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Total time: 20-25 minutes

Serves: 6 as a share starter

What you need:

  • 600g prime cut grass fed Bass Straight rump steak, chilled to firm, then finely diced – see tips below

  • 2tsp Dijon mustard

  • 1tsp Umeboshi plum paste, found in Japanese supermarkets 

  • 2 purple eschalots, very finely chopped

  • ½ small garlic clove, very finely grated on a microplane

  • 1 red bullet chillies with seeds, super finely diced

  • 1Tbsp lemongrass, white part only, very finely chopped

  • 1Tbsp Ayam fish sauce

  • lots of freshly ground black pepper

  • 40ml cold pressed fruity extra virgin olive oil

  • 2 egg yolks

  • 2Tbsp pickled daikon, finely diced 

  • 2 limes, peeled, segmented and diced

  • 2 kaffir lime leaves, very finely sliced

  • 2Tbsp toasted rice, ground – see tip below prawn crackers, cooked according to packet instructions, to serve



  • 1 Tbsp Lime juice

  • ½ Tbsp Fish sauce

  • 2 Tbsp extra virgin olive oil


To serve

  • ½ bunch Vietnamese mint, picked

  • ¼ bunch coriander sprigs

  • Prawn crackers, fried as per packet instructions


Step 1: Add the beef to a large bowl with the mustard,garlic, umeboshi plum paste, purple eschalots, garlic, lemongrass, chilli, 30ml fish sauce, 60ml extra virgin olive oil and the pepper. Mix it all together and season to taste. If it needs more salt add just little and taste again.  

Step 2: Pile the meat on the share platter. Using the back of a spoon make 2 small dents in the meat. Crack an egg yolk into each hollow. 

Step 3: Garnish the meat /egg with pickled daikon, lime segments, kaffir lime leaf and toasted ground rice. 

Step 4: Combine the dressing in a bowl and take to the table

Step 5: Lay the herbs on the side of the dish and pile the prawn crackers high on the platter

Step 6: Take the share platter to the table alongside any of the following; prawn crackers, baguette, witlof, coz or pomme frittes

Step 7: Just before you serve, pour over the dressing, mix the tartare to combine the egg and eat immediately, spoon into prawn crackers, leaves or baguette and eat immediately. 

To make Low FODMAP:

  • Omit eschalots and use green park of spring onions

  • Omit garlic and use garlic infused olive oil

  • Umeboshi Plum paste has not been tested (unknown FODMAP content) àsuch a small serve between 6 serves should be ok

  • Ensure Prawn Crackers do not contain garlic or onion powder

  • Do not use baguette on share platter. Can use witlof, cos or pomme frittes



Take some care cutting the meat, don’t hack at it. It will be easier to get a fine even dice if the meat is chilled, give it 30 minutes in the freezer to firm. Also, be sure to dice the meat shortly before serving, and keep it chilled.

To make toasted ground rice, heat a medium frypan over medium heat, toss the uncooked rice until lightly golden. Allow to cool and grind to a rough powder in a mortar and pestle.