1 tablespoon apple cider vinegar
1 tablespoon wholegrain mustard
4 tablespoons extra virgin olive oil
200g rocket
60g New Zealand Wagyu bresaola (I used A Lady Butcher)
50g parmesan
fresh honeycomb

Read the article ‘A Woman’s Place’ here


1.To make the dressing, combine the vinegar and mustard in a bowl. Whisk together, then slowly add in the olive oil. Season to taste.
2.In a second bowl, drizzle the rocket with the dressing.
3.There is likely to be extra, so dress according to your preference.
4.Lay the Wagyu bresaola onto a plate or wooden platter, then top with the dressed rocket.
5.Use a vegetable peeler to make curls of parmesan letting them land as they will over the rocket and wagyu.
6.Finally, drop bits of fresh honeycomb around the plate and serve.
7.Encourage guests to use their hands to roll the bresaola up and enjoy all of the flavours together.

Photography Victoria Baldwin / Prop Styling Noumi O’Flaherty, Sharyn Buckley / Clothing Styling Jacqui Whall Assistants Josh Szeto, Fergus Cahill / Thanks to White Studios

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