Ingredients

4 kg Australian Mayura Wagyu shin shank, trimmed and tied with butchers string
400 g flour
700 g carrot
200 g celery, diced
400 g onion, diced
20 g thyme
1⅓ litre red wine
4½ litre demi glace
220 ml vegetable oil
100 g breadcrumbs
100 g panko
50 ml orange juice, extracted from fresh oranges
450 ml whipping cream
10 ml grand marnier
11 g white peppercorns, milled
5 g chives, chopped
5 eggs, beaten
2 leaves gelatine leaf, soaked in iced water until soft, then squeezed dry
200 g vermicelli, cooked to al dente
25 g basil leaves
5 g garlic
5 g parmessan cheese, grated
50 ml extra virgin olive oil
200 g parsley
50 g spring onions, sliced
100 ml white wine
50 g chicken stock
150 g U.H.T. milk
3 feuille de brick
1 kg sweet potato, peeled and sliced thinly
200 g rigati penne, cooked to al dente and cut into small pieces
1 bay leaf
50 g cheddar cheese, grated
15 ml vincotto fig vinegar
10 g white sugar
5 g unsalted butter, cubed
salt and pepper

Description

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