’d prefer to drink wine while I cook instead!
(Scoring the skin side will stop it from folding up when the skin shrinks)
Next lightly dust each skin side with the flour. Then heat enough butter in the pan for 2mm deep until hot but not smoking. Gently place the fillets skin side down and cook for 2-3 minutes on medium heat. Turn fillets and seal and cook for about a minute. (Depending on thickness it may take slightly more or less time).

Peel the beetroot and dice into 10mm cubes, season well, mix in capers and a good splash of olive oil then heat gently in a separate pan. Spoon beetroot into the centre of the plate and rest snapper onto it. Finish with a squeeze of a lemon.

Beetroot Brownies

Serves: 8 | Preparation Time: 30 min


  • 250g beetroot fresh
  • 100g dark cooking chocolate, chopped
  • 20g butter
  • 2 eggs, lightly whisked
  • 1/2 tsp vanilla extract
  • 1/4 cup (40g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (115g) caster sugar
  • 100g walnuts, roughly chopped
  • 1 orange, rind finely grated (works without if not in season)


Bake the beetroot & allow to cool, then remove the skins. Chop the beetroot. Use a hand-held blender or small food processor to make about 1/2 cup of puree.
Preheat oven to 180°C. Line an 18cm square cake pan with non-stick baking paper.
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water or in a microwave safe bowl in the microwave in 20 second intervals, stirring often until smooth. Allow to cool slightly.
Whisk in the eggs and vanilla extract. Add the beetroot puree. Whisk until well combined.
Sift the flour and cocoa into a large bowl. Add the sugar and chocolate mixture.
Whisk until just combined. Stir in the walnuts and orange rind.
Pour into the cake pan. Smooth the surface.
Bake for 20 minutes or until the top is firm and crumbs cling to a skewer when inserted into the centre.
Cool completely in the pan before slicing.

Raw beetroot salad with feta and pear

Serves: 4 | Preparation Time: 10 min


  • 2 good-sized beetroots, peeled and cut into fine matchsticks
  • 1 ripe pear (or you could use an apple), peeled, cored and cut into matchsticks
  • 1 x lemon oil dressing see below recipe
  • sea salt and freshly ground black pepper
  • 200g feta cheese
  • 1 bunch of fresh mint, smallest leaves picked
  • optional: a large handful of sunflower seeds

Lemon dressing

  • 2 tbsp extra virgin olive oil
  • 1/2 tsp of sugar
  • 1/2 the juice of one lemon


Cuttingthe produce is the most important part of this dish so don't over look the importance of getting it right. The flavours and texture really need a fine matchstick to work properly. If your knife skills aren’t up to speed yet, buy one of those matchstick peelers or matchstick mandolins in good cook shops. That should help.
Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check that the flavours are balanced.
Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle over the baby mint leaves and the sunflower seeds if you’re using them.

Tip: Wear gloves when handling the beets as they will stain your fingers for days!