There are many native herbs from New Zealand that the Maori have been using for centuries for both culinary and pharmaceutical purposes. Kawakawa is used for thinning the blood but it also has a spicy, peppery and herbal flavour, similar to rosemary. If you don’t have any dried kawakawa, substitute dried rosemary.






Skill level

Average: 4.2 (11 votes)


  • 1-1.5 kg rump cap (picanha)
  • 1 tbsp olive oil
  • 3 carrots, halved lengthways
  • 1 large onion, coarsely chopped
  • 2 tbsp plain flour
  • 500 ml (2 cups) good quality beef stock
  • 1 tsp sherry vinegar
  • crispy kawakawa leaves, to serve 

Peppered rub

  • 2 tbsp black peppercorns
  • 1 tsp salt
  • 4 garlic cloves, bruised
  • 2 tbsp Dijon mustard
  • 75 g butter, softened
  • 1 tsp dried kawakawa or dried rosemary 

Roasted kumara

  • 60 ml (¼ cup) olive oil
  • 4 red or small orange sweet potato (kumara), scrubbed, cut into large pieces
  • 2 tsp sea salt flakes
  • 1 tbsp honey 

Big Yorkshire pudding

  • 200 ml eggs (about 4)
  • 200 ml milk
  • 200 ml plain four
  • 160 ml (⅔ cup) rice bran or vegetable oil


  • ¼ cup finely shredded parsley
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 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.


Resting time 30 minutes

Heat the oven to 180°C. 

To make the peppered rub, coarsely grind the pepper, salt and garlic using a mortar and pestle. Transfer the spice mixture to a bowl with the remaining rub ingredients and mix well to combine. 

For the kumara, heat the oil in a large roasting pan over high heat. Add the kumara and season with salt. Cook for 2 minutes, turning, until starting to colour. Place the pan in the oven for 30 minutes until kumara is golden and tender. Drizzle the kumara with the honey and toss to coat, then return the kumara to the oven for a further 30 minutes. When ready to serve, drizzle the kumara with the persillade (see below). 

Meanwhile, score the fat cap of the picanha in a crisscross pattern. Heat the oil in a large heatproof roasting pan over high heat. Season the beef with salt. Sear the meat, fat-side up, for about 5 minutes, turning, until browned. Place the carrots and onion in the pan and place the beef on top. Brush the beef well with the peppered rub. Roast in the oven for 25-35 minutes or until the internal temperature reaches 50°C for medium-rare. Remove the meat from the pan and place into a tray. Cover with foil and set aside to rest for 15-20 minutes. 

To make the Yorkshire pudding, whisk the eggs, milk and a pinch of salt until smooth. Sift in the flour and whisk until just combined. Strain the mixture through a fine sieve into a large jug. Cover with plastic wrap and set aside to rest for 30 minutes. Heat the oven to 220°C fan-forced. Pour the oil into a 20 cm pie pan and place in the oven for 10 minutes or until very hot. Without removing the pan from the oven, pour the batter into the oil in the hot pan and cook for 25 minutes until the Yorkshire pudding is puffed, golden and cooked through. Carefully remove from the oven, and drain off excess oil. (If you wish, you could use a muffin pan to make individual Yorkshire puddings instead of one big one.) 

For the persillade, combine the ingredients in a bowl and set aside. 

To make the gravy, using a metal spoon, remove any excess oil from the beef roasting pan and discard. Place the pan over medium-high heat. Add the flour and stir to coat. Gently mash up the vegetables and cook for 6-8 minutes until golden. Deglaze with one-third of the beef stock, scraping the bottom of the pan with the spoon. Add the remaining stock and any resting juices, and cook for a further 1-2 minutes until heated through. Strain through a fine sieve into a heatproof bowl. Gently push through any juices into the bowl. Season with salt and stir through the sherry vinegar. 

Serve the beef with the kumara, Yorkshire pudding, gravy and crispy kawakawa leaves.