Ingredients

1 kg Australian lamb shoulder
200 g demi-glace
100 g fresh cream
100 g spinach
300 g strudel dough
200 g button mushrooms, sliced
200 g porcini mushrooms, sliced
50 g onion, chopped
18 g garlic
40 g butter
40 ml white wine
200 ml chicken stock
100 ml milk
30 ml sesame oil
5 g sesame seeds
5 ml soy sauce
12 g sugar
200 g pineapple, julienne
200 g papaya, julienne
100 g mixed greens, iceberg lettuce, watercress and mesclun
20 ml avocado oil
10 ml sherry vinegar
fresh herbs, chopped
salt and pepper, to taste
chives, dried tomato skin, balsamic glaze line and pink peppercorns for garnish

Description

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