• gg_bannerwh2010
  • gg_bannerwh-2
  • gg_bannerwh-3
  • gg_bannerwh-4
  • gg_bannerwh-5
  • gg_bannerwh-6
  • gg_bannerwh-7
  • gg_bannerwh-8
  • gg_bannerwh-9
  • gg_bannerwh-10
  • gg_bannerwh-11

Michael Voumard’s Thai rare beef salad
main course for 6 people, with other dishes 12 pax

the day before
1.2kg sirloin in the piece
30g garlic peeled weight roughly chopped
30g green ginger peeled weight roughly chopped
125g ketyap Manis
50g black vinegar
20g black pepper freshly and coarsely ground

Without removing the fat cut the meat lengthwise into 2cm strips. Pound the ginger garlic to a paste. Weigh the soy and vinegar into a dish large enough to easily hold the beef. Reserve 10g of the ginger garlic paste for th dressing, then add the garlic ginger paste and a generous amount of pepper to the dish, Mix together then roll the meat through the marinade until it is evenly coated. Cover and refrigerate.

for the dressing paste
100g palm sugar finely grated or powdered in a Thermomix
6 stems of lemon grass, peeled back to the very soft inner part and very finely chopped
4 to 6 Thai chillies, finely chopped
10g ginger garlic paste…recipe follows
6 Kaffir lime laves, very finely chopped
5g sesame oil

Pound everything except the limejuice to a paste. Cover and refrigerate overnight.

for the salad
1 bunch of spring onions, washed, cleaned up and finely shredded
1 bunch of mint, washed and plucked
1 bunch of coriander, washed, roots removed and roughly chopped
½ small bunch watercress, washed and leafed
12 small ripe tomatoes (or punnet cherry tomatoes cut in half), cored and cut into largish chunks
6 Lebanese cucumbers, cut into chunks
6 lemon grass stems, peeled back and very finely sliced
1 large mild red chilli, finely sliced
1 small red onion very, finely sliced
1 bunch sacred (purple basil), plucked
150ml fresh squeezed limejuice, done at the last minute possibe

Put the spring onions, mint, coriander and watercress into a colander with a little paper towel at the bottom. Place it in another bowl, cover with plastic and refrigerate over night.

assembling the dish
Pre heat a char grill until it is very hot. Cook the beef on all sides. It does catch fire and it will char, but cook it on all sides. If you are using a gas grill turn the heat off and allow the meat to rest for five minutes. If you are using coals (the better flavour) cook for a little long then remove to a rack and allow to cool as it continues to cook to medium rare. If you want well done cook the meat slower and longer.

Prepare the tomatoes, cucumber, lemon grass and chilli slice the red onion and pluck the sacred basil. Put the tomato, cucumber and red onion into a bowl and gently toss over. Squeeze the limejuice and stir into the paste and mix well. Slice the meat and lay it at the bottom of a large recess plate. Put all of the remaining ingredients in with the tomatoes and gently toss through the dressing. Scatter the salad component over the meat and pour the dressing over – serve immediately.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

restaurant review policy

employment opportunities


unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.