Chefs' Recipes

Steak tartare

Guy Grossi shares his recipe for steak tartare.
Ben Dearnley

“Steak tartare is one of my favourite French dishes. I used to love cooking it when I was an apprentice with my dad at Tolarno French bistro.” Guy Grossi, Grossi Florentino


Parsley salad



1.Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.
2.For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
3.Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.

This recipe is from the January 2011 issue of .

Drink Suggestion: 2006 Yarrabank Cuvée Drink suggestion by Guy Grossi


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