Campbell’s distinguished culinary career speaks volumes, having worked and head chef for a number of the world’s top restaurants including Copenhagen’s two Michelin Star restaurant Noma, Shannon Bennett’s flagship restaurant 3 hat Vue De Monde and most recently, Matt Moran’s newest Sydney waterfront landmark Barangaroo House.

Past influences, in particular from Noma, have given Campbell an understanding and passion for utilising locally sourced and grown produce to interaction of chefs with guests in the dining room. “I learnt that we can write our own rules as long as we have an understanding of flavour and produce,” said Campbell.”

Rib eye steak with wild garlic butter

COOKING METHOD INGREDIENTS

Ingredients for the steak:250g rib eye steak

5 sprigs of thyme

50g soft butter

Salt

Grape seed oil

TO MAKE THE BUTTER:• In a mixing bowl add the soft butter, paprika and chilli powder,

mix through.• Chop the wild garlic the same as you would for chives and mix

through the butter, drizzle in some anchovy oil, mix through and taste. The garlic taste will be quite mild but the flavour will intensify, especially when it is placed on top of the hot steak. Add more chilli if desired.

• Roll the butter into a log shape and roll up in some parchment paper and place in the refrigerator.

FOR THE MEAT:• Allow the steak to come up to room temperature, 30-60mins

prior to cooking. This is the trick to a beautifully cooked steak, the temp of the steak prior to cooking and the resting time after the steak has been cooked.

• Heat a cast iron pan over a medium-high heat, add a little oil to coat the pan. Season the steaks with salt on each side. Add the steaks to the pan, you want to hear a nice sizzle, make sure you use the heat control, turn it up if you need or turn it down to maintain that beautiful sizzle sound. After about 2-3 mins turn the steaks over making sure you maintain a nice heat in the pan. After 2 mins add a heaped tablespoon of the soft butter to the pan, you want the butter to start foaming but you don’t want the butter to turn brown so play with the heat.

• Add the thyme sprigs. • Start to spoon the foaming butter over the meat, it helps if

you hold the pan on an angle allowing you to scoop up the butter (basting the butter over the meat can be quite hypnotic), continue spooning the foaming butter over the meat for around 30 seconds, turn the steaks over and continue spooning the butter. The butter should be foaming at all times and maintain a golden nutty colour. Probe the meat with a thermometer, looking for an internal temperature of 52ºC. Remove the steaks from the pan and allow to rest in a warm area, the internal temp will still continue to rise for a beautiful medium rare.

• After resting for around 4-5 mins, (if the meat has dropped in temperature a lot, you can reheat the meat in a pan with some foaming butter just don’t restart the cooking process.

TO PLATE• Cut a 1cm thick disc of butter.• Slice the meat across the grain into even sized strips. Sprinkle a

little salt onto the meat and place onto a warm plate. Place the butter on top and allow it to melt slightly.

• Enjoy with a crisp fresh garden salad.

Meet Cory CampbellChef at Barangaroo House, Sydney

www.blackorigin.co.nz

W A G Y U

Garlic butter Sizzling steak Ready to serve

Ingredients for the wild garlic butter:

250g soft salted butter

2g smoked paprika

2g chilli powder

Anchovy oil

A good bunch of wild garlic (you want to have roughly the same amount of butter and chopped wild garlic)

Fresh crisp garden salad on the side