FENNEL AND ORANGE CURED OCEAN TROUT PICKLED ORANGE, DILL COMPRESSED CELERY, HORSERADISH CRÈME, FENNEL AND ORANGE JELLY

Transcription

1 TEAM ACT ENTREE

2 FENNEL AND ORANGE CURED OCEAN TROUT PICKLED ORANGE, DILL COMPRESSED CELERY, HORSERADISH CRÈME, FENNEL AND ORANGE JELLY INGREDIENTS AND RECIPES FOR 4 PORTIONS TROUT CURED Ocean trout side 1 Salt g 300 Sugar g 400 Fennel seeds tbs 1 Star anise tbs 1 Oranges ea 1 Fennel ea 1 1. Clean, pin bone ocean trout 2. Toast and blitz star anise and fennel 3. Zest orange, finely chop fennel 4. Mix all ingredients together 5. Rub onto ocean trout, wrap, cure for 1.5 hours 6. Remove cure with a damp chux 7. Slice PICKLED ORANGE Orange ea 2 White wine vinegar Ml 50 Port ml 200 Salt tsp 1/2 Sugar tsp 1/2 Star anise ea 2 Cinnamon stick ea 1 1. Peel and segment orange, break up into small chunks 2. Make pickle liquid, cool 3. Pour pickle liquid over orange, cool, drain

3 COMPRESSED CELERY Celery stick 2 Dill bunch 4 Vegetable oil ml Blanch but don t refresh dill 2. Squeeze out water in chux, blend with vegetable oil, strain 3. Thinly slice celery 4. Compress with dill oil HORSERADISH CREME Cream ml 200 Horseradish paste tsp 1 Salt tsp 1/4 Gelatine sheet 1 1. Whisk horseradish into cream, season, add melted gelatine 2. Pour into cream canister, add charger FENNEL AND ORANGE JELLY Star anise Cup ½ Fennel seeds Cup ½ Water litre 1 Lemon juice Salt Sugar To taste To taste To taste Gellan G 7 Gelatine sheet 5 1. Toast star anise and fennel seeds in saucepan, when fragrant add water 2. Steep for 30 mins, strain 3. Season with lemon juice, salt and sugar 4. Blend in gellan, boil for 1 minute 5. Bloom gelatine and add 6. Strain 7. Spread on tray lined with acetate

4 GARNISH Micro lemon balm punnet 1 Dill Radish ea 4

5 TEAM ACT MAIN

6 SOUS VIDE LAMB ROLLED IN LEEK ASH CARROT TERRINE, CAULIFLOWER PUREE, SALSA VERDE, PICKLED CURRANTS, ALMOND, JUS INGREDIENTS AND RECIPES FOR 4 PORTIONS LAMB Lamb saddle ea 1 Olive oil ml 200 Salt tsp 2 Rosemary bunch 1 Thyme bunch 1 Garlic clove 4 Peppercorns tbs 1 1. Clean and prepare lamb 2. Put in cryvac bag with olive oil, herbs, garlic and peppercorns, seal 3. Sous vide at 60 degrees for 15 minutes. Chill in ice bath ASH Leeks ea 2 Rosemary bunch 1/2 1. Clean leeks, burn in oven at high temp 2. Blitz up till fine powder 3. Sieve CAULIFLOWER PUREE Cauliflower cup 1.5 Shallots ea 1 Garlic clove 1 Cream cup 1/2 Milk cup 1/2 Salt tsp 1 Ground pepper tsp 1/4 Butter tbs 1 1. Roughly chop cauliflower 2. Sauté shallot, add cauliflower, cover with milk and cream 3. Bring to boil, simmer for 20 mins or till soft 4. Drain, puree, thin out with liquid 5. Make beurre noisette, blend into puree, season, pass

7 SALSA VERDE Parsley Bunch 1/2 Basil Bunch 1/4 Mint Bunch 1/4 Anchovy Ea 3 Shallot ea ½ - 1 Red wine vinegar tsp 4 Lemon To tatse Mustard tsp 1 Salt tsp 1 Pepper tsp 1 Olive oil ml Finely cut shallot 2. Pound anchovy and shallot in mortar and pestle, add herbs 3. Stir in vinegar, lemon juice, mustard and season 4. Whisk in olive oil till right consistency PICKLED CURRANTS Dried currants G 100 Red wine vinegar Ml 200 Red wine Ml 50 Sugar Tsp 2 Salt Tsp 1 Peppercorns Tsp 1/2 Cloves tsp 1/2 1. Bring vinegar, red wine, sugar, salt, peppercorns and clove to the boil 2. Pour over currants and leave to cool in liquid

8 CARROT TERRINE Carrots kg 1 Rosemary bunch 1 Salt tsp 1 Pepper tsp 1/2 Olive oil ml Square off carrots and slice to 3mm thick on mandolin 2. Line terrine mould with baking paper 3. Layer slices, overlapping into mould, seasoning and adding oil between layers 4. Wrap in foil and press down as much as possible 5. Cryvac mould in bag on full 6. Steam in combi at 100 degrees for 20 mins 7. Weigh down and cool 8. Slice and reheat in oven, char edges with blowtorch CRISPY ALMONDS Raw almonds, sliced G 100 Olive oil Ml 200 Salt Sugar Pepper 1. Fry almonds till crispy 2. Season with salt, sugar and pepper To taste To taste To taste

9 JUS Lamb bones N/A As left over from saddle onion Ea 2 carrot Ea 2 celery stalk 2 leek Ea 1 thyme bunch 1 peppercorns Tsp 1 thyme Bunch 1 CHEF Reduced Veal Stock ml 200 water ml 300 BUITONI Sugo al Pomodoro (Tomato Coulis) g 100 MAGGI Classic Demi-Glace Sauce Mix g Roast bones 2. Chop vegetables 3. Put in a pot with CHEF Reduced Veal Stock and water, bring to a boil. Add BUITONI Tomato Coulis 4. Add MAGGI Demi-Glace Sauce Mix 5. Strain, reduce

10 TEAM ACT DESSERT

11 SPICED DARK CHOCOLATE PARFAIT MILK GELEE, CHOCOLATE CAKE, POACHED RHUBARB, PINK PEPPERCORN MARSHMALLOW, BEETROOT GRANITA, CHOCOLATE CRUMB, QUINOA CRISP, CHOCOLATE SHARD, RHUBARB STRANDS. INGREDIENTS AND RECIPES FOR 4 PORTIONS PARFAIT Nestlé docello royal chocolate (dark) g 150 Gelatine, gold strength g 8 Cream g 300 Eggs ea 1.5 Sugar g 50 Water g Melt chocolate. Bloom gelatine 2. Whip cream to soft peaks 3. Beat eggs till fluffy 4. Make sugar syrup to 121 degrees, slowly add the eggs, turn to full speed and beat till light and fluffy. 5. Melt gelatine, add to eggs. 6. Add chocolate 7. Fold into cream 8. Pipe 9. Set in blast chiller CHOCOLATE CAKE Nestlé docello royal chocolate (dark) g 120 Butter g 125 Sugar g 100 Eggs ea 2 Flour g 35 Water g Melt chocolate, cool 2. Cream butter and sugar, slowly add eggs. 3. Add chocolate, beat well 4. Fold in flour 5. Spread on tray 1cm thick 6. Bake at 180 degrees no fan for 5 mins

12 MILK GELEE Milk G 200 Sugar G 40 Gelatine, titanium sheet 2 1. Bloom gelatine 2. Heat milk and sugar to just below boiling 3. Add gelatine 4. Set QUINOA CRISP Sugar G 75 Water G 10 Butter G 8 Quinoa G 40 Sea salt Tsp 1/8 Water g Puff quinoa 2. Heat sugar and water, bring to medium caramel. 3. Add butter then quinoa and salt 4. Spread on silpat, top with baking paper, roll as thin as possible POACHED RHUBARB Rhubarb stalk 2 Sugar g 50 Water g Make sugar syrup 2. Cut up rhubarb 3. Compress with sugar syrup 4. Sous vide at 58 degrees for 55 mins, cool in ice bath

13 RHUBARB STRIPS Rhubarb Stalk 2 Sugar g 50 Water g Make sugar syrup 2. Peel rhubarb, cut in half length ways. Dip in syrup, lay on tray on baking paper 3. Dehydrate in oven at 110 degrees, no fan, for 5 minute intervals till crispy but not browned GRANITA Beetroot ea 2 Sugar g 75 Water g Boil rhubarb in water for 20 mins, steep 2. Make a sugar syrup from beetroot water 3. Freeze and break up with fork every 10 mins MERINGUE Sugar G 250 Water G 115 Gelatine Ml 10 Egg white g 35 Pink peppercorn g Bloom gelatine 2. Cook sugar and water to 125 degrees, add gelatine 3. Whisk eggwhites to soft peaks, pour in hot syrup, add pink peppercorns, whisk till doubled in size 4. Pipe onto plate, set, torch CRUMB Chocolate cake base, crumbled tbs 4 UNCLE TOBYS Traditional Oats tbs 1 1. Oven to Blitz oats 3. Crumble cake and work in oats 4. Bake for 5 min intervals till crispy

14 CHOCOLATE SHARD Sugar g 100 Water g 25 NESTLÉ DOCELLO Royal Chocolate (Dark) g Make a light caramel, stir in chocolate 2. Set on a silpat 3. Blitz to a powder 4. Sieve over tray, bake

15 TEAM NSW - METRO ENTREE

16 BUTTER POACHED PRAWN SCALLOP EMULSION, PICKLED RADISH, CRISPY QUINOA, ENDIVE BABY, LAKSACARROT, NASTURTIUM LEAVES. INGREDIENTS AND RECIPES FOR 4 PORTIONS U10 green prawns ea 8 Canadian scallops ea 8 Butter g 500 Cream ml 400 Quinoa g 80 White wine vinegar Ml 300 Red wine ml 80 Xanthan gum g 20 Maggi fish sauce ml 30 Maggi gluten free mashed potato mix g 40 Chef reduced shellfish stock ml 200 Brown onion ea 2 Dutch carrot ea 2 Red radish b 0.5 Endive baby curly wash g 120 Nasturtium leaves b 0.5 Thyme B 0.3 Lemon (zest) ea 1 Garlic g Cook quinoa, then dry it inside oven 2. Mandolin carrot, then dry it inside oven 3. Portion prawn, put in bag with butter, seasoning, thyme, garlic, sous vide 54 for 30 minutes 4. Prepare pickled radish 5. Prepare scallop emulsion 6. Prepare endive baby and micro balm 7. Deep fried crispy carrot and puffed quinoa 8. Torch the prawn

17 TEAM NSW - METRO MAIN

18 THE RED FOREST 54 C PORTHERHOUSE STEAK, MISO INFUSED MUSHROOM, PICKLED RHUBARB, YOGURT & GARLIC EMULSION, SOFT POLENTA, SHAVED OF ALMOND, MARGORAM JUS. INGREDIENTS AND RECIPES FOR 4 PORTIONS Beef porterhouse (2kg) ea 1 Butter g 100 Cream ml 200 Eggs 55gm filler Ea 3 Milk ml 500 Greek yoghurt ml 200 Rice wild g 80 Mirin ml 200 Almonds raw natural g 60 Vegetable oil ml 200 White wine vinegar ml 200 Polenta g 100 Xanthan gum g 20 Red miso paste g 50 Chef reduced veal stock ml 400 Garlic g 200 Beetroot large ea 2 Marjoram b 0.5 Mesculin g 50 Rhubarb b 0.5 Lemon ea 1 Button mushrooms g 300 Table salt g Cook polenta and infuse garlic 2. Make pickle water for rhubarb 3. Cut down beef, compress it, save the stock for jus 4. Cook beef at 54.5 for 1 hour 5. Bland beetroot ready for mushroom, finish mushroom 6. Pickle rhubarb 7. Garlic emulsion 8. Polenta cook down 9. Pan seal beef 10. Finish the jus 11. Serve

19 TEAM NSW - METRO DESSERT

20 LEMON CURD COCONUT MOUSSE, FIVE SPICE TUILE, GRAPEFRUIT SEGMENT, MICRO LEMON BALM, GINGER SYRUP WITH BRUNOISE PEAR, SUGAR SHARDS, LIME ZEST. INGREDIENTS AND RECIPES FOR 4 PORTIONS Cinnamon ground g 20 Cloves whole g 20 Fennel seeds g 20 Star anise whole g 20 Butter g 250 Cream ml 100 Lime ea 2 Lemon ea 4 Plain flour g 50 Egg (white) ea 2 Caster sugar g 330 Gelatine leaf g 5 Nestlé docello crème patisserie dessert mix g 90 Maggi coconut milk powder mix g 50 Grapefruit ea 1 Micro lemon balm b 0.5 Ginger g 20 Pear ea 1 1. Bring everything for lemon curd except butter to boil, then take off from heat, blend by adding cold butter. 2. Make NESTLÉ DOCELLO Crème Patisserie Dessert Mix as per on pack instructions. Add MAGGI Coconut Milk Powder, whip cream, lime zest & juice and sugar to form a mousse. 3. Prepare five spice, then mix in tuile mixture then bake. 4. Microplate ginger, add water and sugar in pot, slow cook then add brunoise of pear then cool down. 5. Portion segment of grapefruit/ 6. Sprinkle sugar on oiled tray, then torch it to become sugar shards. 7. Prepare micro lemon balm. 8. Plate up and finish with lime zest.

21 TEAM NSW - REGIONAL ENTREE

22 CONFIT OF OCEAN TROUT CONFIT OF OCEAN TROUT, PAN SEARED SCALLOP, PRAWN AND AVOCADO ICECREAM, COCONUT RICE, CHARRED CUCUMBER AND GREEN CURRY SAUCE. INGREDIENTS AND RECIPES FOR 4 PORTIONS OCEAN TROUT Ocean trout, centre cut g 300 Olive oil ml 150 Coriander seeds g 10 Fennel seeds g 10 Lemon zest g 10 Celery seeds g Skin fillet, clean skin salt and bake between 2 sheets for 20min at 180 c 2. Portion into 4x50g pcs season and place in vac bag with olive oil and aromats, sous vide at 44 c for 30mins. SCALLOP Scallop cleaned no 4 Butter g 40 Veg oil ml Clean scallop remove tendon reserve for service. 2. For service season with salt pan fry on high heat and finish with foaming butter, serve.

23 PRAWN AND AVO ICECREAM Prawn no 3 Garlic g 10 Chives g 10 Black sesame g 10 Lemon juice ml 15 Avocado no 1 Butter g 40 Filo pastry no 1 1. To make cones, laminate filo with melted butter so to double thickness cut to desired shape, wrap around moulds and bake at 180c for 10 mins 2. To make filling, poach prawns then peel and finely dice meat add finely grated garlic, sliced chives and season fold through avo mousse and lemon juice reserve for service 3. For avo mousse blitz avo with lemon juice season and place in piping bag with desired nozzle reseve for service COCONUT RICE Rice jasmine g 100 Kaffir lime leaf b 1/4 Ginger g 10 Maggi coconut milk powder mix g 150 Water ml 300 Avocado no 1 Butter g 40 Filo pastry no 1 1. Combine coconut milk powder and water,cook rice using absorbtion method with kaffir lime leaf and ginger until aldente remove aromats place in mould and cool, once cold portion and reerve until service. 2. For service steam for 5 minutes and serve

24 PISTOU Spinach leaves g 150 Parsley g 50 Coriander g 50 Maggi taste of asia green curry paste g 20 Xanthan gum g 3 Water ml 150 Snow pea tendrils g 20 Cucumber no 1 1. Blend spinach, parsley, corriander and fried green curry paste with water until smooth pass then thicken with xanthan gum season and put into a bottle until service GARNISH 1. Cut cucumber hearts into logs and char with blowtorch reserve for service PLATE 1. Plating on the right sideof the plate place ocean trout closest to the centre then in order place skin, snow pea shoot, coconut rice topped with icecream, scallop then place 1 piece of cucumber on each side and finish with sauce.

25 TEAM NSW - REGIONAL MAIN

26 DUO OF LAMB HERB CRUSTED LOIN, LAMB AND MUSHROOM PARCEL, BEETROOT AND PEAR PUREE, PENCIL LEEK, GOLDEN BEETS, POTATO ESPUMA. INGREDIENTS AND RECIPES FOR 4 PORTIONS Start by breaking down saddle keep, backstraps, fillets, bones, all meat trim and discard sinew and fat THE LOIN Lamb back strap fully cleaned NO 2 Dijon mustard G 40 Panko breadcrumbs G 80 Parsley G 40 Tarragon G 10 Lemon rind G To makeherb coating chop herbs sepratly, toast crumbs in oven combine and set aside for service 2. Season backstrap and place in bag, sous vide at 56c for 30 mins remove and rest, apply mustard then roll in crumb and plate LAMB AND MUSHROOM PARCEL Wonton wrappers NO 4 Lamb trim including fillet G - Chef reduced veal stock ML 250 Garlic G 10 Swiss brown mushrooms G 50 Enoki mushrooms G 20 Veg oil 40 Leek G 30 Butter G Fry wonton skins aroud mould and reserve for service 2. Finely dice fillet and meat trim, swiss brown mushroom, leek, garlic and butter 3. Sweat garlic and leek then add lamb and mustroom moisten with reduced veal stock and finish with butter reserve for service

27 BEETROOT AND PEAR PUREE Beetroot NO 1 Pear NO 2 Cloves NO 3 Sugar G Peel beet and pears remove core from pear,dice 1cm cubes add to pot with cloves cover with water and cook until tender 2. Once soft puree adding cooking liquid to adjust viscostiy season with sugar and salt reserve for service GOLDEN BEETS Golden beets NO 8 Vinegar white wine ML Top beets and add to pot with vinegar and enough water to cover, cook until tender, peel discarding skin reserve for service. PENCIL LEEKS Pencil leek NO 4 Butter G 80 White wine vinegar ML 30 Anchovies G Clean and cook in acidulated water until soft, remove cool and finish with butter and chopped anchovies for service.

28 POTATO ESPUMA MAGGI Gluten Free Mashed Potato Mix G 25 Water ML 100 Saffron G 2 Milk ML Mix mash powder into boiling water whisk until combined add milk and season 2. Pour into cream gun and charge twice keep hot until service SAUCE Lamb bones and trim CHEF Reduced Veal Stock ML 500 Mirepoix G 250 Red wine ML Roast lamb bones with mirepoix intil deep golden add to pot with veal stock and simmer for 1 hour remove solids add reduced wine and reduce until desired consistancy. - MISC/GARNISH Nasturtium BUN 1 Vegetable oil ML 150 Butter G 60

29 TEAM NSW - REGIONAL DESSERT

30 SMOKED WHITE CHOCOLATE AND CREAM CHEESE MOUSSE SPICED COFFEE SPONGE, CARROT, WALNUT CRUNCH INGREDIENTS AND RECIPES FOR 4 PORTIONS SMOKED WHITE CHOC AND CREAM CHEESE MOUSSE Cream cheese G 200 Sugar G 120 Cornflour G 6 Salt G 2 Milk ML 22 Egg NO 1 NESTLÉ DOCELLO Arctic Chocolate (White) G 150 Cream ML Combine cream cheese, sugar, cornflour, salt and whip until smooth then add milk and egg whip again and bake at 150 for 20, cool 2. Blitz cream cheese mix and add melted white chocolate 3. Whip cream to medium peak and add chocolate cheese mix fold to combine 4. Smoke for 4 minutes using smoking gun place in bag and reserve for service SPICED COFFEE SPONGE NESCAFÉ Gold Original G 3 Milk ML 190 Flour, self-raising G 125 Cinnamon G 2 Allspice G 1 Eggs NO 3 Sugar G 220 Butter G Combine dry ingredients excluding sugar and set aside 2. Combine milk and coffee 3. Whisk eggs on high speed for 2 minutes then add sugar gradually and whisk for a further 3 minutes, then add milk mix and fold in 4. Add dry mix and fold until combined, then add melted butter bake at 180 C for 25 mins

31 CARROT CUSTARD Carrots NO 2 1/2 NESTLÉ DOCELLO Crème Patisserie Dessert Mix G 36 Water ML Chop carrots and add to processor with water, process until a fine paste is achieved, wring out liquid using muslin cloth reserving liquid and discarding solids measure out 100 ml and chill 2. Add powder and whisk on low for 1 minute then rest for 3 minutes then whip on high for 1 minute reserve for service CANDIED CARROT Carrot NO ½ Sugar G 100 Water ML 100 Raisins G Slice carrot very thin, boil sugar and water then pour over carrot and raisins, reserve for service WALNUT CRUNCH Butter, cold G 33 Sugar G 37 Walnut G 37 Flour G 45 Salt G Process walnuts to a rough meal then add remaining ingredients and blitz until the mix resembles bread crumbs, spread on tray 2. Bake at 180 C for 15 minutes cool and reserve for service GARNISH Lemon balm, for garnish BUN 1 NESTLÉ DOCELLO Arctic Chocolate (White) G Temper white chocolate and form into desired shape reserve for service 2. Pick lemon balm and reserve

32 TEAM NT ENTREE

33 OCEAN TROUT AND PRAWN BOUDIN IN SPICE TEMPURA BATTER SERVED WITH PAN-FRIED MISO,SCALLOPS AND A FENNEL CITRUS ASIAN HERB SALAD DRIZZLED WITH BLACK SESAME AND HERB OIL. INGREDIENTS AND RECIPES FOR 4 PORTIONS Butter Grams 50 Baby fennel Each 2 Cream ML 50 Long hot chilli Each 2-3 Coriander Bunch ½ bunch Mint Bunch ½ bunch Vietnamese mint Bunch ½ bunch Micro lemon balm Bunch ½ bunch Kaffir lime Leaves 1 OR 2 Orange Each 2 Rocket Grams 40 Curly parsley Bunch ½ bunch Limes Each 2 Pickle ginger Grams 30 Seaweed sheets Each 4 Extra virgin olive oil ML 250 Vegetable oil ML 150 Scallops Each 12 Trout Grams 400 Prawns Each 9 Red miso Tsp 6 Sugar Tsp 1/4 Ginger Grams 15 Garlic Cloves 1 SMALL Cayenne pepper Tsp ½ Maggi fish sauce ML 5-10 ml Eggs Each 2 Black sesame Grams 5 Cornflour Grams 360 Salt To Taste White pepper To Taste Ground coriander Tsp 1 Turmeric Tsp 1 Ground cumin Tsp 1 Yellow pear tomato punnet 1

34 1. Salad Finely shave fennel chill in ice water. Finely chop chilli, pick coriander, mint, Vietnamese mint, micro lemon balm and wash in ice water, drain and dry in chux cloth. Segment 2 oranges and limes. Mix loosely together with pickle ginger and black sesame and dress using juice form pickle ginger and extra virgin olive oil. 2. Herb Oil Blanch rocket, Vietnamese mint, mint, coriander and curly parsley, refresh and blend together vegetable oil. 3. Miso Scallops x 12 Miso marinade - blend together 6 tsp of red miso paste, pinch of sugar, good pinch of cayenne pepper, pickle ginger juice about 10ml, fresh orange juice using the left over orange from the segments. In a non-stick hot fry pan sear one side of all 12 scallops with some olive oil. Flip over and add a knob of butter, when almost cooked add in Miso mixture to caramelise. 4. Trout and Prawn Boudin - Finely chop chilli, kaffir lime leaf, coriander including root, small knob of ginger and small clove garlic. Mix with a pinch of sugar, 1 tsp of fish sauce and zest of a lime. Set aside in fridge. Prawn x 9 - wrap prawns individually in seaweed sheets with lime juice, salt and pepper, poach in 93 c for about 2 minutes. Place back in fridge. Trout - Remove skin and cut trout into large chunk, blitz in robot coupe with egg yolk, 50ml of cream salt and pepper till a smooth paste. Fold though the chop herb. Roll trout mixture and prawns place cling wrap over a bamboo map. Spread a layer of mousse over the cling wrap, placing wrapped prawn on top of the mousse. Roll using cling wrap to hold the roll. Repeat 12 times. Poach in 93 c water for 2 min. Place in fridge. 5. Tempura style batter - Combine 360gms of cornflour, 2 egg whites, 1tsp each of turmeric, ground coriander and ground cumin with approximately 200ml of ice cold water. Blend till smooth and a light coating consistency. Fry off some batter into little pebbles and mix these back through the batter. Roll the boudin s in cornflour and dip into batter and deep fry 200 c until golden and crunchy 6. Plate up and serve

35 TEAM NT MAIN

36 DECONSTRUCTED LAMB WELLINGTON DECONSTRUCTED LAMB WELLINGTON SERVED WITH HERB CRUSTED LAMB FILLET, PUMPKIN PUREE, PICKLE RADISH, BUTTER TOSSED BEANS, TURNED POTATOES, CHERRY TOMATO FLOWERS, CHARRED ONION, SPINACH PUREE AND RED WINE RED CURRENT JUS INGREDIENTS AND RECIPES FOR 4 PORTIONS Lamb Saddle Each 1 plain flour Grams 250 butter Grams 175 crushed ice for cooling Grams 50 ice water Grams 75 egg yolk Each 2 mushrooms Grams 250 white wine ML 75 garlic Cloves 5 onion Each 2 shallots Each 2 carrots Each 1 celery Stick 1 Butternut pumpkin Grams 300 beans Each 16 chat potatoes Each 8 radish Bunch 2 cherry tomatoes Each 12 spinach Grams 100 thyme Bunch 1/4 rosemary Bunch 1/4 curley parsley Bunch 1/4 chives Bunch 1/4 Dijon Mustard Grams 30 red wine ML 150 MAGGI Gluten Free Mashed Potato Mix Grams 125 MAGGI Classic Demi-Glace Sauce Mix Grams 50 red currant jelly ML 50 CHEF Reduced Veal stock ML 500 castor sugar Grams 30 extra virgin olive oil ML 150 cooking spray ML 10 salt To Taste pepper black kibble fine To Taste black whole peppercorn Each 4 ground white pepper To Taste white wine vinegar ML 30

37 1. Ruff puff - combine flour, water and salt in robot coupe, then add chopped butter blitz for 30 seconds till combined. Roll out on bench, form a square, wrap and put in freezer for at least 15 minutes, bringing temp down between 12 c and 15 c. First process of puff then freeze for another 15 minutes, bringing temp back down between 12 c and 15 c. Process puff for second time as above. Process the puff for the third and final time chill for another 15 minutes. Roll out the puff pastry place over cutter put back in freezer for five minutes to chill. Then cut into lengths place back in freezer for a further 5 minutes to chill. Complete cutting/trimming and place around mould, egg wash and into the oven at 220 c for 15 minutes. 2. Lamb saddle - Break down lamb saddle into fillets and backstrap, ensure they are well cleaned. Chop bones. 3. Backstraps- Season with salt, pepper, thyme, butter and roll into cylinder shape wrapping in glad wrap. Then vacuums seal. Sous vide 55 c. Remove lamb from sous vide, draining excess liquid, pat dry and season. Heat non-stick fry pan to very hot, place oil, butter, rosemary thyme and garlic, add meat, brown till caramelised colour. Rest lamb. 5. Herb Crust for fillet very finely chop or process parsley, thyme, chives and rosemary 6. Lamb fillet salt and pepper than sear in hot frypan. Brush with Dijon mustard, slightly cool than roll in herb crust mixture and refrigerate to chill. Cook in 180 c for approximately 6 minutes till medium. 7. Mushroom duxelle blitz ¼ onion, 250g mushroom, 1 clove garlic in robot coupe till finely chopped. Sauté with a knob of butter, then add white wine cook off for 20 minutes till dry. Cover in foil to keep warm. 8. Prep vegetables - turn potatoes, trim beans and blanch and refresh in ice water. Heat up in boiling water and then sauté in hot fry pan with a knob of butter and seasoning till potatoes are brown. 9. Radish finely slice. Boil 30g of water, sugar and vinegar and poor of radish, glad wrap and place in fridge. 10. Charred shallots peel required shallot and blanch in hot salted water. Blow torch the end bits of the shallot to create the charred effect 11. Cherry tomatoes - x12 cut crosses in bottom and blanch. Peel skin back but not fully creating flower effect at top. Place in 180 c oven with olive oil salt and pepper for 5 minutes to dry out 12. Spinach puree blanch spinach, make MAGGI Gluten Free Mashed Potato Mix. Blend spinach, mash a knob of butter, spinach water, salt and pepper till smooth. Pass through sieve. 13. Pumpkin puree - cut pumpkin into small cubes, add 150ml of water and knob of butter, cover and bake for 45 minutes. Blitz in robot coupe till smooth and season. Pass through sieve. 14. Red wine red currant Jus - Prepare mirepoix and roast with the lamb bones at 220 c till brown, approx. 15 minutes. Deglaze tray with red wine. Add mirepoix, bones into a pot with bouquet garni and veal stock bring to boil and then simmer. Reduce till coating consistent. In a separate pot reduce red wine. Strain the jus and skim if any fat is on top. Check flavour and adjust with demi glaze, red currant jelly and red wine reduction to taste. Heat up vegetables and sauces and purees and plate. Plate up and serve.

38 TEAM NT DESSERT

39 FRENCH VANILLA AND ORANGE MOUSSE ACCOMPANIED WITH CARAMELISED WHITE, CHOCOLATE SOIL, PORT WINE JELLY, OATS COOKIE, RHUBARB COULIS, TOFFEE APPLES,CHOCOLATE NEST AND GRAPEFRUIT. INGREDIENTS AND RECIPES FOR 4 PORTIONS NESTLÉ DOCELLO French Vanilla Flavoured Mousse Mix Grams 100 NESTLÉ DOCELLO Morsels Grams 300 milk Ml 300 cream Ml 50 eggs pcs 2 mint Grams 10 grapefruit Each 2 oranges pcs 1 gelatine sheets sheets 6 castor sugar Grams 200 NESTLÉ DOCELLO Arctic Chocolate (White) Grams 300 Port Wine ML 150 UNCLE TOBYS Traditional Oats Grams 100 NESTLÉ DOCELLO Crème Patisserie Dessert Mix Grams 100 butter Grams 100 rhubarb Bunch 1 Granny smith apple Each 2 cinnamon quill Each 1 Star anise Grams 10

40 1. Mousse- into a bowl add the Nestle French vanilla mousse mix, milk, cream and the zest of one orange and hand whisk till it s nicely combined, aerated and glossy for a smoother creamier textured finished product. 2. Soil- on a silicon mat place the white chocolate till a nutty roasted colour appears while folding in the fats and the milk solids in that separates on the mat during the caramelisation process every 4 to 5 mins in a oven set at 180 C. Once the white chocolate has caramelised and become slightly nutty which is generally a light brown colour place the chocolate to cool and then crumb it till a soil like texture is achieved. 3. Rhubarb purée- combined 50ml of sugar 100ml water bring to boil making sugar syrup add 1 stick of rhubarb chopped, cook till tender then blitz till fine puree. 4. Port jelly- place gelatine in a cold water bath let soften place port into a pot bring to boil, add gelatine let dissolve off the heat. Poor into moulds and let set in fridge. 5. Oats cookie- in a bowl combined cream patisserie, butter, oats and sugar stir making a well, add milk and egg combined thoroughly. Place small teaspoon size of batter on grease proof lined tray and bake at 180 C for 10min till golden brown, Set aside to cool. 6. Chocolate nest- melt chocolate and place in baking paper piping bag, go around the mould in a circle motions overlapping creating a webbed effect let set in fridge once set then peal the mould away. 7. Grapefruit- cut into segments and dice. 8. Toffee apple melon ball apple, poach in cinnamon and star anise liquid for approx. 3 minutes. Simultaneously put a caramel on. Skewer the apple and dip in the caramel. 9. Plate up and serve with micro mint garnish.

41 TEAM QLD - METRO ENTREE

42 MISO CURED OCEAN TROUT PRAWN AND SCALLOP COCONUT TEMPURA NORI ROLL, PRESSED AVOCADO, HORSERADDISH MILK, PICKLED DIAKON, RADDISH, CUCUMBER DRESSING, NASTURTION. INGREDIENTS AND RECIPES FOR 4 PORTIONS MISO CURE Red miso paste tbsp 2 Mirin tbsp 2 Caster sugar Tsp 1 Table salt tsp ½ 1. Combine all ingredients in a bowl using wire whisk. 2. Rub onto ocean trout. 3. Croyvac. Marinade half an hour. COCONUT TEMPURA Coconut milk powder cups ½ Cornflour cups ¼ Soda water ml 100 Table salt tsp ½ 1. Combine all ingredients in a bowl with wire whisk. Beat until smooth. Store in fridge for later use. SCOLLOP AND PRAWN MOUSSE (NORI ROLL) Green Prawn Each 3 Scallop Each 3 Green curry paste g 4 Red chilli Each 1 Lime juice - To taste Garlic Each 3 eggwhite Each 2 ginger g 20 Nori sheet Each 2 1. Peel prawns. Remove digestion chute. 2. Peel and roughly chop ginger. Remove top off chill. Peel garlic.

43 1. Peel prawns. Remove digestion chute. 2. Peel and roughly chop ginger. Remove top off chill. Peel garlic. 3. Place all ingredients into food processor. process until smooth and combined. PRESSED AVOCADO Avocado Each 2 Salt - To taste Pepper - To taste Lemon juice - To taste 1. Split avocados. Remove seed. Remove skin. 2. Cut into a large dice. Season with salt, pepper and lemon juice. 3. Press avocado mix into mould. place in blast freezer to set. HORSERADDISH MILK Milk ml 125 Horseraddish Tbsp. 3 Salt - To taste Gellan g Combine ingredients in a small pot. Whisk with wire whisk until mixture reaches boiling point. Set in fridge. Blend until milk reaches a smooth consistency. CUCUMBER DRESSING Cucumber juice ml 200 chilli Each ½ Ginger g 10 Xanthan g 0.2 Lime juice - To taste 1. Blend all ingredients together. Strain. Thicken with xanthum.

44 PICKLING SOLUTION Caster sugar g 100 water ml 100 White wine vinegar ml 100 chilli Each ½ ginger G Dissolve sugar in water. Infuse ginger and chilli. Stir in vinegar.

45 TEAM QLD - METRO MAIN

46 PEPPERED BEEF PEPPERED BEEF, CAULIFLOWER, BRAISED CABBAGE BALL, BURNT ONION PUREE, MIXED MUSHROOMS, PUFFED WILD RICE, GINGER AND GARLIC, BOK CHOY HEARTS, ENDIVE, RED WINE JUS. INGREDIENTS AND RECIPES FOR 4 PORTIONS PEPPER MIX Pink peppercorn g 10 Black peppercorn g 10 White peppercorn g Blitz all peppercorns together. Set aside for later use. BRAISING STOCK CHEF Reduced Veal Stock ml 100 brown onion Each ½ peanut butter g 110 ginger g 30 red chilli Each ½ Kaffir Lime Leaf Each 3 water ml 350 MAGGI Fish Sauce - To taste 1. Brown off onion, ginger and red chilli. 2. Add peanut butter and kaffir lime leaf. Infuse for 2 minutes. 3. Deglaze with veal stock. Add water. 4. Bring to boil. Remove from heat. 5. Place braising stock and meat in pressure cooker. Braise for 50 minutes on high heat. ROAST CAULIFLOWER cauliflower Each 1 salt - To Taste pepper - To Taste 1. Cut Cauliflower into 1cm thick slices. 2. Season with salt and pepper. Roast on minutes.

47 BRAISED CABBAGE BALL Savoy cabbage Each 1 MAGGI Fish Sauce ml 30 Bok choy outer leaves Each 4 Braised meat g Pull outer leaves off savoy cabbage. Blanch for 1 minute. Refresh. 2. Combine braised meat, diced bok choy leaves and fish sauce in a small bowl. 3. Cut cabbage to size for roll. Place on cling wrap. Place 40g of braise mix in the middle of cabbage leaf. 4. Lift edges of cling wrap inwards to form a ball with cabbage around braise mix. Twist to secure. Place in fridge to set until used. BURNT ONION PUREE Thickened cream ml 200 brown onion Each ½ table salt tsp ½ 1. Sauté onion in a hot pan for 10 minutes until caramelized. 2. Heat cream in a small saucepan. 3. Blend onion and cream with salt until smooth. Store in refrigerator until use. MIXED MUSHROOMS Shitake mushroom g 100 Oyster mushroom g 100 Enoki mushroom g Slice shitake mushroom. 2. Tear oyster mushroom. 3. Tear enoki mushroom. 4. Store in fridge for later use. PUFFED WILD RICE Wild rice g 15 ginger g 10 garlic g 10 milk ml 100

48 1. Slice garlic. Julienne ginger. Soak in milk for 1 hour. 2. Puff wild rice in deep fryer. Strain from milk and fry ginger and garlic. 3. Combine puffed rice, ginger and garlic. Store at room temp until use. RED WINE JUS CHEF Reduced Veal Stock ml 200 Red wine ml 100 Red wine vinegar ml Combine red wine and red wine vinegar in a small pot. Burn off alcohol. 2. Reduce for 30 seconds on medium heat. 3. Add to hot veal stock. Reduce by 1/4, to obtain sauce consistency.

49 TEAM QLD - METRO DESSERT

50 SESAME MOUSSE SALTED CASHEW AND WHITE CHOCOLATE, OATMEAL STREUSEL, FROZEN ORANGE PUDDING, ORANGE JELLY, CARAMELIZED WHITE CHOCOLATE, SESAME TULLIE, LEMON BALM. INGREDIENTS AND RECIPES FOR 4 PORTIONS CASHEW AND WHITE CHOCOLATE BASE cashews g 200 NESTLÉ DOCELLO Arctic Chocolate (White) g 150 Table salt tsp 1 1. Roast cashews in salt. Chop coarsely. 2. Melt white chocolate. 3. Fold cashews into with chocolate. Press into mould. SESAME MOUSSE milk ml 500 White sesame seeds g 110 NESTLÉ DOCELLO Arctic Chocolate (White) g 237 Gelatine sheets Each 1 Thickened cream ml 250 Table salt tsp ½ 1. Toast sesame seeds. Blitz in food processor. 2. Infuse with milk. Strain. Return to heat. Dissolve in bloomed gelatine. 3. Pour over white chocolate. Whisk until combined. 4. Semi-whip thickened cream. Add sesame mousse base. Whisk to combine mixtures. 5. Pour over white chocolate and cashew base. Set in blast freezer. OATMEAL STREUSEL butter g 90 Plain flour g 70 caster sugar g 60 table salt g 5 UNCLE TOBY S TRADITIONAL OATS g Combine all ingredients in a medium sized bowl. Rub together with fingers until combined. 2. Bake on 180 C for minutes, stirring every 5 minutes.

51 FROZEN ORANGE PUDDING Orange juice ml 250 caster sugar g 30 Gellan g 3.5 Gelatine sheet Each 1 1. Combine orange juice, sugar and gellan in a small pot. Whisk until mixture reaches boiling point. Add bloomed gelatine. Set in fridge. 2. Blend gel. Set in moulds. Place in blast freezer to chill. ORANGE JELLY Orange juice ml 400 Gellan g 2.4 Xanthan g Combine all ingredients in a small pot. Whisk until mixture reaches boiling point. Pour into moulds and place in fridge to set. CARAMELIZED WHITE CHOCOLATE NESTLÉ DOCELLO Arctic Chocolate (White) g Cryovac white chocolate. Place in high temperature pressure cooker. 2. Cook for 15minutes. Remove from cryovac bag. Crumble. SESAME TULLIE egg white g 100 Caster sugar g 50 table salt tsp ½ white sesame seeds g 75 black sesame seeds g Whisk egg white and sugar together in a medium sized bowl. 2. Fold through sesame seeds. 3. Spread over a silpat on a flat tray. Bake on 130 C, low fan, for 10 minutes

52 TEAM QLD - REGIONAL ENTREE

53 ASIAN STYLE SCALLOP CEVICHE ASIAN STYLE SCALLOP CEVICHE WITH TOM YUM PEARLS, BABY ASIAN BOK CHOY, SPICED CRISP WITH A COCONUT KAFFIR LIME EMULSION. INGREDIENTS AND RECIPES FOR 4 PORTIONS CEVICHE Canadian Scallops kg 1 Limes (juiced) Slice the scallops finely and place them into a greased proofed tray 2. Juice the lime and pour over the scallops and allow them to cure for about 15 minutes. NUOC CHAM Hot water cups 1 White sugar cups 1 Limes (juiced) cups ½ Fish sauce cups 1/3 Ginger tbsp 1 Garlic cloves 3 Long hot chilli - 2 Coriander bunch ½ 1. Mix the hot water and sugar into a bowl to dissolve the sugar then add the other ingredients and blitz in a blender set aside in the fridge. TOM TUM PEARLS Water ml 250 MAGGI TASTE OF ASIA tom yum paste tblsp 2 Alginate g 1.8 Calcium g Stir tom yum paste in with the water then add Alginate, blitz in blender until mixture turns thick let in fridge to cool. Place calcium and water in separate bowl let chill in the fridge for 10 minutes. Once both have chilled down using a pipet drop tom yum mixture in the calcium mixture to form pearls.

54 COCONUT EMULSION MAGGI Coconut Milk Powder Mix g 200 Kaffir lime leaves 3 Water ml 400 Lime (juiced) - 1 xanthan gum Infuse kaffir lime with water add coconut powder lime and add xanthan gum and blitz to emulsify TUILE Flour g 75 Sugar g 1 Salt g 1.6 Whites g 7.5 Water ml 30 Butter g 7 Paprika tsp 2 1. Mix altogether to make a dough bake in oven. BOK CHOY Bok choy 1. Cut in half using the hearts - 4 GARNISH Dill bunch 1/2 Lemon - balm

55 TEAM QLD - REGIONAL MAIN

56 SOUS VIDE LAMB BACKSTRAP SOUS VIDE LAMB BACKSTRAP WITH A HERB COAT, CONFIT POTATO, MUSHROOM DUXCELLE, ZUCCHINI, SPICED TOMATO AND CAPSICUM COULIS FINISHED WITH VEAL JUS. INGREDIENTS AND RECIPES FOR 4 PORTIONS LAMB Lamb saddle (bone in, whole) whole 1 wholegrain mustard g Debone lamb saddle keeping the bones and carcass for stock. Roll the lamb back strap using glad wrap. Seal off in the pan, then place into cryvac bag and into sous vide machine 65 C for 45 minutes, one finished (med rare) once finished brush with wholegrain mustard then roll in herb mix HERB COAT Coriander bunch 1/2 Dill bunch 1/2 Chives bunch 1/2 Parsley bunch 1/2 1. Mix the hot water and sugar into a bowl to dissolve the sugar then add the other ingredients and blitz in a blender set aside in the fridge. MUSHROOM DUXCELLE Button mushrooms g 250 Onion g 100 Butter g 10 White wine ml 10 Garlic cloves Sweat off onion and garlic deglaze white wine add button mushrooms and herbs season with salt and pepper.

57 TOMATO AND CAPSICUM COULIS BUITONI tomato coulis ml 200 Capsicum - 1 Onion - 1 Fennel - 1 Garlic - 2 Chilli - 2 Paprika tsp 2 1. Roast off both capsicum fennel, onion, garlic in over for 160 degrees for 15 minutes place in blitz machine for then add tomato coulis and paprika and season. ROSEMARY JUS Frozen CHEF Reduce Veal Stock - - Rosemary sprigs - - Thyme sprigs - - Peppercorns - - Lamb bones - - Carrot of cuts - - Paprika tsp 2 1. Leftover bones and veg roast off and make a small stock. Reduce veal stock with small lamb stock and left over wastage. CONFIT POTATOES Rosemary sprigs - - Deseriee potato large - 4 Butter g 5 Oil - - Garlic cloves Cut potato into cubes each potato into 3 cubes shaving each edge with a potato peeler 12 cubes all up, add oil and rosemary spring place in oven for 160 degrees for 40 minutes once done brown off each cube (giving colour) in a pan.

58 ROSEMARY JUS Frozen CHEF Reduce Veal Stock - - Rosemary sprigs - - Thyme sprigs - - Peppercorns - - Lamb bones - - Carrot of cuts - - Paprika tsp 2 1. Leftover bones and veg roast off and make a small stock. Reduce veal stock with small lamb stock and left over wastage. ZUCCHINI Zucchini Using a melon baller ball out 12 small Zucchini balls and place in cry vac machine and in sous vide machine. ZUCCHINI Carrot Julienne carrot and place in deep fryer and salt used ad garnish.

59 TEAM QLD - REGIONAL DESSERT

60 COCONUT & PINK PEPPERCORN MOUSSE CUCUMBER CORIANDER LIME JELLY, BLACK SESAME PRALINE, AVOCADO & LIME EMULSION. INGREDIENTS AND RECIPES FOR 4 PORTIONS MOUSSE NESTLÉ DOCELLO No Bake Egg Custard Mix Grams 45 MAGGI Coconut Milk Powder Mix Grams 120 water Grams 226 Pink peppercorns Grams 15 cream Grams 20 white pepper Grams 0.1 sugar Grams 1 Gelatine Leaf 2 Kaffir lime Leaf 2 1. Soak gelatine. Roast pink peppercorns in a hot dry pan; until you can smell the aroma escape. Dissolve the Coconut Milk Powder in warm water. Add 1/3 of the Coconut Milk Powder Mix to the No Bake Egg Custard Mix. Boil remaining milk mix with peppercorns & Kaffir Lime. Once boiled slowly add the custard mix to temper. Once all combine place back on stove; and continually stir for another 2-3 minutes or until the mix thickens. Take off heat & strain out. Add gelatine. Set aside in the fridge to cool. Whip cream to about 80% whipped. Fold cream into the custard mix. Refrigerate. JELLY cucumber Each 1/2 lime Each 1/2 sugar Grams 30 coriander Stick 1 water Grams 50 Gelatine Leaf 4 1. Soak gelatine. Zest lime & add a pinch of sugar; rub together. Blitz Cucumber, coriander and lime. Pass through a fine sieve. Take out 83g of juice, set aside. Place sugar and 1/3 or the remaining juice in a pot and heat until sugar dissolves. Add gelatine. Pour into required moulds. Cover and set in fridge.

61 PEARLS Alginate powder Grams 0.6 Calcium Chloride Grams 0.4 water Grams The remaining 83g of juice. Make into pearls. Blitz the juice and alginate together until thick. Refrigerate. Stir and dissolve calcium chloride and ice water together. Put juice into syringe and slowly drop into water mix. Once done, scoop out with a sieve. Refrigerate. PRALINE butter Grams 20 sugar Grams 20 cashew Grams 10 Black Sesame Grams 10 water Grams Roast cashews. Put butter, sugar & water in a pot & bring to the boil. Add nuts and seeds. Continue to stir & cook until it caramelises. Take off and pour onto silpat mat, let set. Chop finely. CHOCOLATE NESTLÉ DOCELLO Royal (Dark) Grams take 5 chocolate chips, using a micro plane grate into a container. Set aside. Melt remaining chocolate & heat to 42 degrees. Using the tabeling method, bring back to 38 degrees. Using a pallet knife; spread chocolate onto the sides of the moulds. Set aside until set. Pop out and use. EMULSION lime Each 1 ½ sugar 1 Grams 27 pears Each 1 sugar 2 Grams 150 water Grams 150 Xanthan Gum Grams 0.2 avocado Each ½

62 1. Zest limes. Peel & core pear. Make a sugar stock with sugar & water. Boil with ½ lime zest. Add pear & poach until soft. Strain out pear, let cool. Rub sugar 1and zest together. Blitz zest sugar, juice and pear. Add & blitz avocado. Add xanthan gum & blitz until thick. Refrigerate until ready to use.

63 TEAM SA ENTREE

64 ROASTED CAULIFLOWER POACHED TROUT, CRISP KALE, LEMON BEURRE BLANC INGREDIENTS AND RECIPES FOR 4 PORTIONS Ocean Trout g 500(front end of fish) Olive oil ml 400 salt g 60 dill bunch 1 lemon each 6 carrot each 4 shallot each 4 thyme b 1 White wine ml 300 cream ml 500 cauliflower each 1 CHEF Reduced Veal Stock ml 200 celeriac each 1 kale bunch 1 Rice wine vinegar ml 150 sugar g 100 garlic g 50 turnip each 2 MAGGI Fish Sauce ml 10 butter g 100 MAGGI Classic Béchamel Sauce Mix g 50 Nasturtium leaves punnet 1 parsley bunch 1 milk ml 200 Water L 2 fennel seeds g 10 coriander seeds g 10 gelatine each 8 pepper corns g 50

65 1. Sanitise bench, set up work area and a chopping board. Preheat oven to 180 degrees, turn fryer on to 150 degrees, set up sous vide. 2. In a pot place 200ml white wine, fish sauce, peel carrots and shallots and dice into cubes with celery and lemon, place in pot with thyme. Reduce by half. 3. Add 400ml cream and reduce by 1/3 4. Strain and store and refrigerate, dice 50g butter and place with reduction. 5. Peel celeriac into cubes then season and add 50g butter and 200ml cream and cook until celeriac is soft then using the spice grinder turn into a puree. Make Béchamel Sauce stir in béchamel sauce mix powder with milk until lump free, bring water to boil then add slurry and whisk until thick. Add béchamel to celeriac puree and criovac. Place in sous vide 6. Wash cauliflower and cut into florets using half season add spices and oil roast 20minutes before service. 7. Make a pickling liquid with 150ml rice wine vinegar and 50g sugar, coriander and fennel seeds bring to boil place cauliflower in liquid take off heat and chill. 8. Blanch 1 bunch parsley then blitz with olive oil and strain. 9. Wash and pick kale then dry in paper towel and fry 10 minutes before service. 10. Wash and chop dill, zest one lemon and zest 1 clove of garlic and mix together 11. Place plates in oven 12. Cut Salmon portions into 4 x80g then place gremolata onto the skin then place 20ml of reduced stock into bag then criovac with olive oil. Poach for 3-4min, remove from bag seal skin and serve.

66 TEAM SA MAIN

67 SOUS VIDE SPICED LAMB ROASTED EGGPLANT, CHAR PENCIL LEEKS WITH KIPFLER S ACCOMPANIED BY A PORT GLAZE INGREDIENTS AND RECIPES FOR 4 PORTIONS CHEF Reduced Veal Stock g 200 onion each 1 carrot each 2 celery bunch half thyme bunch 1 port ml 300 Pencil leek each 12 butter g 150 Kipfler chips + kipfler pot confit Ea/g 6/400 eggplant each 2 garlic g 50 Olive oil ml 300 Lamb saddle Whole 1 almond g 100 Lemon each 2 Red beetroot each 4 Yoghurt g 50 Raisins g 100 Cayenne pepper g 20 sugar g 100 salt g 100 Peppercorn black g 10 cumin g 20 Cream cheese g 100 MAGGI Classic Demi-Glace Sauce Mix g 50 coriander g 20 Currant jelly g 50 Smokey paprika g 20 NESCAFÉ Gold Original g 150 Pink pepper corns g 20

68 1. Set sous vide to 53 degrees 2. Clean lamb saddle. 3. Make spice rub-blitz together, coriander, sugar, salt, pink peppercorns, NESCAFÉ Gold Original, cumin, smoky paprika and cayenne pepper. Rub over meat then criovac with olive oil. Place in sous vide 4. Reduce port by 2/3 5. Place in medium pot 200ml CHEF Reduced Veal Stock, 600ml water, peel carrots and onions and add to pot with celery, reduced port and thyme. Reduce by 2/3 then add red currant jelly. Add MAGGI Demi-Glace Sauce Mix to thicken jus. 6. Place 200ml olive oil and 100g butter into a pot and place salt and remaining kipfler potatoes in on medium heat and cook until soft. Plates in oven. 7. Slice kipfler potatoes with mandolin then dry in paper towel and fry until crisp, season in a bowl set aside. 8. Cut 2 eggplants in half and score olive oil, season then add sliced garlic using a mandolin and roast until soft/18min. Scoop out flesh and blitz with butter and chopped thyme. Place in piping bag, seal then place into water bath. 9. Toast cumin seeds. Peel and cut beetroot, season and oil then roast at 180 until soft then blitz with cumin seeds, cool slightly then add cream cheese and yoghurt. Place in piping bag/squeezy bottle. Then in water bath. 10. Blanch leek then sauté in butter with crushed almonds, season. 11. Bring 150ml port to boil then place in dried raisins. 12. Start plating

69 TEAM SA DESSERT

70 RHUBARB APPLE MOUSSE SALTED CRUMB, GRAPEFRUIT CURD, THYME POACHED PEAR INGREDIENTS AND RECIPES FOR 4 PORTIONS Rhubarb each 6 plain flour g 200 sugar g 700 Butter unsalted g 200 eggs each 4 Grapefruit each 3 port ml 200 Cinnamon Quills each 1 Cloves g 5 pear each 4 thyme bunch 1/2 NESTLÉ DOCELLO Arctic Chocolate (White) g 250 NESTLÉ DOCELLO Royal Chocolate (Dark) g 250 CARNATION Creamy Evaporated Milk ml 250 Walnuts g 150 salt g 50 cornflour g 50 UNCLE TOBYS Traditional Oats g 100 Lemon balm bunch 1 MAGGI Coconut Milk Powder Mix g 100 NESTLÉ DOCELLO French Vanilla Flavoured Mousse Mix g Melt chocolate and paint moulds then freeze 2. Mousse - chill Evaporated Milk 200ml then whip with 100g French Vanilla Mousse Mix. 3. Poach rhubarb and apple in syrup with aromats once cool strain and add the mousse then pipe into mould and freeze 4. Peel and poach pears with thyme, cloves and cinnamon 5. Make curd - whisk eggs with cornflour, whisk grapefruit juice and sugar over low heat then temper egg mix and whisk together until thick then add butter until silky and smooth. Refrigerate 6. Toast flour with coconut milk powder, then mix in sugar, butter, salt and oats then toast again in oven until golden brown 7. Toast walnuts, crush and add to crumb 8. Plate up

71 TEAM TAS ENTREE

72 CITRUS CURED OCEAN TROUT SCALLOP AND PRAWN MOUSSELINE, PEPPER CORAL, COCONUT LAKSA MAYONNAISE AND PICKLED MUSHROOM SALAD INGREDIENTS AND RECIPES FOR 4 PORTIONS CURED OCEAN TROUT salt (fine) grams 500 sugar (castor) grams 400 lemon (zest) each 1 lime (zest) each 2 Ocean Trout grams TBC 1. Mix Salt and Sugar and add the zest of the lemons and limes. 2. Pour half the mixture into a tray. 3. Place ocean trout into try and cover with the rest of the mixture. SCALLOP AND PRAWN MOUSSELINE Scallops grams 100 Prawns (whole) grams 250 salt grams 4 cream grams 90 lemon juice each 1/2 lemon zest each 1 1. Clean Prawns and Scallops and put into blender with eggs, salt and lemon juice/zest. 2. Blend until a paste is formed, slowly add cream. 3. Blend until smooth. 4. Reserve for cooking. COCONUT LAKSA MAYONNAISE MAGGI Coconut Milk Powder Mix grams 25 MAGGI TASTE OF ASIA Laksa Paste grams 6 water grams 75 White Wine Vinegar grams 10 Vegetable Oil grams 400

73 1. Blend the coconut milk powder with water. 2. Once it has turned into milk, add the laksa paste. 3. Once fully combined, add the vinegar. 4. Add in oil, while blending, until fully emulsified. PEPPER CORAL Pink peppercorns grams 5 plain flour grams 10 water grams 80 oil grams Add all ingredients together in a blender and process until combined. 2. Pour into bottle. 3. Heat pan on high, add splash of oil to pan. 4. Pour some of the mixture into the pan and cook until done. PICKLED MUSHROOMS Shiitake Mushrooms grams 80 Enoki Mushrooms grams 80 salt grams 20 sugar grams 50 White wine vinegar grams 125 water grams 250 Olive oil grams 100 Mirin grams Add Salt, Sugar, Vinegar, Oil, Water and Mirin to a pot and bring to the Boil. 2. Remove from heat and add mushrooms. 3. Reserve in fridge.

74 TEAM TAS MAIN

75 PAN ROASTED LAMB FENNEL AND ONION PUREE, PICKLED BEETS, WHOLE ROASTED CARROT, POTATO TUILE, MISO SAUCE AND WALNUT SALT INGREDIENTS AND RECIPES FOR 4 PORTIONS FENNEL AND ONION PUREE Baby Fennel each 2 brown onions each 2 vegetable oil grams 10 MAGGI Gluten Free Mashed Potato Mix grams Saute onions in a medium pan. 2. Roughly dice fennel and add to a cryovac bag. 3. Add onions to cryovac bag with fennel. 4. Vac hard and boil until cooked. 5. Process in a blender and add mash potato mix. 6. Pass and reserve for service. VEAL AND RED MISO SAUCE Castor sugar grams 112 White Wine grams 45 Mirin grams 45 Red miso grams 200 CHEF Reduced Veal Stock grams Put white wine, veal stock and mirin into a pan and reduce by half. 2. Add in sugar and dissolve. 3. Blend in miso until smooth. POTATO TUILE water grams 120 MAGGI Gluten Free Mashed Potato Mix grams 30 vegetable oil grams 40 Polenta grams 10

76 1. Add all ingredients together in a bowl and mix. 2. Pour into a bottle. 3. Oil a pan and put on high heat. 4. Pour some of the mixture onto the hot pan and cook. 5. Reserve for service. BEETROOT PICKLE White Wine vinegar grams 125 sugar grams 50 salt grams 20 water grams 250 Mirin grams 30 Star anise each 2 1. Add vinegar, sugar, salt water, oil and star anise to a pot, bring to the boil. 2. Add in prepared beets and cook. 3. Reserve for service. WALNUT AND THYME SALT walnuts grams 120 thyme bunch 0.3 salt grams Toast off walnuts in a pan. 2. Blend with salt. 3. Reserve.

77 TEAM TAS DESSERT

78 CARAMELISED WHITE CHOCOLATE CREMEUX WITH LEMON SPONGE, ROASTED WALNUT WHITE CHOCOLATE COCONUT SOIL, ORANGE RHUBARB CURD, COCONUT LEMON MOUSSE AND CINNAMON CORAL TUILE INGREDIENTS AND RECIPES FOR 4 PORTIONS CARAMELISED WHITE CHOCOLATE CREMEUX NESTLÉ DOCELLO No Bake Egg Custard Mix grams 45 milk grams 335 NESTLÉ DOCELLO Arctic Chocolate (White) grams Cryovac white chocolate and steam in convotherm for 1 hour 2. Bring ¾ of milk to a boil, add caramelised white chocolate 3. Remaining ¼ milk, mix with custard mix and pour into hot milk mixture 4. Stir until combined, then blitz together off heat and pour into moulds 5. Set in freezer WALNUT WHITE CHOCOLATE COCONUT SOIL NESTLÉ DOCELLO Arctic Chocolate (White) grams 100 MAGGI Coconut Milk Powder Mix grams 50 walnut grams Crush up walnuts roughly, place on silpat and roast for 8-10 mins on Using the same caramelised white chocolate for the cremeux place in bowl and add coconut powder to desired amount 3. stir in roasted walnuts and mix together to form crumb 4. place in fridge until ready to plate CINNAMON CORAL TUILE water grams 80 oil grams 60 flour grams 10 cinnamon teaspoon 2 sugar grams Heat pan on high 2. Mix the sugar and desired amount of cinnamon together, set aside 3. Add water, flour, oil and cinnamon to bottle 4. Add a pool of oil on pan, get nice and hot 5. Use bottle to pour mix on hot pan, let it cook until all moisture is gone 6. Transfer tuile off the pan to a cloth and immediately sprinkle cinnamon sugar on top

79 ORANGE RHUBARB CURD rhubarb grams 340 sugar grams 100 water grams 59 orange each 1 butter grams 20 egg each 1 egg yolk each 1 1. Place rhubarb, sugar, orange zest and juice (make up liquid to 59ml with the rest being water) into a saucepan and cook on low heat for 10-15mins 2. Take off heat and use bar mix to blend together 3. Over a double boiler, place rhubarb mix with the eggs and butter and cook until thickened 4. Place into fridge to let cool, ready for plating COCONUT MOUSSE milk grams 250 NESTLÉ DOCELLO French Vanilla Flavoured Mousse Mix grams 100 MAGGI Coconut Milk Powder Mix grams 50 lemon each 1 1. Place coconut powder, milk and mousse powder into mixer 2. Mix on medium for 1 minute, scrape down 3. Mix on full speed for 6 mins until light and fluffy 4. Fold in lemon zest to taste 5. Transfer to fridge until ready for plating LEMON SPONGE egg each 4 egg yolk each 2 flour grams 60 sugar grams 50 lemon each 3 1. Whisk together eggs, egg yolks, sugar, flour and lemon juice until mix is smooth 2. Transfer in siphon canister 3. Charge with 2 chargers 4. Place into fridge for at least an hour, shaking every so often 5. Shake really well before using 6. Fill cup ½ way that has been greased and pierced 7. Microwave for 40 secs 8. Transfer to chopping board to cool before tearing into pieces 9. Ready for plating

80 TEAM VIC ENTREE

81 BLACK AND BLUE OCEAN TROUT PRAWNS TWO WAYS, NORI AND COUS COUS SAND, CHAWANMUSHI, PICKLED DAIKON, RIED ENOKI, BLACK SESAME PUREE AND AVOCADO MOUSSE INGREDIENTS AND RECIPES FOR 4 PORTIONS NORI BUTTER Seaweed Sheet Ea G 3 10 Butter G Blend seaweed and sieve, keep some aside for cous cous 2. Mix into softened butter BLACK AND BLUE OCEAN TROUT Nori Butter G 25 Ocean Trout G 250 Salt Table G Clean and remove skin, bones and excess blood or fat 2. Cover with salt and cure for 10 minutes 3. Wash off the salt and pat dry 4. Spread nori butter, wrap in glad wrap and sous vide at 42.5 for 10 minutes 5. Chill, portion and seal on a smoking hot pan till almost black 6. Brush with olive oil and dust with ash PRAWN (BODY) U10 Green Prawns G 80 Nori Butter G 25 Salt Table G 2 Pepper Black Whole G 2 1. Remove heads and shells, cut the tail and place a skewer through the middle 2. Season and baste with nori butter until just cooked

82 NORI AND COUS COUS SAND Seaweed Sheet Ea G 6 20 Cous Cous G 100 Water G 125 Vegetable Oil G 25 Olive Oil G 10 Salt Table G 5 1. Boil water and pour over cous cous, leave until water has absorbed then fluff with a fork 2. Season and pan fry with oil until crispy 3. Dry and mix with nori dust CHAWANMUSHI Eggs 55gm Filler G Ea Eggs 55gm Filler (Yolk) Ea 1 Shitaki Mushrooms G Ea CHEF Reduced Shellfish Stock G 50 MAGGI Fish Sauce G 5 Water G 250 Salt Table G 2 1. Boil the shiitake with water, CHEF Reduced Shellfish Stock and MAGGI Fish Sauce 2. Mix with eggs and season 3. Steam in NESTLÉ DOCELLO Dariole Moulds wrapped in glad wrap for about 7 minutes or until just set PICKLED DAIKON Daikon Radish Ea ½ Vinegar White Wine G 60 Mirin G Sheet the daikon and compress with mirin and vinegar

83 ENOKI Enoki Mushrooms Ea 1 Salt Table G 2 1. Fry the Enoki mushrooms and 180 C and dry 2. season AVOCADO MOUSSE Cream G 25 Avocados Ea 2 Salt Table G 2 Lemon G Whip cream 2. Blend all ingredients together and season BLACK SESAME PUREE Sesame Seeds Black G 70 Water G 700 Sugar Caster G Heat the black sesame with the water and sugar until softened 2. Blend and pass PRAWN (LEGS) U10 Green Prawns (Legs) G Offcuts Vegetable Oil G 5 Salt Table G 2 1. Squish the prawn legs and dry 2. Pan fry until crispy and season

84 CRISPY SKIN Ocean Trout (Skin) G Offcuts Salt Table G 5 1. Clean the skin 2. In between two sheets of baking paper and trays with weights bake at 150 degrees for 20 minutes BLACK SESAME TUILE Black Sesame Puree G 15 Salt Table G 10 Sugar Caster G 65 Eggs 55gm Filler (White) G 52.5 Butter (Melted) G 65 Plain Flour (Sifted) G 60 1Cream butter sugar and salt, add in egg whites then the flour 2. Mix through the black sesame puree 3. Bake at 180 degrees for 4 minutes SEAWEEED ASH Seaweed Sheet Ea G Burn the seaweed with a blowtorch and blend 2. Sieve GARNISH Nasturtium Leaves Ea Cut the nasturtium leaves with cutters

85 TEAM VIC MAIN

86 CELERIAC LAMB WELLINGTON CARROT PARCEL, MIXED MUSHROOM PITHIVIER, SWEET POTATO PUREE, PUFFED WILD RICE, COFFEE JUS, VEAL WAFER INGREDIENTS AND RECIPES FOR 4 PORTIONS SALTED CELERIAC Celeriac Ea 1 Salt Table G Sheet celeriac and then salt for 5 minutes 2. Wash off salt thoroughly and dry 3. Pickle with some liquid from the daikon pickle MOUSSE Whole Lamb Saddle (Offcuts) Ea G Cream G 50 Egg (White) Ea G 1 30 Salt Table G 5 Pepper Whole Black G 5 Chives Bunch 1/4 1. Finely slice chives 2. Blend the offcuts of the lamb with the other ingredients 3. Season and mix with a bit of the duxelle mix LAMB Whole Lamb Saddle (Loin) Ea G Olive Oil Ml 50 Salt Table G 5 Pepper Whole Black G 5 Kale Ea 1 1. Clean the lamb 2. Season and seal 3. Blanch kale in boiling salted water 4. Cut through the middle and fill with kale and the mousse mix 5. Wrap the outside with kale and then roll the mousse around 6. Wrap in glad wrap and sous vide at 60 C for 1 hour 7. Rest for 10 minutes

87 CARROT PARCEL Orange (Peel) Ea ½ CARNATION Creamy Evaporated Milk G 40 Salt Table G 2 Carrot G 100 Star Anise G 4 Sugar G 8 Milk G 40 Cream G 60 Butter G Make a carrot mince by sautéing all excess carrot with butter 2. Then add all other ingredients including Carnation Creamy Evaporated Milk until slightly softened 3. Blend and season 4. Shape the carrot and garnish 5. Roll and freeze slightly MUSHROOM DUXELLE Chervil Bunch 1/4 Button Mushrooms G 60 Butter G 10 Garlic G Ea 8 2 Swiss Mushrooms G 60 Field Mushrooms G 120 Table Salt G 5 1. Blend the ingredients together and sauté with butter 2. Finely chiffonade the chervil 3. Season and chill MUSHROOM DUXELLE Sweet Potato Ea G Unsalted Butter G 30 Cream G 20 Milk G 100 Salt Table G 5

88 1. Roast the sweet potato in foil at 180 C for 45 minutes 2. Blend with heated butter, milk and cream 3. Season and pass COFFEE JUS Water G 1500 CHEF Reduced Veal Stock G 500 MAGGI Classic Demi-Glace Sauce Mix G 10 Carrot Ea Offcuts Celery Sticks Ea 1 Leek Ea 1 Brown Onion Ea Offcuts Thyme Sprig 3 Rosemary Sprig 1 Garlic Ea ¼ Whole Lamb Saddle(Bones) Ea 1 Red Wine Ml 300 BUITONI Sugo al Pomodoro (Tomato Coulis) G 24 NESCAFÉ Gold Original G 12 MAGGI Fish Sauce G 12 Sesame Seeds G 12 Mirin G 24 Golden Syrup G 30 Port Ml 100 Red Currant Jelly G 25 Worscterschire G Start with a mirepoix and add BUITONI Sugo al Pomodoro (Tomato Coulis) and MAGGI Fish Sauce 2. Roast the lamb bones and add to mix 3. Add all other ingredients excluding MAGGI Classic Demi-Glace Sauce Mix 4. Cook until the CHEF Reduced Veal Stock and NESCAFÉ Gold Original sauce reduces 5. Strain and add Demi-Glace VEAL WAFER CHEF Reduced Veal Stock G 20 Water Ml 100 Plain Flour G 10 Vegetable Oil G 20

89 1. Mix all ingredients together including CHEF Reduced Veal Stock 2. In a hot well oiled pan pour mix and then lower down the heat 3. Wait until it is cooked through and dry on paper towel, season COCONUT AND YOGHURT Self-raising Flour G 100 Plain Flour G 200 Butter G 160 Yogurt G 100 MAGGI Coconut Milk Powder Mix G 40 Water G 40 Coconut Cream G 60 Egg Yolk G offcuts 1. Blend MAGGI Coconut Milk Powder Mix with water then scale 60g 2. Add to the rest of the mix and mix together 3. Roll and leave to set in the fridge 4. Cut two circles and fill with mushroom duxelle mix 5. Brush with egg yolk, freeze and repeat two more times 6. Score and bake at 180 C for 10 minutes PUFFED WILD RICE Wild Rice G 20 Table Salt G 2 1. Puff wild rice in oil that is at 220 C 2. Drain and season GARNISH Chervil Sprigs 4 Pea Shoots Sprigs 4 Celeriac G Offcuts 1. Pick chervil and pea shoots 2. Stamp celeriac

90 TEAM VIC DESSERT

91 TOFFEE APPLE MOUSSE SPICED SPECULOOS, WHITE CHOCOLATE SOIL, GINGER MERINGUE, SWEET POTATO SKINS, AERATED FROZEN YOGHURT, LEMON AND LEMON BALM CURD INGREDIENTS AND RECIPES FOR 4 PORTIONS APPLE CREAM Cream G 300 Red Delicious G Finely dice apples 2. Heat with cream for 20min on low heat until apples very soft and the flavor has infused 3. strain and cool APPLE CARAMEL Green Apple G 180 Castor Sugar G 50 CARNATION Creamy Evaporated Milk Ml 200 Cinnamon Ea 1 Cloves Ea 3 Milk Ml Peel and dice apples 2. Make a dry caramel with sugar 3. Deglaze the sugar with the CARNATION Creamy Evaporated Milk 4. Add diced apples, cinnamon and cloves and cook till tender 5. Remove cinnamon and cloves 6. Blend with milk and pass through a fine chinois TOFFEE APPLE CRÈME PATISSERIE Apple Caramel G 190 Milk Ml 60 NESTLÉ DOCELLO Crème Pâtissière Dessert Mix G 80 Cream G 100 Apple Cream G 200 Orange (Zest) Ea 1

92 1. In a kitchen aid add chilled Apple Caramel mix and NESTLÉ DOCELLO Crème Patisserie Dessert Mix 2. Beat with paddle on low for 2 min 3. Beat with paddle on high for 6 minutes 4. Whip Apple cream to soft peaks 5. Fold into the Apple Crème Pat mix 6. Whip regular cream to soft peaks 7. Fold into the Apple Crème Pat mix 8. Reserve in piping bag CARAMEL APPLE BUTTERSCOTCH COMPOTE Red Delicious G 80 Caster Sugar G 50 Cream G 100 Butter G 50 Salt G 2 Star Anise Ea 2 1. Make a dry caramel with sugar 2. Deglaze with cream 3. Add butter, apples and star anise 4. Cook till tender 5. Remove star anise COCONUT GLAZE MAGGI Coconut Milk Powder Mix G 200 Water G 400 Gelatin Sheets Ea 3 Spinach G Blanch spinach in boiling water, chill in ice 2. Squeeze excess water and blend with mix 3. Bloom the gelatin sheets in ice water 4. Blend warm water with the MAGGI Coconut Milk Powder Mix 5. Add bloomed gelatin and heat 6. Strain and cool slightly, then pour over the set Apple Mousse WHITE CHOCOLATE SOIL NESTLE DOCELLO Arctic Chocolate (White) G 100 Castor Sugar G 200

93 1. Heat sugar with a touch of water to 140 degrees 2. Add in NESTLÉ DOCELLO Arctic Chocolate (White), take off the heat and whisk thoroughly as soon as possible AERATED FROZEN YOGHURT Cream G 200 Yoghurt G 150 Milk G 175 NESTLÉ Sweetened Condensed Milk G 70 Lemon Juice G Using a stick blender blitz all ingredients including NESTLE Sweetened Condensed Milk together until smooth 2. Strain into siphon 3. Charge with two gas bulbs 4. Release the foam into two takeaway containers and blast chill until completely frozen GINGER MERINGUE Egg (White) G 100 Caster Sugar G 200 Ginger Ground G 1 1. Mix all ingredients 2. Heat over bain marie till sugar dissolves 3. Whip into stiff peaks 4. Spread onto baking sheet 5. Bake at 100 for 30min SWEET POTATO SKINS Sweet Potato (Skin) G Offcuts Sugar G 50 Ground Ginger G 1 1. Fry at 180 degrees and dust with ginger sugar

94 LEMON AND LEMON BALM CURD Lemon Juice G 50 Lemon Zest Ea 1 Egg Yolk Ea 1 Eggs Ea 1 Sugar G 60 Butter G 25 Micro Lemon Balm G 5 1. Whisk together sugar, yolks, juice, zest and the lemon balm 2. Whisk continually on top of a bain marie until thickened 3. Take off the heat and whisk through butter SPICED SPECULOOS Caster sugar G 100 Ground star anise G 1 Ground cinnamon G 1 Butter G 40 Water G 20 Plain flour G 100 SR flour G Mix sugar, butter and water in a saucepan and heat till sugar dissolves 2. Mix with dry ingredients 3. Roll to 3mm thickness 4. Chill, cut, bake at 180 till golden SPICED SPECULOOS NESTLÉ DOCELLO Royal Chocolate (Dark) G 100 NESTLÉ DOCELLO Arctic Chocolate (White) G Melt chocolate and make into desired shape SPICED SPECULOOS Micro Lemon Balm Ea 1 1. Wash lemon balm

95 TEAM WA ENTREE

96 SEAFOOD TASTING PLATE SCALLOP CEVICHE, PANKO CRUMBED PRAWN, SOUS VIDE TROUT INGREDIENTS AND RECIPES FOR 4 PORTIONS Scallop EA 5 Orange EA 1 Lemon EA 1 Lime EA 2 Coriander B ½ Shallot EA 1 Prawns EA Chilli EA 3 Panko Crumb G 200 Plain Flour G 150 Egg EA 4 Milk ML 100 Cayenne Pepper G 5 Ground Ginger G 5 Ground Coriander G 5 MAGGI Coconut Milk Powder Mix G 25 Trout G 400 Parsley B 1/3 Chervil B 1/3 Horseradish G 10 Yogurt ML 125 Dijon Mustard G 15 Salt G 100 Pepper G 100 Nori sheet EA 1

97 1. Trim trout and take skin off. Put in vag bag. Hang yogurt 2. Peel and de-vain prawns then crumb 3. Slice scallop and make marinade 4. Make coconut and lime mayonnaise 5. Cut Nori sheet to size 6. Cut shallot and fry 7. Chop parsley and chervil for trout 8. Crip trout skin 9. Mix scallop with marinade 10. Sous vide trout at 42 degrees 11. Mix yogurt and horseradish 12. Deep fry prawn 13. Coat trout in herbs, portion 14. Re-brush scallop before serving 15. Plate up

98 TEAM WA MAIN

99 LAMB BACK STRAP CARROT PUREE, LAMB AND MUSHROOM TORTELLINI, GREEN BEANS, PICKLED ZUCCHINI, JUS AND BLACK PEPPER TUILLE INGREDIENTS AND RECIPES FOR 4 PORTIONS Lamb Saddle EA 1 Garlic G 20 Thyme B ¼ Rosemary B 1/4 Onion EA 1 Carrot EA 5 Celery B 1/2 Leek EA 1 Red wine ML 250 CHEF Reduced Veal Stock LTR.5 Button mushroom G 250 Balsamic Vinegar ML 50 Caster Sugar G 100 Butter G 200 Red Currant Jelly ML 50 Egg EA 2 Plain flour G 250 Pepper white ground G 50 Water ML 50 Green Beans G 100 Lemon EA 2 Green Zucchini EA 2 Olive oil ML 200 Salt G 50 Pepper Black Kibbled Fine G 50 CARNATION Creamy Evaporated Milk ML 100 White wine vinegar ML 100 Nasturtium Leaves B 1/3 MAGGI Classic Demi-Glace Sauce Mix G 50

100 1. Debone Saddle 2. Take back strap off loin 3. Chop Mirepoix 4. Put rest of saddle and mirepoix in pot and brown 5. Deglaze pot with red wine 6. Add CHEF Reduced Veal Stock and herbs 7. Pressure cook for 1 hour 8. Make pasta dough and tuille mix 9. Boil carrots for puree 10. Chop and sweat off mushrooms 11. Vac lamb back strap with garlic and herbs 12. Blanch beans, Slice zucchini and pickle 13. Put tuille in shape 14. Separate liquid from pressure cooker and shred lamb 15. Reduce liquid and add MAGGI Demi-Glace Sauce Mix and gastric 16. Roll, fill and shape tortellini 17. Make carrot puree and espuma 18. Sous vide lamb back strap for 45m 19. Put plates in oven till warm 20. For serving cook tortellini, reheat beans and re-heat carrot puree 21. Seal lamb and let rest, brush with butter and season 22. Assemble dish on warm plate

101 TEAM WA DESSERT