Tips from the Stars
The Beef Tartare with Capers, Red Onion, Sun-dried Tomatoes and Aïoli recipe was actually created by accident! Working as a chef, I got a special order from customers who wanted beef tartare without the traditional raw yolk and pickles.
For the tartare, I use beef sirloin because it has the most delicate taste and texture. To avoid egg yolks, I complemented the beef with an aioli, and I used red onions as they have a more delicate taste than white onions.
My secret tip:
To maintain the beautiful, vivid red colour of the meat, just add a little cold sparkling water. The carbon dioxide will ensure the tartare keeps its perfect colour!
For my Coconut Prawn Soup, I prepare a homemade mushroom powder by finely grinding dried mushrooms (without soaking them). It is the perfect seasoning for many dishes. It can be stored in a tightly sealed container and used for many months!