Ingredients

4 kg Australian lamb neck, trimmed and bone removed
5 kg Australian Angus grainfed rostbiff
550 g carrot
150 g celery
450 g red onion
5 litre Fonds de veau
100 g tomato trimmings
1 pc bay leaf
200 g flour
220 g butter, unsalted
50 ml corn oil
600 g tomato, peeled and diced
50 g sugar
30 ml red wine vinegar
4 g basil, finely sliced
270 ml olive oil
1 kg broccoli florets, roughly cut into small pieces
400 g cream
500 g leek, sliced
300 g milk
1¼ litre water
5 g chicken stock cube
210 g garlic
1 kg mashed potato powder, equivalent to make 1 kg total
500 g button mushrooms, diced
15 sheet puff pastry
50 g demi glace
5 g thyme
½ lemon
2 g parsley, finely sliced
300 g broccoli stems, diced
salt
black peppercorns
white peppercorns

Description

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