WHEN three dishes BECOME one
Nestled in the heart of Tutukaka at Schnappa Rock, Beef + Lamb Ambassador Chef Dean Thompson has crafted a dish that celebrates Northland’s finest ingredients and his mastery of beef. His signature dish, 12-hour Slow Roast Beef Sirloin, McLeod's Pioneers’ Porter Braised Beef Short Rib, Bone Marrow Butter Sautéed Broccolini, Truffle Potato Purée, Caramelised Yoghurt Crumb, and Porter Jus, is a testament to his skill and innovation. It brings together three exceptional cuts of beef into one stunning plate.
Originally, these were three separate dishes: bone marrow butter with bread, beef rib as an entrée, and sirloin steak as the main. But Dean’s vision for the menu pushed him to combine them into one cohesive dish. "I love using sirloin," he explains. "It’s got that lovely strip of fat that renders down beautifully and adds so much flavour. It’s also easy to portion for service, and we can use the trimmings in curries or other dishes at the restaurant." His slow-roasting method at 49°C ensures that the sirloin is perfectly rested and remains medium-rare, so it doesn’t bleed when brought to temperature for service—a key consideration for both flavour and presentation.
"Everything’s better with a little bit of butter - especially bone marrow butter!" Dean laughs. His bone marrow butter recipe is a favourite at Schnappa Rock, where it was initially served with fresh bread as a starter. The richness of the marrow complements the creamy butter, making for an unforgettable pairing. But when it became part of the main course, sautéed with broccolini, it added depth and decadence to the entire dish. It’s just one example of Dean’s commitment to making the most of every part of the animal.
For Dean, sustainability is not just about reducing waste but also about appreciating the unique flavours each cut offers. "It’s not only about sustainability and respect for the animal, but the different flavours you get from the different parts of the animal," he says. "For example, bone marrow, short rib, and sirloin each bring something different to the plate." His dish is a showcase of how these elements come together harmoniously, from the melt-in-your-mouth short rib to the perfectly seared sirloin.
Schnappa Rock’s garden at Maungatapere plays an important role in his creations. "We grow a lot of what we use here. It’s about being connected to the food we serve," he says. His commitment to sustainability and locally sourced ingredients shines through every aspect of his cooking.
Dean’s use of McLeod's Pioneers’ Porter for braising the short rib is another nod to using local ingredients. "McLeod’s makes really good beer, and I do a lot of cooking with their Porter. The richness of the Porter stands out compared to other beers, and it’s a great match for the beef rib." This local sourcing strengthens his connection to the region while delivering incredible flavour.
One of the most surprising elements of the dish is the caramelized yoghurt crumb. "It’s not what you’d expect, but it cuts through the rich beef beautifully," Dean says. The tangy crumb adds texture and a burst of flavour that balances the richness of the beef rib and Porter jus. Combined with the smooth truffle potato purée, this dish is an exciting journey of flavours and textures.
Dean’s approach to cooking also addresses practical challenges in the industry. "Cooking the sirloin whole, to medium-rare, then pulling it out the next day means every portion is perfectly cooked to medium rare when served," he explains. This method not only elevates the flavour but also tackles a problem many kitchens face—a shortage of skilled chefs. "It’s getting harder and harder to find chefs who can cook steaks perfectly every time. This method eliminates that problem."