Recently Chef Ryan and the team in Tanda Tula’s kitchen updated our lunch menus. They included some totally new and fresh dishes, but also added a couple of firm favourites, just with a slightly modern twist.

The Carpaccio had proven to be one of the most popular plates of food to go out and so with this in mind Ryan has very generously shared his recipe with us.

There are a few steps, but it is a rather easy recipe and one that will definitely impress your next lunch party!

Ingredients:

• 500 g beef fillet, Cleaned (try use the centre piece we call the Chateaubriand)
• 1 handful parsley, chopped
• 1 handful coriander, chopped
• ¼ cup thyme leaves, chopped
• Zest of 3 lemons
• Sea salt and freshly ground black pepper
• Olive oil

Method:

1. Place the beef fillet on a chopping board and season it all over with salt and pepper.
2. In a pan over high heat, seal the beef on all sides with a bit of olive oil.
3. Mix the herbs and lemon zest together and spread out on a tray.
4. Roll the beef fillet in the herb mix to coat.
5. Wrap the fillet tightly in plastic wrap and place in the freezer.

Italian chilli crisp

Ingredients:

• 2 red chillies, sliced
• 6 cloves garlic, peeled and chopped
• 4- 6 anchovy fillets
• ¼ cup sunflower oil

Method:

1. Place all the ingredients into a small saucepan over a low heat and simmer for 5–8 minutes, or until golden.
2. Turn off the heat and set aside to cool.
3. Decant into a clean jar and store in the fridge.

To serve:

• 1 tablespoon olive oil
• Capers
• Super thinly sliced red onion
• Baked Parmesan shards
• Truffle aioli
• Italian chilli crisp

1. Slice meat as thinly as possible and arrange in a circle on a black plate.
2. Season again lightly and top with capers and red onion topping.
3. Drizzle with Italian chilli crisp oil, truffle aioli, a lemon wedge and parmesan shards.