The perfect 10-minute dinner

Fast food needn't be rushed or unhealthy. Eliminate hours of cooking without compromising on the wow factor.


Chop the steak by hand for the perfect beef tartare texture.


2 tbsp light soy sauce

2 tbsp rice wine vinegar

½ tsp sesame oil

½ tsp caster sugar (optional)

juice of ½ lime

1 Lebanese cucumber, seeds removed, finely diced

½-1 cup finely diced daikon

450g fillet steak, trimmed and finely hand-chopped

6-8 slices pickled ginger

½ green (spring) onion, finely sliced

1 tsp shichimi powder

2 tbsp Japanese mayonnaise

wasabi, to serve

In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sugar (if using) and half the lime juice, and set aside. Combine cucumber, daikon and steak in a bowl and stir in marinade. Divide mixture among 4-6 plates, top with pickled ginger and green onion and sprinkle shichimi over. Drizzle with mayonnaise mixed with remaining lime juice and offer a dollop of wasabi.


Spicy, sweet and smoky soybeans are simple to make and easier to eat.

Steam a 400g bag frozen unshelled edamame for 6-8 minutes, until beans inside are tender. Pat dry with paper towel. In a large frying pan over a low heat, place 2 tbsp rice bran oil, then add 1 clove chopped garlic and a pinch of dried chilli (optional), and cook until soft. Add 1 roughly chopped chipotle in adobo sauce (from a can) and 1 tsp white sugar; stir to combine. Turn heat to high, add edamame and toss to combine. Add salt to taste and squeeze juice of 1/2 lime over.


Victorian gamay

Gamay is an attractive, light red varietal with youthful aromatics and a playful nature. Its home lies in Beaujolais, just north of Lyon, but Victoria is its epicentre in Australia.

2009 Eldridge Estate Gamay, Mornington Peninsula ($35)
This hand-crafted gamay comes from the passionate team at Eldridge Estate. Aromas of red cherries, fleshy blueberries, with a little spice and tight tannins.

2010 Sorrenberg Gamay, Beechworth ($40)
Sorrenberg has a cult following and its gamay is one of the reasons. An elegant wine with redcurrants, plums and dried herbs.

2009 Bass Phillip Gamay, South Gippsland ($45)
Bass Phillip's gamay is second to none, with a focus on natural preparation and biodynamic principles. A layered palate with dried violets and a full, rounded body.

The story The perfect 10-minute dinner first appeared on The Sydney Morning Herald.

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