Wagyu with Grilled Baby Gem Lettuce and Gremolata


By Josh Barlow, The Sugar Club, Auckland 



1kg Wagyu

  1. Leave at room temperature for several hours. Season with oil and salt before cooking on the BBQ.

Baby Gem Lettuce

3 pieces of baby gem lettuce, cut in half

  1. Caramelise on the BBQ with oil and salt. Dress with gremolata.

White Onion Puree

1kg onions

  1. Slice onions and cook down over a medium heat until they are translucent and soft.
  2. Blend until smooth.


80g flat leaf parsley
5g Ortiz anchovy fillets
2 cloves garlic
100ml extra virgin olive oil
1-2 Lemon juice and zest

  1. Blend until smooth. Adjust seasoning and acidity to taste.

Smoked Bone Marrow Sauce

2 shallots finely diced
20g flat leaf parsley
50ml red wine vinegar
250ml reduced beef stock

  1. Soak the bone marrow for 3 days. Change water frequently.
  2. Pop out from the bones and run under water until pale white.
  3. Dice it into half-cm cubes.
  4. When everything is ready, heat up a pan until nearly smoking and put all the bone marrow in.
  5. Add shallots and parsley before the beef stock. Adjust seasoning with red wine vinegar and salt to taste.

Serve when everything is hot.