1

To make beef tataki: Combine 1 tablespoon each of reduced-salt soy sauce and mirin, 2 teaspoons lemon juice, 3cm piece ginger (finely grated),1 garlic clove (crushed), and 1 teaspoon brown sugar in a small bowl. Brush 2 x 120g lean beef fillet steaks (fat trimmed) with ½ teaspoon peanut oil and season with salt and pepper. Cook steaks in a non-stick frying pan on medium-high heat for 1-2 minutes each side or until cooked rare. Transfer to a small dish. Pour over sauce mixture. Cover and refrigerate for at least 1 hour to marinate. Remove beef from sauce mixture and thinly slice. Arrange on top of 1 Lebanese cucumber cut into ribbons and drizzle with sauce mixture. Serve with watercress sprigs.

2

To make salmon rice paper rolls: Fill a large bowl with hot water. Dip one 22cm round rice paper sheet into the water for 30 seconds or until softened slightly. Place on a clean surface. Place 1 large fresh mint leaf in centre and one-sixth of 75g sliced smoked salmon, ½ iceberg lettuce leaf and one-sixth each of two carrots (coarsely grated) and two cucumbers (thinly sliced). Fold side closest to you over filling to enclose. Fold in sides and roll up completely. Repeat with remaining ingredients to make 6 rice paper rolls. Arrange on serving platter and serve with ¼ cup (60ml) Vietnamese dipping sauce. Repeat 5 more times to create 6 rolls.

3

To make pork san choy bau: Heat 1 teaspoon peanut oil in a large non-stick frying pan or wok over medium-high heat. Cook 300g lean pork mince, ½ garlic clove (finely chopped) and ½ small, fresh red chilli (finely chopped). Stir with a wooden spoon to break up lumps, for 5 minutes or until mince is cooked through. Add 2 teaspoons each of fish sauce, reduced-salt soy sauce and lime juice and 1 teaspoon brown sugar. Stir-fry until heated through. Remove from heat. Stir in ¼ cup chopped fresh coriander. Season with pepper. Divide warm mixture among six cos lettuce leaves and place on platter.

4

To make soy and chilli oysters: Combine 2 teaspoons each of reduced-salt soy sauce, mirin and lime juice and ¼ small, fresh, red chilli (finely chopped) in a small bowl. Arrange 6 natural oysters (in half shell) on serving platter (arrange them on a bed of rock salt, if desired) and spoon sauce over oysters.

5

To make dip, scoop 150g tub hummus into a small serving bowl and top with 2 tbs sambal oelek. Serve with 1 large carrot (cut into 8cm long sticks), 1 celery stick (cut into 8cm long sticks) and 150g snow peas (trimmed). Place on serving platter.