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Makes about 500ml.
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.


  • 2 tbsp fennel seeds

  • 2 tbsp cumin seeds

  • 2 tbsp coriander seeds

  • 6 red capsicums, cut into strips

  • 2 tsp sea salt

  • 500ml extra virgin olive oil

  • 6 garlic cloves, sliced

  • 70g palm sugar, grated

  • 2 tbsp fish sauce

  • 1 tbsp medium-strong chilli, ground

  • 1 tbsp lemon juice


  • 1.

    Slow-roast fennel, cumin and coriander seeds in the oven at 150°C for ten minutes. Allow to cool, then grind to a fine powder in a spice grinder.

  • 2.

    Put the capsicum, sea salt and oil in a large frying pan. Cook over a low heat for 1.5 to 2 hours, then add the garlic and cook for two minutes.

  • 3.

    Add the palm sugar, fish sauce, chilli and ground spices. Simmer for five minutes, then blitz in a food processor until smooth.

  • 4.

    Add the lemon juice.

  • 5.

    Spoon into a steriised jar and cover with a layer of oil until required.

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