Try this inventive recipe by Christian Puglisi, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Veal Tongue

  • 1 veal tongue

  • 1kg 7% salt brine

  • Anchovy Emulsion

  • 105g salted anchovies

  • 7g pear vinegar

  • 100g grapeseed oil

  • 15g water, filtered

  • Turnips

  • 8–10 turnips of good size

  • 300g water

  • 100g butter

  • Sauce with Grilled Onions

  • 1 onion, cut into rings

  • 100g chicken glaze

  • 100g veal glaze

  • lemon juice

  • olive oil


  • Veal Tongue:

  • 1.

    Rinse the tongue carefully and soak in cold water for 24 hours.

  • 2.

    The following day, vacuum seal it in a bag with the salt brine. Leave for a further 24 hours.

  • 3.

    Rinse the tongue and vacuum seal it in a bag one more time.

  • 4.

    Cook it at 63°C for 24 hours and cool down in the bag.

  • Anchovy Emulsion:

  • 1.

    Soak the anchovies in plenty of water for 45 minutes.

  • 2.

    Pat dry and blend with the vinegar. Keep blending while adding the oil to create an emulsion.

  • 3.

    Pass through a fine sieve.

  • 4.

    If necessary, add additional vinegar and water to correct the consistency

  • Turnips:

  • 1.

    Clean the turnips and blanch them in salted water for about 2–3 minutes.

  • 2.

    Cool down and slice on a mandolin or meat slicer to obtain slices of about 2mm in thickness.

  • 3.

    Heat the water and add all the butter to create an emulsion to warm the turnips in.

  • 4.

    Heat them through in the emulsion for about one minute and strain off.

  • Sauce with Grilled Onions:

  • 1.

    Grill onion rings on a barbecue until completely burned.

  • 2.

    Mix the two glazes and add the onion by crushing it.

  • 3.

    Finally, mix in the lemon juice and olive oil to taste.

  • To Serve:

  • 1.

    Peel the tongue and slice thinly.

  • 2.

    Add a few dots of the anchovy emulsion to a warm plate and arrange the meat on top. Add the onion sauce to the meat.

  • 3.

    Strain the butter off the turnip slices and arrange them around and on top of the meat.

  • 4.

    Finish with a sprinkle of salt.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 770kj
  • Fat Total 66g
  • Saturated Fat 20g
  • Protein 27g
  • Carbohydrate 18g
  • Sugar 10g
  • Sodium 1218mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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