Wagyu beef

Cover the rib in shio koji and cure for 50 minutes. Wash over and refrigerate for 4 hours.
Cook in water bath for 72 hours at 55 degrees.
Once cooked and chilled, portion into 50g pieces. Trim any excess fat and reserve for another use.

Potato terrine

Slice the potatoes 1mm thin on a Japanese mandolin.
Build the terrine up layer by layer in a half gastro tray, brushing melted coffee butter between each layer and seasoning with a very small amount of salt.
The finished terrine should be around 6cm deep.
Cover with foil and bake at 180 degrees for 90 minutes. Remove from the oven and press with a heavy weight, Refrigerate for 24 hours.

Coffee butter

Cook butter to noisette and pass.
Add butter and coffee beans to a vac pac bag and cook at 60 degrees for 5 hours.
Cool and pass.

Potato hollandaise

Bake the potatoes for 1 hour and 230 degrees.
Once cooked, scoop out the middle and put 305g cooked potato into the base of the vita prep.
Add the vinegar, salt and egg yolk. Blend until smooth.
Stream in the oil until emulsified. Pass through a chinois.
Reserve warm.

Black garlic emulsion

Pass garlic through a tamis sieve. Add to blender.
Add remaining ingredients to blender and blend on full until smooth.
Pass and transfer to piping bag with a small nozzle.

To plate

Colour the beef on the barbecue. Brush with Wagyu fat and white soy. Allow rest.
Lightly colour one side of the potato terrine in a pan. Place on the plate and glaze with the potato hollandaise.
Finish the potato with blanched sea beet, reserved coffee grinds, three corner garlic flowers and stems.
Pipe a small amount of black garlic on the plate and place the beef next to the terrine.
Finish with beef sauce, split with coffee butter and malt vinegar