Emu tataki with spicy oyster mushrooms and Tomme d’Elles cheese (serves 4)

Ingredients

Preparation

Season both sides of the emu sirloin with salt and pepper.
Over very high heat on the BBQ, sear the meat for about 4 to 5 minutes on each side. It’s important for the centre of the meat to still be red.
Let the meat rest, then refrigerate for 30 minutes or until the emu is cold.
Thinly slice the meat and arrange on a plate.
Add the spicy oyster mushroom pesto, small pieces of Tomme d’Elles cheese, a drizzle of balsamic vinegar and sprinkle with a little spring salt to finish.

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