SEPIA The Cuisine of Martin Benn, $75, is a beautifully produced book by internationally renowned chef Martin Benn of Sepia, Sydney. It’s a culinary journey through 66 of Martin’s exciting dishes, giving the reader a privileged insight into the life of a chef and his restaurant.
Based around four degustation menus, Sepia: The Cuisine of Martin Benn highlights the technical mastery and sheer beauty of Martin’s food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Sepia: The Cuisine of Martin Benn also tells the story of the development of Martin’s career as a chef, the background and stories from the restaurant, its staff and clientele. This book’s stunning photography captures the style and energy of the restaurant, as well as its amazing and exciting food.
Purchase SEPIA The Cuisine of Martin Benn here.
Serves 8
Miso-Marinated Wagyu Rump Caps
INGREDIENTS
250 g (9 oz) hatcho miso
125 g (41⁄2 oz) saikyo miso
75 g (22⁄3 oz) mirin
150 g (51⁄2 oz) ichiban dashi (see page 274)
800 g (1 lb 12 oz) trimmed wagyu beef rump, sinew removed
METHOD
Mix the misos, mirin and ichiban dashi together in a bowl until smooth. Place the rump in a large vacuum bag and coat with the miso marinade. Seal in a chamber vacuum sealer on full to remove any air. Massage the miso so that the meat is completely covered and then refrigerate for 7-10 days to marinate.
Sea Urchin & Wasabi Butter
INGREDIENTS
250 g (9 oz) unsalted butter, softened
12 g (2/5 oz) chives, chopped
12 g (2/5 oz) tarragon, chopped
25 g (1 oz) dijon mustard
30 ml (1 fl oz) soy sauce
30 ml (1 fl oz) mirin
90 g (31⁄4 oz) freshly grated Tasmanian wasabi (or 60 g/21⁄4 oz wasabi paste)
50 g (13⁄4 oz) sea urchin roe
METHOD
Place the butter in an electric mixer bowl, attach the whisk and whisk on high until light and fluffy. Mix in, one at a time, the chopped chives, tarragon, mustard, soy and mirin. Add the wasabi and whisk again until well combined. Add the sea urchin roe and whisk for another 30 seconds.
Lay a 50 x 30 cm (20 x 12 in) sheet of foil on the bench and spoon on the wasabi and sea urchin butter. Roll the butter in the foil to create a sausage shape about 7 cm (23⁄4 in) thick. Refrigerate for 12 hours until the butter sets completely.
Using a serrated knife, cut eight 2 cm (3⁄4 in) thick slices of butter. Place the sliced butter on non-stick baking paper and refrigerate until required.
To Serve
INGREDIENTS
6 logs Japanese charcoal (binchotan)
80 fried garlic chips (elephant garlic variation, see page 274) 16 wasabi leaves
METHOD
Remove the miso-marinated wagyu rump caps from the bag. Remove the excess miso and reserve. Cut the rump cap into 4 steaks. Leave to come to room temperature.
Fire up the charcoal by burning it over a gas flame for
30 minutes then transfer to a hibachi (barbecue grill). Leave the hot charcoal to burn for 15 minutes before using, and place a grill or wire rack on top to heat.
Preheat the oven to 50°C (120°F). Brush the wagyu with the reserved marinade and then place over the charcoal. Grill for 3-4 minutes until caramelised then turn over and grill the other side for the same amount of time. Continue to baste occasionally. Remove the steaks from the grill, rest on a rack and keep warm. Warm the serving plates in the oven.
While the beef rests, place a slice of sea urchin and
wasabi butter on the warmed plates and leave to melt slightly. Caramelise the butter under a preheated grill (or use a blowtorch) until golden brown. Carve the beef in half, lengthways, and then trim the sides slightly to make a strip of beef. Repeat this with the other 3 steaks to make 8 strips. Place the beef next to the butter on each plate. Add the garlic chips around the beef with a few wasabi leaves. Serve immediately.
The Carousel thanks Sepia for this recipe. Purchase SEPIA The Cuisine of Martin Benn here.
