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Horseradish Cream

Makes about 325ml
Dry-aged, full blood, 300-day grain-fed, double-bred, pure blood, +9 marble scores… the steak is no longer simple. We go off-campus for a session that promises plenty of sizzle and not a little steak. Gather around the chargrill at Rockpool Bar & Grill with Australia’s fiercest ambassador of quality meat, Neil Perry, and the country’s foremost producer of 100% full blood Japanese Wagyu beef, David Blackmore, to explore the wonderful world of Wagyu and taste the difference for yourself.


  • 125ml pure (whipping) cream

  • 125ml mayonnaise

  • 4 tbsp fresh horseradish, freshly grated

  • fresh pepper


  • 1.

    You can find fresh horseradish around most of the time these days in Australia, although it is only supposed to be available in winter. If you do see some fresh horseradish get some, as it is marvellous grated on roast beef and even better on raw fish.

  • 2.

    Whip cream to soft peaks and fold gently through mayonnaise.

  • 3.

    Add fresh horseradish and fold gently through. Finish with a good grind of fresh pepper.

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