Fire-roasted tomahawk steak with caramelised cream corn

Use a sharp knife to cut fine parallel lines in steak, then season well. Rub with 2 tsp of the oil. Cook over a campfire or in a frying pan over medium heat for 12-14 minutes, turning regularly, until a deep caramelised crust forms. 

Meanwhile, mix 2 Tbsp of the oil with zest, juice and rosemary in a saucepan and set over fire or stove on a high heat. Boil briefly, then baste steak, cooking until medium. Set aside to rest. 

Meanwhile, peel corn (reserve for tamales) and rub with remaining oil. Cook over fire or on a grill plate on medium heat for 10 minutes, until browned. Cool slightly, then cut kernels off corn. 

Put butter, onion, garlic and celery salt in a saucepan over medium heat and cook for 4-5 minutes, until softened. Add corn, wine and cream. Simmer, then puree with a stick blender.

Mix walnuts, thyme and Greek seasoning. Carve steak and serve with creamed corn, walnut kibble and salad.