Matt Golinski’s Grilled Rib Fillet w. Steamed Wombok, Pickled Vegetables & Black Garlic Honey Sauce

Matt Golinski has created an absolutely divine recipe using our Hum Honey Cold Fusion Australian Black Garlic Honey. 

You can purchase Hum Honey Cold Fusion Australian Black Garlic Honey here.

Serves 4

Ingredients:

8 x 100gm slices beef rib fillet
½ wombok (Chinese cabbage)
250gm carrot, julienned
1 Lebanese cucumber, julienned
250gm daikon, julienned
2 shallots, finely sliced
½ cup coriander leaves
75ml rice vinegar
50gm castor sugar
20gm salt
125gm Hum Honey Cold Fusion Australian Black Garlic Honey
30ml light soy sauce

 

Method:

Cut the wombok lengthwise into 8 even wedges and gently pack into steamer basket.

Steam for 2 -3 minutes, remove from steamer and cool.

Once cold twist each wedge up into a circle about the same size as the rib fillet pieces.

Whisk together the vinegar, sugar and salt until dissolved.

Pour over the carrot, cucumber, daikon and shallots and leave to pickle for 10 minutes.

Stir together the Hum Honey Cold Fusion Australian Black Garlic Honey and soy sauce.

Lightly oil and season the beef and wombok and grill on a hot grill pan or bbq plate until both are lightly charred.

Arrange the beef and wombok on a platter and pour over the honey sauce.

Scatter over the pickled vegetables and coriander and serve with steamed rice.