Mike Reid served up tasty Wagyu sirloin beef with parsnip puree and burnt onions on Sunday Brunch.
The ingredients for the beef are: 600g sirloin beef, 100g butter, unsalted, 4 garlic cloves with whole skin on, 4 sprigs of thyme, 1 tsp vegetable oil and rock salt.
For the Parsnip Puree: 225g parsnip, 50ml whole milk, 100ml water and salt to taste.
For the Burnt Onions: 4 baby onions, 100g caster sugar, 100g rice vinegar and 200ml water.
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