Ingredients

300 ml hoisin sauce
200 ml oyster sauce
2 tbsp sambal oelek
100 g blue ginger, peeled and bruised
50 g ginger, peeled and bruised
100 g spring onion, peeled and cut into 1 inch lengths
100 g shallots, peeled
60 g garlic, peeled
4 litre beef jus
530 g plain flour
100 ml soy bean oil
100 g soy leuthin (emulsifier)
200 g sweet potato
12 eggs
800 g mirepoix
4 litre beef stock
800 g vermicelli, boiled till al dente
100 ml olive oil
300 g tomato
100 g fresh basil
175 g fresh Italian parsley
200 ml whipping cream
200 g broccoli
100 g sugar
100 g carrot, chopped
150 g onion, chopped
300 g tomato paste
2 bay leaves
80 g thyme
50 g oregano
40 g rosemary
10 g self-raising flour
5 g yeast
20 ml water
200 g grated cheddar cheese
1⅓ kg Australian Wagyu beef shin shank

Description

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