At this time of year, many homes around the basin become guest magnets. Friends pop out of the woodwork looking for places to stay due to the fact we are all lucky enough to live in a winter wonderland.

Over the next two weeks you will be delivered two simple recipes to serve after a busy day’s skiing before your main meal. The two recipes in the photo below both utilise similar ingredients, so are great for time management when looking at entertaining. It also appeals to many palates with both fish and meat being included. This week’s recipe is Seared Eye Fillet with Black Garlic Mayo. I absolutely love black garlic.

It has a sweetness to it you don’t get with everyday raw garlic, add to it the unique umami flavor and this perfectly complements the rare, salty beef. Keep an eye out next week for tuna tataki. Enjoy!





400-500g eye fillet in one long piece

125ml Kewpie mayonnaise (Japanesemayo or just use standard)

1 tablespoon black garlic paste (RaewardFresh has or use 4 cloves black garlic)

2 cloves garlic thinly sliced

1 spring onion thinly sliced

Salt and freshly ground black pepper


1. Bring your meat out of the fridge and allow to heat to room temperature. Generously cover with freshly ground black pepper and salt.

2. Pour a little veggie oil into a heavy pan and heat to a high heat. Sear the fillet on all sides until nice and browned, about 1-2 mins each side. If you don’t want it so rare, keep in a little longer but a good cut of beef will be delicious nearly raw.

3. Once cooked, immediately roll tightly in gladwrap and pop into the freezer to immediately cool before slicing.

4. Meanwhile make the black garlic mayonnaise. If using paste simply mix in a bowl with the mayonnaise and thoroughly combine. If using the black garlic cloves, crush these in a bowl (they are very soft), then combine with the mayo. (I then tip mine into a little bottle with squirty lid so I can easily tip over the meat.)

5. In a small pan heat some olive oil to a medium-high heat. Add in your sliced garlic and cook until just starting to turn golden. Tip on to paper towels to drain.

6. Remove the steak from the freezer and unwrap. Get a very sharp knife and slice as thinly as you can. Place each piece overlapping on a platter, ensuring you salt each piece as you pop it on the plate. Squirt the black garlic mayonnaise generously over the meat. Sprinkle with your sliced spring onion and fried garlic. Grind over fresh black pepper and serve when ready. Enjoy!