Aaj Fernando - The Ministry Chargrilled Australian Wagyu Bavette Hacho Miso & Snake Gourd Salad

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Beef
  • Cut Wagyu
  • Serves 2

Australian wagyu bavette, chargrilled with hacho miso marinade and served with a spicy snake gourd salad.


  • 100g Hacho miso
  • 20g sugar
  • 100ml mirin
  • 100g chilli beans paste
  • 200g bavette

Snake Gourd Salad

  • 100g thinly sliced snake gourd
  • 25g fresh grated coconut
  • 1 sliced red chilli (or more to taste)
  • 10g sliced coriander leaves
  • Juice of 1 lime
  • Salt to taste


  1. Clean the excess fat from the bavette.
  2. Cut into 200g steaks.
  3. Mix all other ingredients together and whisk well. Once ready, marinate the meat and place in the fridge for a minimum of 2 hours.

Snake Gourd Salad

  1. Simply mix all ingredients together and give it a toss.
  2. Chefs tip – when slicing the snake gourd, place in a bowl of ice-cold water. This will firm it.

Cooking the Meat

  1. Ensure the grill is nice and hot.
  2. Then, season the steak with a touch of salt and pepper and drizzle on a little vegetable oil.
  3. Place the steak on the grill and char it for 2 minutes each side.
  4. Place in the oven on 180°C for 4 minutes.
  5. Rest the meat for another 4 minutes before you slice.