Kylie Kwong's roasted beef fillet with sweet and sour dressing

  • 600 g organic beef fillet (buy in one piece if you can)
  • 1 tablespoon sea salt
  • 1/4 cup extra virgin olive oil


  • 2 tablespoons finely sliced spring onions
  • 2 tablespoons finely diced ginger
  • 2 tablespoons finely sliced coriander stems
  • 1 tablespoon organic brown sugar
  • 2 tablespoons organic brown rice vinegar
  • 2 tablespoons organic shoyu or tamari
  • 1/4 cup extra virgin olive oil

Preheat oven to 180°C. Combine all dressing ingredients in a bowl, mix thoroughly and set aside.  Season beef fillet with salt and olive oil. Heat a frying pan over a high heat until very hot and sear fillet for 3 minutes on either side.

Place on a baking tray and roast for approximately 12 minutes (for a medium-rare result). Remove from oven, cover entire baking tray with foil and allow to rest away from the oven or stovetop for 15 minutes.  Cut it into 1 cm thick slices and arrange on a platter.

To serve, pour dressing over beef. You can serve this dish at room temperature or cold.

Serves 4 as an entrée or 4–6 as part of a shared meal

Kylie Kwong's organic buckwheat soba noodle salad

  • 1 small carrot
  • 1 small cucumber, cut in half lengthwise
  • 1 teaspoon sea salt
  • 1 cup organic brown rice vinegar
  • 1/4 cup organic brown sugar
  • 250 g buckwheat soba noodles
  • 3 spring onion stems, trimmed and cut into a fine julienne
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1/4 cup dill, roughly chopped
  • 1/2 cup finely shredded Savoy cabbage
  • 2 teaspoons roasted sesame seeds
  • 1 large red chilli, finely sliced


  • 1 tablespoon organic honey
  • 1/4 cup organic tamari
  • 1/4 cup organic brown rice vinegar
  • 3 tablespoons extra virgin olive oil

Using a vegetable peeler, finely slice carrot and cucumber lengthwise into ribbons. Cut carrot into a fine julienne then place in a bowl with half the salt and mix well. Place cucumber in a separate bowl with remaining salt and mix well. Set cucumber and carrot aside for 1 hour.

Combine vinegar and sugar in a small heavy-based saucepan and stir over a high heat until sugar dissolves. Simmer uncovered over a high heat without stirring for about 10 minutes or until reduced and slightly syrupy. Set aside to cool. Drain cucumber and carrot, and using your hands, gently squeeze away any excess liquid. Place vegetables in cooled syrup to 'pickle' them lightly.

Cook soba noodles according to manufacturer’s instructions, then set aside in a large bowl. Add combined pickled vegetables with all remaining ingredients. Mix thoroughly using your hands.

To make dressing, combine all ingredients in a small bowl. Pour dressing over noodles and combine. Arrange soba noodle salad on a large platter and serve.

Serves 4 as an entrée or as part of a shared meal.