Recipe Corner: Beef Carpaccio with capers, papaya, Parmesan & wild rocket



Diego Jacquet, our Chef Patron, did a cooking demonstration at Divertimenti last month (you may have seen the great review) & we have been bombarded with questions about the dishes he made. So, as a gift, we have decided to share this with you. Enjoy!


Ingredients (serves 4):

400g bavette or flank steak

1 tbsp. capers, drained

50g pine nuts, toasted

1 tbsp. English mustard

1 Papaya, diced

1 tbsp. Extra virgin olive oil, plus extra for drizzling

2 tbsp. Lemon juice

2 tbsp. finely chopped fresh flat leaf parsley, finely chopped

A few shavings Parmesan

150g Wild rocket

Sea salt & Black pepper



Brush your steak with olive oil & season both sides of the steak thoroughly with salt and pepper. Heat a grill pan until hot. Put the steak in the pan (it should sizzle immediately) and cook for about 3-5 minutes on each side for rare. Transfer to a chopping board and leave to rest. Once cooled, refrigerate for 1 hour.


Heat a tablespoon of oil in a frying pan over a medium heat and fry the capers for a few minutes until crisp and puffed up. Set aside. Whisk together the mustard and olive oil until you have a loose sauce. Remove the steak from the fridge and finely slice it into slivers, cutting against the grain.


To serve, display sliced meat on the plate, add salt & pepper; drizzle with the mustard sauce, lemon juice, papaya dices and scatter over the parsley, Parmesan and capers. Finish with olive oil, pine nuts & wild rocket.

We love BBQ season!

Picture1 (2) It is no secret that the “asado” is an art form in Argentina. It goes beyond being just a meal; it’s the most popular social gathering & no weekend is truly complete without it.


With the sun constantly shining, get ‘asado’ ready! Besides the grilled steak, there are other essentials that constitute to a perfect BBQ, such as the chimichurri sauce. This bright-green pesto-like sauce is a staple in Argentina’s cuisine, and guess what? It’s super easy to make!


Ingredients (serves 6):

6 garlic cloves, finely chopped

1 small bunch fresh parsley, finely chopped

1 small bunch fresh oregano, finely chopped

½ bunch thyme, picked

½ bunch spring onions, finely chopped

1 tbsp. chilli flakes

1 tsp. paprika

Juice of 2 lemons

¼ cup Balsamic vinegar

Sea salt and pepper to season

Olive oil


Combine all of the ingredients apart from salt, pepper & oil, in a bowl & mix well, leave at room temperature for 1 hour.


Whisk in enough olive oil to cover ingredients, season with salt and pepper and mix well. Set aside at room temperature to allow the flavors to marry. BBQ your steak & drizzle with large amounts of chimichurri.

5 minutes in the kitchen with Diego Jacquet

Picture1 (1)

We managed to grab 5 minutes with Diego in the Zoilo kitchen this week – here’s what he had to say:

– What are your favourite ingredients to cook with at the moment?

Wild garlic, Jersey Royals & lamb.

– What are your top tips for Easter cooking? Apart from eating asado at Zoilo of course!

With this beautiful sunshine, it’s a great opportunity for the first BBQ of the year. Light a fire & embrace seasonal produce at its best, such as lamb & asparagus. Do a simple salad as a side dish, with Jersey Royals & green peas, quail eggs & anchovy mayo.

– If you had to pick anything but Malbec, which red wine would be your go to?

Definitely Pinot Noir, especially CHACRA from Patagonia Argentina