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mushrooms on toast



1-2 tablespoons olive oil

2 Ciabatta slices

1 clove garlic, peeled

 Fresh porcinis

1 shallot, sliced on a mandoline

1-2 fresh thyme sprigs

Salt, to taste

2 tablespoons butter

Crème fraîche

2 tablespoons grated pecorino, plus extra for serving

A handful of fresh wood sorrel


Heat a non-stick pan over a medium to high heat

Add  olive oil

Toast ciabatta on both sides then remove, rub with garlic and set aside

Slice porcinis and add to pan

Sauté for a minute

Add shallots to the mushrooms, then add thyme and season with salt

Add butter and cook for another minute 

Add crème fraîche and let it melt into the mushrooms

Add pecorino

Finish with wood sorrel

Serve on toasted ciabatta with finely grated/microplaned pecorino

Finish with a grating of raw cep stems




Place turnip slices in a bowl

Add sugar, salt and a splash of white-wine vinegar

Mix and set aside


Heat olive oil and butter in a pot, and sauté the shallots

Add barley and toast briefly

Add all the stock

Bring to a boil

Cook for about 30 minutes while stirring every now and again

Add crème fraîche

Remove from heat, and add chives and pecorino, stirring gently 


Heat pressure cooker with a good drizzle of olive oil

Season tongue with salt

Sear in pressure cooker

Add onion, garlic, thyme, bay leaf, coriander seeds and fennel seeds

Cover with water, close with a lid

Cook on medium heat for 45 minutes to 1 hour

Remove tongue and strain the liquid, reserving the stock

Cool, peel and trim

Cut in half lengthways and press between 2 trays, for 3-5 hours

Remove and cut into cubes of 1cm


Sauté tongue cubes until crispy

Remove and place in a tray, keeping warm


Heat risotto 

Top with sauté tongue and radish 



3 turnips, peeled and sliced on a mandoline

1 teaspoon sugar

1 teaspoon salt

15ml White-wine vinegar


Olive oil, for frying

125g cold butter, diced

2-3 shallots, finely sliced

500g pearl barley

1.5L hot chicken stock

2 tablespoons crème fraîche

¼ cup chives, chopped

200g pecorino, finely grated


Olive oil, for frying

Salt, to taste

1 ox tongue

1 onion, quartered

1 head garlic, halved

6 sprigs of thyme

1 bay leaf

1 tablespoon coriander seeds

1 teaspoon fennel seeds

rabbit in a snow storm



3 bone out rabbit saddle, shoulder and leg separate

(kidneys and livers reserved)

Olive oil, for frying

Salt, to taste

A few sprigs of thyme

A few bay leaves

8 cloves garlic

2L chicken stock

2 skinless, boneless chicken breasts

400ml whipping cream

2 tablespoons wholegrain mustard

2 shallots peeled and sliced 

6 garlic cloves 

800g button mushrooms, sliced 

120 ml balsamic vinegar

50 g butter 


80 ml olive oil 

Tapioca multidextrose


Fresh ceps and wild mushrooms for finishing

wood sorrel  


Preheat oven to 180 degrees Celsius

Heat oil in a pot

Sear legs and shoulder meat and add salt, thyme sprigs, bay leaves and garlic cloves

Deglaze with a little chicken stock and then add all the stock

Braise for 1 hour in the oven

Remove the rabbit and set aside, reserving chicken stock/braising liquid for serving

Shred meat off legs and shoulders and place in a bowl

Place chicken breasts in a food processor and blitz

Slowly adding cream to form a paste

Remove from blender

Cover in cling wrap and refrigerate

Sauté liver and kidneys briefly and then chop roughly and chill

Mix the chicken mousse, shredded leg meat and chopped liver and kidneys

Cover and chill until needed

Lay rabbit saddles flat on a board 

Season rabbit saddles with salt and spread with wholegrain mustard

Roll about 1/2 cup of mousse filling into a thin sausage (saddle length)

Lay sausage along the spine of the saddle

Roll the saddle neatly, making sure the filling is neatly tucked in the middle

Roll up tightly in cling film, tying both ends 

Chill until needed

Roll any leftover mousse into walnut-sized balls, cover and set aside


Add olive oil to a large saucepan and sauté the shallots

Add the garlic and button mushrooms and cook for about 20 minutes

Add balsamic vinegar and a knob of butter and cook until reduced

Season and blend in a blender till smooth then pass through a sieve and set aside



In a large bowl, whisk multi dextrose into the oil until it reaches a snow like texture 


Place steaming basket over simmering water 

Steam rabbit loins for 15 minutes then remove and allow to rest 

Warm ketchup over medium heat and place in a squeeze bottle 

Heat a non stick pan over meduim heat and add a splash of olive oil 

Sauté the rabbit meat balls until golden brown then set aside

Return the pan to the heat 

Remove the rabbit from the cling film and cut into1cm discs

Cook the discs for 30 seconds each side then remove and keep the pan on the heat 

Sauté mushrooms in the same pan until cooked then remove

Reduce leg braising liquid to form sauce  



Place sliced rabbit loin on the plate

Dot ketchup around rabbit

Top with rabbit meatballs, sauté mushrooms, snow, sorrel and sauce   



Heat cream and milk with 200g castor sugar and vanilla paste

Pour onto room-temperature cream cheese and whisk until smooth

Put into espuma gun and chill until needed

Warm 300g castor sugar gently until caramel forms

Add in puffed rice

Stir and pour onto silicon mat

Spread out evenly

Allow to set


Charge espuma gun with 2 chargers, shake well 

Spray into serving bowl and top with puffed rice and passion fruit 


500ml whipping cream

200ml milk 

500g castor sugar

2 squirts vanilla paste

250g full-fat cream cheese

300g puffed rice

Flesh from 4 passion fruit

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