600ml white wine vinegar
12 radish, cleaned with 1cm length of stem intact
Light sugar syrup
500ml vegetable oil
2 finger eggplant, thinly sliced
200g butternut pumpkin, sliced on a mandolin 1mm thickness
2 teaspoons butter
8 radish tops with stem and a leaf or two intact
1 bunch heirloom small Dutch carrots, different colours, washed and peeled.
1 large avocado
1 tablespoon lemon juice
500g butter, softened
2 tablespoons chopped shallots
1 head of garlic, roasted, skinned, mashed
2 teaspoons cayenne pepper
4 tablespoon Dijon mustard
2 tablespoon flat leaf parsley, chopped
1 tablespoon flat leaf parsley, finely chopped, extra
Murray River Sea Salt to taste
1 Lebanese cucumber, sliced with a vegetable peeler, core discarded
Baby ruby mustard leaves
Wild rocket leaves
Green mustard leaf
Baby cos leaves
2 baby red beetroots, thinly sliced on a mandolin 1mm thickness, dipped in sugar syrup
2 baby yellow beetroots, thinly sliced on a mandolin 1mm thickness, dipped in sugar syrup
8 viola flowers
2 pink camomile flowers
- Place vinegar, water and sugar in a pan on medium heat, Induction setting 6. Cook, stirring, until the sugar has dissolved. Increase heat to high, Induction setting 9 and boil for 1 minute. Remove from heat and add the radish. Pour into a jar and seal for 24 hours.
- Heat the sugar and water together in a pan on medium heat, Induction setting 6, until the sugar has dissolved. Increase heat to high, Induction setting 9. Bring to the boil and cook for 3 minutes. Remove from heat and set aside to cool.
- Using a food thermometer, heat the oil to 170°C in the wok on medium-high heat, Induction setting 7-8. Cook eggplant slices in hot oil until lightly golden, drain on paper towel. Repeat the process for the pumpkin.
- Place eggplant and pumpkin slices on a paper towel lined baking tray on Drying function at 90°C for 1 hour or until crisp.
- Heat 2 teaspoons of butter in a small frying pan on medium heat, Induction setting 6. Sauté the radish tops for 2 minutes. Place in oven with other dried vegetables.
- Place a solid tray on shelf position 1. Place carrots on a perforated tray on shelf position 2 and Steam at 100°C for 3 minutes, cool.
- Process the avocado pulp and lemon juice together until smooth. Place in a sealed piping bag until required.
- Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.
- Gradually beat in the remaining ingredients.
- Place the butter mixture in a small pan on medium heat, Induction setting 5-6, cook, stirring constantly for approximately 4 minutes or until the shallot has softened. Keep warm on Induction setting 1 while plating up.
- Pipe 7 mounds of avocado puree around each plate.
- Roll 4 cucumber slices and place randomly on top of 4 avocado mounds.
- Place 3 carrots on each plate. Add a couple of pickled radish together with some dried eggplant and pumpkin. Place salad leaves randomly around each plate on top of the vegetables.
- Stand the dipped beetroot slices around the plate.
- Top with a few fennel fronds and edible flowers.
- Add extra parsley to the gascony butter, stir through.
- Drizzle a little gascony butter around the plate and serve immediately.
Hints and tips
- Pickled radish can be made a couple of days ahead and stored in an airtight container in the refrigerator.
- Sugar syrup can be made ahead of time and kept refrigerated until required. Sugar syrup can be stored for up to one month.
- The vegetables in the recipe can be cooked in the oven until crisp instead of deep fried as an alternative.
- Gascony butter can be used for many dishes to add flavour.
- Gascony butter can be stored for 3 days, refrigerated.