Recipe supplied by Lockyer Valley ambassador, Alastair McLeod

Ingredients
For the beef and celery heart
1 celery heart
2 tbs extra-virgin olive oil
Sea salt and freshly milled pepper
65ml cider vinegar
1 small calotte of beef
750g flatiron of beef, well-trimmed
2-3 tbsp. black peppercorns, cracked
Sea salt
50ml brandy
100ml jus
100ml cream

For the Dutch cream scallops
100g flour
100g cornflour
1 1/4 tbsp. baking powder
200ml sparkling mineral water
800ml cream
2 tbsp. truffle paste
Sea salt and freshly milled pepper
3 large potatoes cut in 1cm thick slices
Vegetable oil for deep frying

Method
The make the beef and celery heart
Cut a thin slice from the base of each celery heart, leaving the stalks attached
Trim the tops so that the hearts measure 15cm long
Slice each heart in half lengthwise then into quarters
Whisk vinegar, honey and mustard until blended and set aside
Heat oil in a large deep fry pan over medium heat. Add the celery hearts cut-side down
Cover and cook, turning once, until lightly browned and tender (this should take 8 to 10 minutes) Season with salt and pepper
Increase the heat to medium-high and add the vinegar mixture; bring to a simmer and continue to cook until the liquid is reduced and syrupy, about 4 minutes
Meanwhile, encrust the steak by pressing on the cracked peppercorns then season with salt
Place into a preheated pan for 3 minutes each side. Remove from the pan, cover and keep warm
Flambé with brandy, add the jus and scrape up the caramelised juices
Add cream and reduce to a sauce consistency
Slice the steak and arrange on plate with celery hearts and sauce. Serve scallops separately

To make the Dutch cream scallops
Mix flours and baking powder together, make a well and slowly whisk in the mineral water until you have a thick, smooth batter. Cover and set aside
Preheat oven to 230°C. Bring cream to the boil in a large saucepan, stirring occasionally
Take off the heat, add truffle paste and season
Line a 26cm x 20cm x 6cm baking tray with baking paper, including the sides, then pour in the cream mixture
Arrange potato slices in the tray in a single layer, then cover with baking paper and foil
Pierce 5 holes in the foil, then bake until just tender but still firm (25-30 minutes; when tested with a skewer the potato should give a bit of resistance)
Leave to cool in the liquid (this should take about one hour)
Once cool, carefully remove potato from the cream and place on a tray. Keep the cream to make mashed potatoes another day
Heat oil to 160°C in a deep fryer.
Dip the potato slices in the batter, shaking off excess, and deep-fry in batches, turning occasionally, until golden (this should take 2-3 minutes)
Sprinkle with salt and serve immediately.