Entertain in style

Ingredients:

• 1 side of trout (1-1.5kg)
• 1kg creme fraiche
• 125g salmon roe
• 1 punnet edible flowers
• 1 piece purple daikon, thinly sliced

Curing mix for trout

• 1 bottle of Seppelt's sparkling shiraz
• 400g sugar
• 100g salt
• 200g grated beetroot

Preserved orange gel

• 250ml orange juice
• 250ml mandarin juice
• 48g gelatine powder
• 100g sugar
• 5g citric acid

Method:

• For the cured trout, place the sparkling shiraz in a heavy-based pan and simmer until it is reduced by a third. Allow to cool completely.
• Add the sugar, salt and grated beetroot.
• Place the trout in a deep tray and smoother it with the curing mix, making sure all areas are covered. Cover with foil and allow to cure for 24 hours in the fridge.
• After 24 hours, remove from the fridge and rinse off the cure mix under cold water and pat dry with paper towel. Slice thinly with sharp knife.
• For the preserved orange gel, bring the orange and mandarin juice to a boil.
• Meanwhile, in a medium mixing bowl, mix the gelatine powder and sugar together with a whisk before adding to the juice mix.
• Add citric acid and continue to whisk for a minute.
• Remove from heat and pour the mixture into a deep tray to allow to cool and set (a lasagne tray is ideal).
• Once set, transfer the set mass into a jug and blitz with stick blender.
• To assemble, take slices of the trout and place randomly place on your plate/platter.
• Place the crème fraîche into a piping bag and pipe dots of the mixture onto the plate/platter near the trout. Ensure that there is a good ratio of trout to crème fraîche.
• With a teaspoon, sprinkle salmon roe over the trout, then with your hands, proceed to sprinkle the purple daikon (if using) and edible flowers onto the plate/platter.

Serves 25 as a light starter or grazing board

Ingredients

• Thinly sliced rare beef
• Ponzu gel
• Kewpie mayo
• Pickled kohlrabi ribbons
• Black sesame seeds
• Togarashi mis
• Pickle baby cucumbers
• Fried julienne ginger
• Sticky rice (sushi rice cooked as per package direction)

Assmebly

• Place some rice on one section of the box. Place a teaspoon of kewpie on one side of the rice and a teaspoon of ponzu gel on the other side of the rice.
• Place thinly sliced beef on top of rice. Mix black sesame seeds, togarashi and fried ginger together. Sprinkle some of this mix on top of beef.
• Place some pickled kohlrabi in other section of the box and pickled cucumber in last section of box.

Ingredients

• 500ml GF soy sauce
• 75ml Yuzu juice
• 90ml Mirin
• 90ml Sake
• 10g Katsuobushi
• 20g kombu
• 9g agar

Method

• Mix all ingredients together except yuzu and agar in a pot. Bring to the boil and turn off.
• Remove Kombu and strain. Place back in a pot and add agar. With a whisk, mix very well until it reached 90° Celsius.
• Add Yuzu and transfer to a container. Let cool to set in the fridge.
• Once set, blitz with a food processor to a pipe-able gel.

Ingredients

• 1kg Beef tenderloin

Method

• Clean all fat off the striploin, remove the cap from end. Cut in half.
• Place grill plate over the burners or use BBQ with the smooth/flat side facing upwards.
• Rub the beef with vegetable oil and season generously with salt. Sear all sides relatively well, without getting too much of a crust as this will make it difficult to slice.
• Transfer to a flat tray and cool in the fridge. Preheat oven to 80° Celsius.
• Cook beef until the internal temperature reaches 46° Celsius (approx. 30 min- depends on size).
• Chill immediately. Once completely cool, slice very thinly with a very sharp knife.

Ingredients:

• 500ml white wine vinegar
• 500ml water
• 250g sugar

Method

• Place everything in a pot and bring to the boil.
• Cool down completely and place in fridge.

Ingredients

• 1 Kohlrabi
• 200ml pickling liquid

Method

• Peel kohlrabi. Chop in half is required so that it is not wider than the peeler you are using.
• Using a peeler, make ribbons and place in a container with pickling liquid (enough to cover it) for at least 2 hours.

Ingredients

• 1 Fresh ginger

Method

• Peel ginger and slice as thin as possible to create little strips. Heat a small pot with oil up to 160° Celsius.
• Place ginger strips in hot oil, being careful as it may spit hot oil.
• Once ginger has crisped up and some colour, strain with a strainer into a hot resistant container. Let cool.

Ingredients

• 100g baby cucumber
• 200ml pickling liquid

Method

• This component is to be done just before serving.
• Slice very thinly each cucumber.
• Place in pickling liquid for about 15min. Drain completely and serve.