Kumara fries: Preheat the oven to 200C fan bake and line a large baking tray. Peel 2 large kumara and slice into thin fries. Lay on the baking tray, drizzle with 2 tsp olive oil and season with 1 tsp salt and 1 tsp pepper. Bake for 20-25 minutes, flipping halfway, until crispy.

Prepare steak: Pat steaks dry and season each side with 1 tsp pepper and 1 tsp salt. Set steaks aside.

Sauce: Mix ¼ cup sour cream with 1 tsp salt, 1 tsp sugar, 1 tsp crushed garlic and mix well. Set aside.

Corn: Remove the husks from the corn cob. Bend the corn in half to tear them into two pieces. Very carefully slice the corn into quarters, down the husk. The key is to be slow and steady with a large sharp knife, keeping fingers out the way. Once the corn has been cut into ribs, set them aside.

Cook steak: Bring a large pan to high heat and add 3 tbs canola oil. Cook steaks for 2-3 minutes per side, until cooked to desired level. Remove from the heat and let rest for 2 minutes.

Cook corn: Preheat a pan to medium-high heat. Add 2 tsp olive oil, and place corn ribs down, all in the same direction. Cook for 2 minutes, then flip. Add ¼ cup water to the pan and let the water evaporate. Season the corn with 1 tsp paprika and 1 tsp salt, and flip again to ensure there is a nice char on the kernels.

Serve: Slice the steak and plate up with fries and corn ribs. Grate parmesan over the fries and corn. Finish with crumbled feta on the corn, as well as a sprinkle of fresh coriander, if desired. Serve with sauce on the side.