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ORGANIC CHEF SIMON LAWSON
At the helm of organic cooking and food, Simon is
the executive chef and owner of ethically
conscious restaurant Agapé Organic Restaurant &
Bar. Agapé is Sydney’s largest Certified Organic
licensed Restaurant and Bar serving tapas, spelt
pizza , mains and dessert. Certified by the
Organic Food Chain (OFC). Proudly supporting
Australian farmers using the best Certified
Organic, Sustainable and Natural produce.
Agapé is breaking down the stigma that organic
food is expensive. It doesn’t have to be! Using
local ingredients, buying smartly and in season.
Organic food is better for you, tastes better and is
better for the world we live in. Also, focusing on
ancient grains such as spelt and amaranth, which
is easy for the body to digest. Quinoa in particular
is a gluten free grain with a high protein content
and absolutely delicious.
GUNDOOEE WAGYU SIRLOIN, AVOCADO, GRILLED
ASPARAGUS, CHERRY TOMATO, BARLEY, AMARANTH &
2 x 200g gundooee wagyu sirloin
1 avocado, mashed with lemon,
olive oil, salt & pepper
1 bunch asparagus
1 punnet cherry tomatoes, halved
2 tbsp cooked barley
2 tbsp cooked royal quinoa
1 tbsp puffed amaranth
1/2 bunch coriander, picked
1/2 bunch mint, picked
1/2 bunch flat parsley, picked
rice bran oil to cook
salt & pepper
Heat a grill pan. Season the sirloin with salt and pepper and rub with a
little rice bran oil. Grill for 2 minutes on each side. Take steak out of the
pan to let it rest. Add asparagus and cook for 30 seconds on each side.
Slice steak into six pieces.
Mix together asparagus, tomatoes, barley, quinoa, amaranth, coriander,
mint, parsley, lemon juice, olive oil, salt and pepper.
Place avocado puree on plate, top with salad and place the steak next to
it. Drizzle with olive oil and serve with a lemon wedge.
AGAPÉ ORGANIC RESTAURANT & BAR
1 3 85 Botany Road , Botany
N S W 20 1 9 Australia
02 8668 5777
02 8668 5681
Thanks so much Simon & Lyn for your contribution to NoSugarVember!
How are you all going out there…Loving the sugar free lifestyle??