Ingredients

Marinated Smoked Lamb
1 kg Lamb Rump (Trimmed)
40 g Garlic (Chopped)
40 g Shallot (Chopped)
4 g Rosemary (Chopped)
15 g Coriander Fresh (Chopped)
Colombo Spice ( per measure)
Cumin Powder (per measure)
Fish Curry Powder (per measure)
Black Pepper Crushed (per measure)
Pink Salt (per measure)
Salt & Pepper (per measure)
Tomato Mousse
300 g Tomato Petal (Blanched tomato peel)
150 g Red Capsicum (Peel unskin)
15 g Garlic (Chopped)
50 g Onion (chopped)
250 g Tomato Pronto
¼ g Thyme (chopped)
50 g Tomato Paste
50 g Butter
¼ g Oregano
25 g Cooking Cream
⅓ g Gelatin
Tabasco (per measure)
L & P Sauce (per measure)
Salt & Pepper (per measure)
¼ g Parsley (chopped)
Japanese Dressing
30 g Mayonnaise
30 g Miso Paste
25 ml Mirin
45 ml Mitsukan
65 ml Vegetable Oil
25 ml Sake
3 ml Gomma Oil
Crispy Vegetable
50 g Carrot (Fine julliene)
50 g Turnip (Fine Julliene)
300 g Mix Spinach & Green
50 g Pear (Fine julliene)
Basil Pesto
15 g Basil Leaves
15 g Arugula
7 g Cashew Nut
7 ml Olive Oil
5 g Parmesan Cheese (grated)
Crostini for Garnish
10 pc Focacia Bread (sliced 10cm * 3cm)
Oregano (per measure)
Thyme (per measure)
Garlic (per measure)
Parsley (per measure) chopped
Parmesan Cheese (per measure, grated)
Olive Oil (per measure)
Alfafa Sprout (Garnish only)

Description

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