Prep time: 20 mins    

Cooking time: 20 mins

Serving: 4 people


Modify for Low Fodmap:

  • Omit Onions
  • Make sure you use Soy Milk made from Soy Proteins and not Soy Beans - So Good is a good choice.

You will need

  • 1.2kg Cape Grim Tomahawk Steak
  • 60g rendered bone marrow 
  • Lemon for garnish
  • Watercress for garnish 


  • 2 baby cos lettuce leaves
  • 100ml of olive oil
  • 1 lemon 


  • 200ml water
  • 120g white wine vinegar
  • 90g sugar
  • 4 Always Fresh Baby Pickled Onions



  • 185ml Soy Milk 
  • 335ml grape seed oil 
  • 15ml Kikkoman Soy Sauce
  • 15ml mirin
  • 4g salt


  • 16 baby potatoes 
  • 4 baby radishes 
  • 300g fresh peas
  • 4 pickled Always Fresh Baby Onions
  • Foraged wild herbs (fat hen, wild rocket, wood sorrel)

Step 1

TOMAHAWK STEAK - Set the BBQ on high until it reaches 250 degrees. Season the tomahawk on both sides with Murray River salt and fresh pepper. Place on the griddle bar and cook for 4 minutes on one side. Brush with the rendered bone marrow. Turn over and cook for further 4 minutes. Brush again with rendered bone marrow. Turn off the BBQ and leave the Tomahawk cooking for a further 10 minutes. Take out and rest for further 8 minutes before serving. Slice and serve with a wedge of lemon and fresh watercress.


Step 2

COS SALAD - Lift apart all leaves and wash under running water to get rid of any soil. Pat dry. Squeeze the juice of 1 lemon and whisk with 100ml of olive oil. Do not emulsify. Season with salt.


Step 3

SOY MILK MAYONNAISE - Place Soy Milk, Soy Sauce, Mirin & salt into a blender. On low speed gradually pour the grape seed oil until emulsifies.


Step 4

PICKLED BABY ONIONS - Put all the onion in a container. Bring water, vinegar, sugar to boil. Pour into onion mix. Submerge the onion with the hot liquid and cover them until pickled. Strain when needed.


Step 5

POTATO SALAD - Steam or boil potatoes for 14 minutes or until cooked. Refresh in cold ice water and peel the skin. In a hot pan, drizzle some olive oil and fry the radish, season with salt and pepper. Make sure you leave the top of the radish on. Blanch the peas for 3 minutes, refresh in ice water. Peel and pick the peas. Drain the pickled onions. Place the mayonnaise in a piping bag. To plate up, scatter all ingredients nicely in a bowl. Pipe the mayonnaise around. Do not toss all the ingredients with the mayonnaise.