The garnish is a fabulous combination of sweet, sharp, crunchy and zesty, with a little bite from the chilli and radish.




Skill level

Average: 3.3 (2 votes)


  • 250 g fillet best quality beef
  • ¼ small green papaya, diced
  • 1 Lebanese cucumber, seeds removed and diced 
  • ½ grapefruit, flesh diced 
  • 1 French shallot, diced
  • 1 tomato, quartered, seeds removed and flesh diced 
  • 2 radishes, sliced into rounds
  • ½ long red chilli, finely chopped
  • ¼ bunch chives, finely chopped
  • French baguette, to serve


  • 1 passionfruit, pulp removed 
  • ¼ cup coconut milk
  • 1 tbsp soy sauce
  • Extra virgin olive oil, to garnish 
  • Pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: 30-40 minutes 

1. Tightly wrapped beef fillet in cling film and freeze for 30-40 minutes (this will make slicing much easier).

2. With a sharp knife, cut paper thin pieces of beef and in arrange in one layer onto four small flat plates. 

3. Garnish each carpaccio with a sprinkle of papaya, cucumber, grapefruit, shallot, tomato, radish, chive and chilli.

4. For the vinaigrette, combine the passionfruit with the coconut milk and soy. Drizzle dressing over each carpaccio and top with a little splash of oil and a pinch of salt. Serve with crusty baguette.