Wine Accompaniment:
Cranes Hillside Red

Ingredients
1 egg
200g flour
200ml milk
Pinch salt
200g cream cheese
100g beef eye fillet
20g Hi Oleic peanuts
60ml miren
60ml rice vinegar
2 tsp white sugar
Half a cup medium grain rice
5g lemon pepper
5g Italian mixed herbs
20ml lemon juice
5g linseeds
70ml demi-glace (Espagnole and Estouffade, see below)
30ml red wine
5ml beetroot juice
100g grapes

Method
Wash rice to remove all starch then cook for 20 minutes. When cooked place in bowl and add mirin solution and beetroot juice with a wooden spoon and then fan and cut the rice to cool.

Mirin solution:

Put mirin in a bowl with rice wine vinegar and add a little bit of white sugar. Mix well.

Place flour in a bowl, create a well, add egg and milk, mix well.

Cook off in a square pan until it starts to bubble then flip cook for another two minutes then remove from heat.

Brown blended peanuts in a hot pan, add miren solution then gravy (Espagnole).

Simmer for one minute, then remove from heat.

Flatten eye fillet until wafer thin consistency. Marinate with lemon pepper, Italian mixed herbs and lemon juice on both sides.

Gather three-ply of plastic wrap and place on top of a bamboo mat. Lay linseed on plastic wrap and place crepe on top.

Place carpaccio and the crepe with cream cheese on top of that. Put in the mirin rice and add the peanut reduction.

Roll up and place in a cool room to set.

Serve with grape and mirin glaze.

To make glaze:
In a deep pan add mirin, demi-glace and red wine. Let simmer for two minutes then add blanched grapes.

Serves 2

Estouffade (Beef Stock):

Ingredients
0.4kg beefbones
2.5 litres cold water
75g carrots
50g onions
50g leeks
35g celery
1 bay leaf
2 peppercorns

Method
Chop bones small, remove any fat or marrow. Place bones in a stockpot, add water bring to the boil slowly and skim well.

Roughly chop vegetables and fry to a golden brown in a little hot oil; drain off the fat then add ingredients to stock. Simmer very gently for approx 8-9 hours, skimming as necessary.

Strain, cool rapidly and use as required.

Brown Roux:

Use equal quantities of butter and flour, melt the butter in a heavy pan, add the flour and mix in well. Cook gently to a light fawn colour.

Espagnole:

Ingredients
45g flour
15g tomato purée
1 litre estouffade
50g carrots
50g onions
1 bay leaf

Method
Prepare a brown roux using a deep pan. Allow to cool. Add tomato purée to roux, mix in well. Bring to the boil and gradually mix estouffade into the roux using
a wooden spatula, avoiding lumps. Fry the vegetables a light brown in the oil.

Drain and add the ingredients to the sauce. Add bay leaves, simmer gently for 6-8 hours skimming when necessary and stirring frequently with a wooden spatula to prevent sticking. Pass through a fine strainer.

Local Produce:
Cream cheese - Kingaroy Cheese
Beef - Paradise Creek, Wooroolin
Peanuts - PCA, Kingaroy
Milk - Sameway Fresh, Nanango
Wine - Crane Wines, Booie via Kingaroy

Keith Richardson with his carpaccio of Murgon beef with a grape and mirin glaze	Keith explains the finer points of his dish to one of the competition judges, Alastair McLeod