Australian
Charcoal Kitchen
From
Charcoal Kitchen
season
1
episode
6
Steak, Charred Shallots and Wasabi
With
Darren Roberston
Ingredients
700g wagyu flatiron steak
1 tablespoon wasabi paste
1 clove garlic
4 eshallots
1 lime
Salt, pepper
1 tablespoon grape seed oil
Method
Cut the onion into petals, blanch for 20 seconds in salted boiling water.
Refresh in ice, drain then season with lime juice.
Season the steak with salt.
Cook for 5 – 7 minutes, turning regularly.
Remove from the BBQ and rest for half of the cooking time, then thinly slice.
Serve with wasabi and onions.
Darren Roberston
Darren Robertson is one of Australia’s best-known chefs, celebrated for his farm-to-table approach, real food ethos, and passion for local produce. Based in Byron Bay, he is co-owner and Culinary Director of the acclaimed Three Blue Ducks restaurant group — spanning six venues from Byron to Sydney and Brisbane — as well as Rocker in Bondi. There are exciting plans for a new agritourism project compromising of a restaurant, bakery and produce store in the Southern Highlands in 2026. The Ducks’ pioneering Byron restaurant on a working farm helped redefine regional dining, earning Gourmet Traveller’s Best Regional Restaurant in 2015.
Darren trained at Michelin-starred Gravetye Manor in the UK before moving to Sydney in 2001, where he spent eight years at Tetsuya’s, rising to Head Chef during its time as one of the world’s top five restaurants. His career since has combined creativity, leadership and a passion for sustainable food, including serving as Festival Director and Food Curator for Tasting Australia, the country’s largest food festival.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
