PRAWN, WATERMELON, SESAME
INGREDIENTS:
Olive oil, for frying and seasoning
8 good-sized prawns, deveined, butterflied
Salt and pepper, to taste
1 red chilli, split
Handful of cubed, deseeded watermelon
Juice and zest of 1 lime
1 bunch parsley, chopped
1 bunch mint, chopped
1 bunch coriander, chopped
50g toasted cashews, chopped
METHOD:
Heat a non-stick pan with a splash of olive oil
Coat the prawns in oil and add to the hot pan
Season with salt and pepper and add chilli and watermelon
Saute at high heat for 30 seconds
Add lime juice and zest then toss through the herbs to wilt for 30 seconds
Remove onto plate
Garnish with cashews
SCALLOP, RADISH, CURRY
METHOD:
Cook grated cauliflower in 200g butter until soft
Remove and put into a blender and blitz
Add white chocolate and blend until smooth
Remove and pass through a sieve
Set aside to reheat later
Mix curry powder and 1 tablespoon salt together
Toast in pan
Set aside
INGREDIENTS:
2 heads cauliflower, grated
200g butter, plus extra for toasting and basting
100g white chocolate
1 tablespoon curry powder
1 tablespoon salt, plus extra to taste
8 macadamia nuts
3 tablespoons butter
1/2 cup chilli olive oil
Juice of 2 lemons
8 radishes, sliced on a mandoline
16 large scallops
Olive oil, for seasoning and frying
Pea shoots
Heat butter in a pan, add macadamia nuts and toast in the foaming butter
Set aside to use later
Make a vinaigrette by mixing the chilli olive oil, salt and lemon juice
Add the radishes and mix well
Season scallops with curry salt and drizzle with olive oil
Add olive oil to a non-stick pan
Sear the scallops for 20 seconds on each side
Add a knob of butter and baste the scallops well.
Remove from pan
FINISHING
Plate scallops with cauliflower topped with finely grated macadamia nuts
Top with pea shoots
SNAILS, BEEF, PARSLEY
INGREDIENTS:
Olive oil, for frying and drizzling
Salt and coarse pepper, to taste
3kg beef short rib
5 heads garlic, whole
2 shallots, halved
A few sprigs rosemary
A few sprigs thyme
2L hot veal stock
2 bunches flat-leaf parsley
1 loaf ciabatta, torn into rough chunks
2-2.5kg centre-cut beef fillet
48 snails (6 per person), washed and drained, chopped
METHOD:
PRE-PREP
Heat oil in a large pot
Season and sear short rib in a large pot, in batches
Add 1 head garlic (halved), shallots, rosemary and thyme to the pot
Add all the short rib, including all the pan juices into the pot
Add enough veal stock to cover
Braise for 4 hours
Remove short rib from the liquid and place on a tray to rest
Removing any grit and bones
Reduce braising liquid to a glaze
GARLIC-AND-PARSLEY PASTE
Wrap remaining garlic heads individually in tin foil
Bake in oven at 160 degrees Celsius for 2 hours
Remove and squeeze out garlic while warm
Chop parsley and mix into garlic paste
Add a drizzle of olive oil and mix
Set aside
FINISHING
Heat a non-stick pan with olive oil
Fry ciabatta chunks until crisp
Season fillet well with salt and pepper
Get two pans smoking hot and add a drizzle of olive oil
Add the fillet and sear, 3-5 minutes on each side or until golden
Place fillets in a hot oven for 8 minutes
Remove from the oven and leave to rest
Portion the short rib into blocks (keep aside off-cuts or little pieces that fall off the bone)
Heat a non-stick pan over medium heat
Add olive oil and snails and sauté for 1 minute
Add a generous amount garlic-and-parsley paste, coat snails and remove from pan
Reheat croutons in the oven, then stir through a tablespoon of garlic-and-parsley paste
Cook the short rib off cuts in olive oil to crisp up
PLATING
Slice beef fillet and place onto plate
Arrange short rib, snails and croutons around the beef
Top with sauce
GREEN TEA SPONGE, ICE CREAM
METHOD:
PRE-PREP
SPONGE
Preheat oven to 170 degrees Celsius
Add tea leaves to flour together, set aside
Cream castor sugar and butter together, then add half the flour mixture and 1 egg, beating until smooth
Add remainder of the flour mixture and the other eggs, and beat until smooth
Mix in the milk
Pour into a greased, lined baking tray
Bake for 25 minutes, testing with skewer
When cooked, remove from oven and set aside to cool
Once cooled, cut into squares and set aside for later
ICE CREAM
Heat rice milk and cream
Add castor sugar to egg yolks and whisk until pale
Pour milk and cream mixture into yolk and sugar mixture
Return to a medium heat
Stir continuously until mixture coats the back of a spoon
Remove from heat
Pass through a sieve into a bowl
Chill until needed
FINISHING
Toast cake cubes in a hot oven for about 10 minutes
Blend dry ice into a powder, using a food processor
Put chilled ice-cream custard into a mixer
Whisk on medium speed, spooning in dry-ice powder
Increase speed as ice cream sets
Serve on top of cubed green-tea sponge
INGREDIENTS:
SPONGE
10 green-tea bags, leaves removed
500g self-raising flour
250g castor sugar
250g soft butter
4 whole eggs
1 teaspoon cinnamon
30ml milk
ICE CREAM
250ml rice milk
250ml cream
200g castor sugar
12 egg yolks
1kg dry ice