2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 tablespoons sea salt
2 tablespoons pepper
1 lemon, zested
3 tablespoons seaweed (I use Pacific Harvest - karengo or wakame work well in this seasoning)
1 teaspoon Kaitaia Fire cayenne
1 tablespoon kawakawa, thyme or available fresh herb
200ml oil
1 beef bavette, flank or tritip (approx 1kg)

I normally use citrus zest, salt, oil, garlic and fresh herbs to marinate meat. But I think beef can handle a little dried spice too, and it’s great with a little crust on the barbeque. I started using Kaitaia Fire chillies about six years ago and have never looked back. Their cayenne is so light and flaky and super hot! We use secondary cuts in the restaurant as a reminder that there is a whole load of meat on a cow not just a fillet and sirloin. These cuts also work really well on the barbecue because of their marbled fat and texture.


1.Toast the coriander and fennel seeds until fragrant. Allow to cool. Blitz the cooled seeds in a blender or spice grinder with the salt and peppercorns.
2.Add the remainder of the ingredients and mix until combined. Add 200ml of oil, then rub over the beef.
3.Allow to marinate overnight and let the salt work its magic.
4.Cook on a hot barbeque on one side until well coloured.
5.Turn over and cook onto the other side until coloured.
6.If you have a meat thermometer or probe it now comes into its own. I like to cook a thin piece of beef ike this to around 45 degrees which is rare but then rest in a warm place or off the direct heat for 10 minutes.
7.Bavette has loads of marbled fat and it really benefits from the rest. So you get a crispy edge and a tender centre. It will continue cooking as it rests and come up to a core temperature of 55 degrees which is how we serve it here at the restaurant.
8.Remember if it is too rare for you after the rest you can always cook it a little more but you can’t cook it any less.

Recipes & food styling Ainsley Thompson / Photography Sam Stewart

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