Scott Pickett’s Wagyu on Horseback
Scott Pickett
Scott Pickett
Leading Australian chef Scott Pickett is steeped in tradition, a proud custodian of his profession’s heritage yet equally passionate about mentoring and finding energy in the next generation. “I love everything about restaurants,” he says. “The energy. The organised chaos. The tired feeling in your bones after a great service. The camaraderie too.” ‘Chefo’ to all. Pickett owns venues in Melbourne. Rather than being linked by cuisine - Chancery Lane is French, Longrain is Thai, stately Matilda is a contemporary grill - his restaurants are characterised by real cooking and heartfelt hospitality.
This is an elegant spin on surf-and-turf, taking advantage of the briny minerality of the oyster and the deep umami of the wagyu. They’re brought together physically, by wrapping the oyster in a thin strip of wagyu, and in a dressing that uses rendered wagyu fat instead of oil, with extra texture from a mushroom and beef crumb.
It’s a simple dish, though it uses a few techniques, and it presents really beautifully. There’s something so special about the seared wagyu melting into the just-warm oyster.
Ingredients
Rendered Wagyu Fat
Rendered Wagyu Fat
1 Westholme OP Rib / Bone-In Ribeye, at room temperature
100g Mushroom XO Sauce
Wagyu Fat Dressing
Wagyu Fat Dressing
30g rendered wagyu fat
5g lemon juice
0.5g sugar
Beef Crumb
Beef Crumb
4g dehydrated lion’s mane mushroom
20g cooked, shredded beef
6g salt
4g sugar
1g citric acid
2g nutritional yeast
Wagyu-wrapped Oyster
Wagyu-wrapped Oyster
200g Westholme rump cap
Oysters
Salt
Pepper
Method
Rendered Wagyu Fat
Dice fat and put in gastro tray with lid.
Cook in oven for 12 hours at 120C / 248F.
Strain through oil filter.
Rendered Wagyu Fat Dressing
Whisk ingredients together and set aside. I also like to add the liquid from the oyster shells to this dressing as I shuck them.
Beef Crumb
Pulse ingredients in Thermomix to form crumb. Set aside.
Wagyu-wrapped Oyster
Sear wagyu over open flame then transfer to cold, flat tray.
Slice 5cm x 2cm (2in x 1in) strips.
Wrap oyster in wagyu and return to shell.
To Finish
Place oyster with shell on coals.
Warm oyster to 55C / 131F.
Dress with 5g warm wagyu fat dressing and 2g beef crumb.
"It’s a simple dish, though it uses a few techniques, and it presents really beautifully."
– Chef Scott Picketts
