Name: Wagyu-tongue skewers with smoked crème fraîche
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 800 gm thinly sliced wagyu tongue; 2 tbsp each soy sauce and date syrup (see note); 6 garlic cloves, thinly sliced; Vegetable oil, for frying; 2 tbsp finely chopped chives; Marinade; ⅓ cup brown sugar; 125 ml (½ cup) soy sauce; 2 tbsp sake; 2 cm piece ginger, peeled, finely grated; 1 garlic clove, crushed; 2 tbsp sesame oil; Smoked Crème Fraîche; 1 cup applewood smoking chips (see note), soaked in water for at least 1 hour, drained; 250 gm crème fraîche

Wagyu tongue or gyutan is the most marbled muscle in the whole beast. When licked by fire, the fine streaks of fat render to deliver intense flavour and a texture that melts in the mouth.

Ingredients

800 gm thinly sliced wagyu tongue

2 tbsp each soy sauce and date syrup (see note)

6 garlic cloves, thinly sliced

Vegetable oil, for frying

2 tbsp finely chopped chives

Marinade

⅓ cup brown sugar

125 ml (½ cup) soy sauce

2 tbsp sake

2 cm piece ginger, peeled, finely grated

1 garlic clove, crushed

2 tbsp sesame oil

Smoked Crème Fraîche

1 cup applewood smoking chips (see note), soaked in water for at least 1 hour, drained

250 gm crème fraîche

Method

Combine marinade ingredients in a bowl and whisk to combine. Add wagyu, stir to coat and refrigerate to marinate (2 hours). Thread wagyu in an “S” shape onto 8 metal skewers; discard marinade.

Meanwhile, prepare a charcoal or hardwood-fire barbecue until coals are white and ashed (30-45 minutes for charcoal, or 1-1½ hours for hardwood).

For smoked crème fraîche, add smoking chips to hot coals and allow to flame for 5 minutes. Once beginning to smoke, cover with a lid to distinguish any flames. Place crème fraîche in a small heatproof bowl inside another heatproof bowl filled with ice. Place bowl on top of a rack inside the barbecue, cover with a lid and smoke until infused (2-3 minutes). Transfer crème fraîche to a small serving bowl and chill.

To make date sauce, combine soy sauce and date syrup in a small bowl.

Cook skewers, turning regularly while brushing with date sauce, until meat is lightly charred and cooked (5-7 minutes).

Serve skewers with smoked crème fraîche on the side.

Date syrup is available from Middle Eastern grocers and select supermarkets. Applewood smoking chips are available from select barbecue stores.

This recipe also calls for marination (see method).
Note

Recipe by Tamika O'Neill

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

Method

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