1. Wrap beef (eye side) tightly with glad wrap and poke holes in the gladwrap. Place beef in a vac bag, add garlic, oil, pepper and thyme, seal the bag and cook at 61c for 1h 30min.

2. Once cooked take out of bag and pat dry. Season with salt and then fry in a pan until a nice crust has formed, add butter, thyme and garlic to the pan, basting the beef as it cooks. Once cooked take off heat and rest before carving.

1. In a pan with hot oil sear off the rostbiff offcuts. Once beef is golden brown set aside. Cook off your carrot onion, and garlic. Then add tomato paste and red wine and reduce liquid. Add a bay leaf and water, return the pan and cook on low for 1h.

2. Finished with chopped thyme & peas

1. Heat pan, add butter, silver beet & kale cook down till wilted.

1. Peel potatoes and cut two flat sides on each potato, using a potato cutter shape the potato into a pie base and then using a knife or melon baller to cut the middle of the potato out. Place the potato cups in a pot with cold water and salt and cook until soft but still holding its shape.

2. Once the braise is finished fill the cup with the braise and pipe the mash potato on top and grate the Manchego and place in the oven to warm the pie.

1. Place potato offcuts in a pot with cold water and salt, cook until soft. Pass the potato throw a sieve and mix in egg yolk, salt, pepper and butter.

1. Roast carrot in the oven until golden. Add carrot to a pot with water then cook until soft, blend in a blender with butter, salt and pepper until smooth. Place in a piping bag and set aside for later.

1. Finely dice garlic and ginger and shallow fry until golden brown. Add black pepper then cook until fragrant, then add honey, soy, black vinegar, lemon juice and sugar.

2. Continue cooking until reduced and thick and then once finished whisk in butter and set aside for later.

1. Roast carrots in the oven until coloured and soft. Meanwhile in a pan with hot oil fry off your breadcrumbs then add your fennel seeds, once golden-brown strain crumb and then mix in chopped thyme. Thinly slice carrots and fry to crispen.

1. Place wilted greens in the centre of the plate, top with beef. Place the potato on the plate with the roasted carrot and sauce.