White truffle custard, mushroom ragu

From the first time I made Thomas Keller’s white truffle custards I served them with a mushroom “ragu” rather than Keller’s black truffle “ragu” of veal stock base. I feel mushroom and truffle is a good combo, and never looked back: porcini, chicken stock, perhaps a little vinegar, but no truffle (afterall, the custard is already truffled). I must try Keller’s version one day, but these aren’t bad nevertheless.

Vanilla-star anise buttered lobster, white wine mussels, lime oysters

Vanilla-star anise buttered lobster, white wine mussels, lime oysters

Lobster: warmed in a clarified butter that has been infused with vanilla and star anise.
Mussels: it’s hard to beat the classic French version, so I didn’t try – mussels steamed in a sauce of white wine, shallots and butter.
Oysters: just lime zest and a little lime juice.

Duck Salad

Duck Salad: duck confit, roast kumra, butter bean purée, crispy bacon, mâche, raspberry vinegar

Using only extra virgin olive oil to confit the duck at 90-95°C (195-203°F) yielded a soft texture. The bean purée was prepared by rehydrating dry beans, boiling the beans in herbs (rosemary, bay and thyme), purée-ing, and reducing the purée.
The combination was interesting, but I’d drop the kumra/sweet potato in future.

Lamb medallion, eggplant purée, mint salad, lamb jus

Lamb medallion, eggplant purée, mint salad, lamb jus

Essentially the same dish concept as this or this, which has become a standard for me. It perfectly suits the use of quality Australian lamb and eggplant/aubergine.
Eggplant: roasted to soft, then finished on the BBQ to add a smokiness before being being puréed, having a little yoghurt added, and reduced to the appropriate consistency.
Mint salad: young mint leaves, dressed in a little rice wine vinegar.
Lamb jus: a standard lamb stock, reduced.
Lamb: BBQed loin meat (only) from the rib – I feel it’s the perfect cut for this.

Cheese

Manchego, Comté, English crackers, fresh walnuts, quince paste

Like any quality ingredient, good cheese (and at over A$100/kg it better be!) needs little doing to it/accompanying it.

Carpaccio of summer fruits

Carpaccio of summer fruits

Thinly sliced white peaches and white nectarines, dusted in vanilla sugar ground to a powder, splashed with lime juice, and chilled, with a few cherry pieces for contrast. Stone fruit paradise. (Essentially, this is just a refinement of this previous execution, wherein the tangelo didn’t work.)

Strawberry and Rhubarb Trifle

Strawberry and Rhubarb Trifle: fresh strawberries, crème anglaise, stewed rhubarb, rhubarb jelly, ginger 'crumbles'

The height of British summer translated to a rainy Australian summer’s day.

Lobster, herb butter sauce

Modified Saltimbocca: veal, leeks, prosciutto, potato

Carpaccio of fruit

Here, it’s peach, plum and tangelo “dressed” with lime juice and vanilla sugar (which, of course, dissolves; especially when ground down). In retrospect, sticking solely to stone fruits would have been better (the tangelo lost it’s grapefruit lift and became a dull citrus with this preparation).