Ingredients

For Lamb Rump Carpaccio
800 g Australian lamb rump
80 g Salt
18 g Thyme, chopped
18 g Rosemary, chopped
50 g Peppercorns (black and white)
500 g Pineapple skin
10 ml Pineapple juice, marinate
For Cream Cheese Ice Cream
480 g Cream cheese
480 ml Milk
30 ml Fresh lemon juice
100 g Sugar
4 g Salt
240 ml Heavy cream
3½ tsp Mustard
For Pear Compote
1 kg Conference pears, pick out the hardest, smallest ones you can find
350 g Soft light brown sugar
275 ml White wine vinegar
275 ml Cider vinegar
7½ cm Cinnamon stick, broken into 3 pieces
½ Lemon, cut into thin slilces
½ tsp Whole cloves
1 tsp Juniper berries
2 dstsp Mixed pepper berries
For Tomato Pearl
200 g Red tomato, use only inside flesh with seed
For Lemon Curd Aioli
2 Lemons, juiced
250 g Sugar
50 g Butter
3 Eggs
2 g Agar (0.35%)
100 ml Mayonnaise
For Salsa Verde
1 bunch Italian Parsley, stems removed
1 bunch Basil, leaves removed
120 ml Mint leaves
3 clove Garlic, roughly chopped
20 ml Dijon Mustard
120 ml Extra virgin olive oil
20 ml Red wine vinegar
For Mushroom Crumble
300 g Plain flour
80 g Icing sugar
180 g Cep powder
3 tsp Salt
400 g Soft butter

Description

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