The Dinner Project

This sweet and zesty dinner is served with choy sum, brocolini and sweet potato. 


  • 5 whole star anise

  • 2 oranges, zested, juiced, plus 1 extra thinly sliced orange

  • 180ml (¾ cup) honey, warmed

  • 1.5kg Blade roast, fat trimmed

  • 2 tbs olive oil

  • 5 small sweet potatoes, cut into rough wedges

  • 2bn baby choy sum, trimmed

  • 3bn brocolini, trimmed

  • 60ml (¼ cup) oyster sauce

  • 1 tbs toasted sesame seeds

  • 2 stalks green onion, thinly sliced


  • 1.

    Preheat oven to 180C and line the base of a large shallow rectangular roasting pan with baking paper. Whisk together star anise, honey, orange juice and zest until combined. Line the base of the roasting pan with the extra sliced orange and place your beef blade roast on top and brush with orange mixture; season to taste. Roast, basting frequently, for 1 hour 15 minutes or until cooked to your liking. Rest, covered loosely with foil, for 20 minutes before carving, to serve. Place remaining basting mixture in a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until reduced to a syrupy consistency. Set aside and keep warm until ready to use.

  • 2.

    Meanwhile, place sweet potato in a separate large roasting pan with oil and toss well to combine; season to taste. Roast for 35 minutes or until golden and cooked.

  • 3.

    Blanch baby choy sum and brocolini in boiling water until tender. Place in a large bowl with warmed oyster sauce and toss well to combine; season to taste.

  • 4.

    Divide sweet potato, brocolini and baby choy sum among plates and scatter with sesame seeds and green onion. Carve beef a place on top, drizzle with orange and star anise glace.



  • Using a small sharp knife, make shallow incisions in the beef and insert star anise and orange peel.
  • Take the beef roast out of the fridge 15 minutes before cooking to ensure it cooks evenly.
  • Rest the beef before carving to allow the juices redistribute through the roast. A good rule of thumb is 1 minute per 100g.
  • Other cuts of beef suitable for roasting include the rump roast, rump cap, sirloin roast, scotch fillet roast.

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