For the Parsnip Purée

• Peel the parsnips and slice approximately ½ cm thick and transfer into a medium saucepan with the milk, thyme sprigs and a pinch of salt and pepper.
• Bring to a gentle simmer and cook until the parsnips are completely tender, stirring occasionally.
• Remove the thyme sprigs, drain, reserving the milk, and transfer parsnips to a blender with the cream and butter. Blend until smooth, gradually adding small amounts of the reserved cooking milk until a silky purée forms.
• Season to taste with salt and pepper. Set aside and keep warm.

For the Pickled Kohlrabi

• Cut the kohlrabi into matchsticks approximately 2–3mm thick and about 5cm long.
• Place the kohlrabi into a bowl with the salt and gently massage for a few seconds. Set aside for 10 minutes to draw out moisture, then rinse thoroughly under cold water and pat dry.
• Place back in the bowl add the white vinegar, sugar and a pinch of salt and mix well.
• Set aside to pickle.

For the Black Garlic Glaze

• Place the black garlic cloves, sugar, white vinegar, butter and ghost chilli slices into a small blender and blend into a rough paste.
• Transfer the mixture to a small saucepan over low heat. Cook gently, allowing the mixture to bubble and reduce slightly.
• Once slightly thickened, blend with a stick blender until smooth.
• Set aside until ready to glaze the steak.

For the Kohlrabi and Apple Slaw

• Drain the Pickled Kohlrabi. Cut the Granny Smith apple into matchsticks the same size as the kohlrabi.
• Combine the kohlrabi, apple and mustard greens in a bowl.
• Dress with olive oil, salt and pepper and toss gently to combine.

For the Eye Fillet Steak

• Season the eye fillet generously with salt and allow it to come to room temperature before cooking.
• Place the steak onto a hot BBQ or hibachi grill. Turn the steak every minute, ensuring all sides are seared, until the internal temperature reaches 40°C.
• At this stage, begin brushing the steak with the Black Garlic Glaze. Continue turning the steak every 30 seconds to 1 minute, brushing with more glaze each time to build flavour.
• Continue cooking and glazing until the steak reaches an internal temperature of 50°C.
• Remove from the grill, baste with one final layer of glaze and rest until the internal temperature reaches 55°C for medium-rare.

To Serve

• Spread a generous smear of the warm Parsnip Purée onto your serving plate.
• Place the rested Eye Fillet steak on top of the purée and spoon over a little extra Black Garlic Glaze.
• Finish with a small mound of the Pickled Kohlrabi and Apple Slaw alongside.
• Garnish the slaw with bronze fennel fronds and serve.