Poached Blackmore Wagyu, Roasted Whole-Bean Miso, Caramelised Angasi Oysters, Lactic Acid Fermented Scorzonera

David Blackmore’s highly marbled, intensely flavoured Wagyu beef needs equally strong, assertive accompaniments. The idea of serving beef with salty caramelised oysters is a slightly unusual one but has its roots in the 1970s Australian classic ‘carpetbag steak’. The salty sweet flavour of oysters in this recipe is not far removed from stir-fried beef and oyster sauce. In fact, the roasted whole-bean miso I use in this recipe is a hybrid o