Ingredients
935 g Australian lamb rump180 g mushrooms, grilled then sliced
14 sheet gellatine
1 litre mango purée
250 g herb butter
1 baguette, sliced
30 g garlic
150 ml aoili
2 pears, turned
250 ml red wine
1 g rosemary
85 g brown sugar
salad greens (to garnish)
lemon vinaigrette, to dress the salad greens
saffron oil (to garnish)
parsley oil (to garnish)
Description
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