• Preheat oven to 180°C.

For the Red Wine Sauce

• Place beef bones, chicken wings, vegetables and garlic in large roasting pan and roast for 30 minutes.
• Remove from the oven and transfer the bones and vegetables to a large stockpot.
• Deglaze the baking pan with ½ cup of water on a medium heat and pour into the with the bones.
• Add the red wine and reduce by half, then add the Madeira and port and reduce by half again.
• Cover bones with water and simmer for about 60 minutes.
• Strain and return to a clean saucepan.
• Increase the heat and cook for 30-40 minutes, until it starts to thicken.
• Season to taste and add red wine vinegar.
• Remove from heat and whisk in butter, one cube at a time until a glossy sauce is formed.
• Keep warm until ready to serve.

For the Chimichurri

• Char the jalapeños and green and red chillies over an open flame, then place in a bowl and cover with clingfilm. When cool enough to handle, remove the skins and discard the seeds.
• Place the chillies, ¼ cup of the parsley leaves, 2 tablespoons of olive oil and the remaining ingredients in a food processor and process until smooth. Taste and adjust accordingly to balance acidity.
• Finely chop the extra parsley and fold into the chimichurri along with a further 2 tbsp of olive oil.

For the Carrot and Macadamia Puree

• Bring a medium saucepan of water to the boil and add carrots. Cook on a medium heat for 15-18 minutes, until softened.
• Place macadamia nuts on an oven tray and roast for 10-12 minutes, until lightly toasted. Reserve 20 grams for garnish, place the remaining into a blender.
• Remove carrots with a slotted spoon and add to the blender with the butter and ½ cup of the carrot water. Blend to puree. Season to taste and keep warm. For the Pickled Carrots, place the vinegar, sugar, salt and spices to a medium saucepan on a medium heat. Bring to a simmer.
• Remove the ends from the Dutch carrots and slice in half lengthways, add to the saucepan. Simmer for 5-8 minutes, or until al dente. Remove the carrots from the liquid with a slotted spoon and add to a bowl.
• Use a peeler to make ribbons with the large carrots and add to another bowl. Pour the hot pickle mixture over the peeled carrots and allow to sit for 10 minutes. Remove with a slotted spoon and pour the cooled pickling liquid back over the Dutch carrots. Set all aside until required.

To cook the Wagyu Rump Cap

• Season all sides of the meat with salt and pepper.
• In a heavy based sauté pan, place the rump with the fat side down on a medium/low heat until fat has rendered and starts to brown.
• Increase heat to a medium/high heat and sear all sides until browned. Remove from heat and rest for 5 minutes.
• Place back in the sauté pan, and cook until internal temperature is 50°C Reduce heat and melt butter in the pan with the thyme and garlic.
• Baste the meat with the butter until it reaches an internal temperature is 55°C. Rest 10 minutes and carve into 4cm slices, season with more salt.
• To serve, place a large spoon of the carrot and macadamia puree in the middle of the plate and spread out with the back of a spoon.
• Place a piece of the beef on the puree, and top with several tablespoons of the chimichurri. Pour the red wine sauce over the meat and arrange the carrots on the side. Garnish with chopped roasted macadamia.