To celebrate Burma Lane’s latest Australian-Asian menu, our Executive Chef John McLeay has shared the recipe for one of his favourites – beef tartare, kohlrabi cream and rice paddy herb on paratha.
Watch John make it below and try and recreate these morsels of deliciousness at home.

Tartare dressing:
1 garlic clove, peeled and minced
25ml fish sauce
25ml lime juice
25ml rice vinegar
1 small red chilli, chopped and finely chopped
40g caster sugar
In a bowl mix all the ingredients and stir until the sugar dissolves. Leave to stand for at least 30 mins before using.
Kohlrabi cream:
100g kohlrabi, peeled and grated
Water
50ml cream
pinch of salt
pinch of white pepper
Place the grated kohlrabi in to a saucepan add enough water to cover the kohlrabi. Place the saucepan onto the cook top, bring to the boil then turn down to a simmer and cook for 10 mins.
Drain the kohlrabi into a colander and gently squeeze out any excess water. Place the grated kohlrabi into a blender with the other ingredients and blitz until smooth. Set aside to cool.
Ingredients:
Paratha, cut into 8 rounds
150g eye fillet, finely chopped
1 stalk rice paddy herb, chopped
1 pinch coriander, chopped
4 Vietnamese mint leaves, chopped
2 medium sized shallots, peeled and finely diced
1 tablespoon crispy shallots
1 teaspoon sesame seeds
8 quail eggs, fried

Deep fry the paratha rounds until golden, remove from the oil and drain on kitchen paper. When cool enough to handle, press down on them slightly to flatten them a little.
In a bowl mix together all the other ingredients apart from the quail egg. Add the tartare dressing and mix together well.
To serve, spread a little kohlrabi puree onto each paratha. Place a mound of beef tartare onto each then top with a quail egg. Garnish with a sprig of rice paddy herb as desired.
Makes 8