Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad. "Carpaccio is always an interesting dish to match wine with. On the one hand, you have the rich, meaty character, but, on the other, you have the delicacy of paper thin slices and the accompaniments. I think rosé is a pretty versatile option, but it’s perhaps a bit safe in this instance. You can be braver with a richer, more characterful white with a bit of texture. This adventurous blend of pinot grigio, sauvignon blanc, chardonnay and riesling from David Hook showcases elements of each variety beautifully, and there’s a lot of texture and diverse flavours, followed by cleansing apple-y acidity on the finish." - Dan Coward






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  • 1 sprig fresh thyme, finely chopped
  • 1 tbsp Maldon sea salt
  • 1 tbsp cracked pepper
  • splash of truffle oil
  • 650 g venison strip loin

Rocket, fig, pear and parmesan salad

  • 2 pears
  • 5 fresh figs
  • 1 shallot, finely sliced
  • 1 lemon, cheeks cut off
  • splash of olive oil
  • 150 g rocket
  • Maldon sea salt and pepper, to taste
  • 50 g Parmigiano-Reggiano, finely grated

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.


Drink David Hook Reserve De Novo Bianco 2012, Central Ranges, NSW

Combine the thyme, salt and pepper in a medium-sized roasting tray. Rub the truffle oil into the venison and roll into the herbs and seasoning.

In a hot pan, seal all sides of the meat, taking care not to cook it too much. You only want to brown the outside and cook a little bit of the meat so that the inside is raw.

Wrap in cling wrap and chill while you make the salad.

Quarter the pears and remove the core. Slice the quarters very thinly and place into a mixing bowl. Cut the figs into eighths and place into the bowl. Add the shallot and squeeze two cheeks of the lemon into the bowl. Add the olive oil. Gently toss with your hands and carefully fold in the rocket and season.

Slice the carpaccio thinly and arrange on a plate. Place a small amount of the salad on the plate. Drizzle with truffle oil and sprinkle over the Parmigiano-Reggiano. Enjoy.