Cured Emu, Shallot, Pumpernickel and Preserved Riberry
Diced cured emu
BBQ shallot dice
White onion rounds
40g cured emu (5mm dice)
15g diced grilled shallots and oil
1g sliced chives
10g sherry dressing
5kg emu (trimmed of any sinew)
8g coriander seeds
8g white pepper
1. Toast all spices then grind to a fine powder, mix remaining ingredients and cure for 12 hours. Rinse emu, dry then smoke for 1h then vacuum pack.
Wood grilled shallots
1. Cook shallots over jarrah grill until tender, cover in a container and let sweat, then finely dice and cover with shallot oil.
500g shallot (sliced)
500g grapeseed oil
1. Combine ingredients in a pan, bring to a boil and simmer until shallots are golden, allow to cool, strain shallots from the oil, discard shallot and vacuum pack remaining oil.
2 eggs (75C for 13mins)
10g dijon mustard
400g shallot oil
10g lemon juice
Combine eggs and mustard in robot coupe bowl, start to emulsify oil, once emulsified season with lemon juice and salt, adjust consistency with filtered water if necessary.
white onion (large)
Slice onions on meat slicer 1 cm thick, place in vacuum bags with shallot oil and salt, steam at 85C for 75mins, once cooked chill in ice water. Portion by removing membrane in between layers.
1 loaf pumpernickel (crust removed, 5mm dice)
4 clove garlic
4 sprigs thyme
Melt butter in a large pan, add garlic, thyme and pumpernickel and toast in pan for 3 mins, transfer to a tray and bake at 160C for 12 minutes, remove from tray at dehydrate at 68C for 1 hour then transfer to a décor lined with tri-fold.
10kg white onions (thinly sliced)
sesame seasoned toasted laver
activated charcoal powder
Sweat onions with a little grapeseed oil until soft and fully cooked strain liquid, thinly spread on dehydrator shelves and dry at 75degrees C for 24 – 48 hours. Once dried, blend in to a fine powder, and season with laver and add charcoal until black and add salt and pepper, pass through a drum sieve.
Raspberry and beetroot dressing
330g beetroot reduction (reduced from 500g)
125ml white balsamic vinegar
1tbsp caraway seeds
1tsp black peppercorns
0.6g xanthan gum
Bring vinegar to a boil, remove from heat and add caraway and peppercorns and steep for 20 minutes then strain.
Gently warm beetroot reduction, add raspberries and muddle and steep for 10 minutes then strain.
Combine both vinegar and reduction together with xanthan gum and whisk until thickened and season with salt.
1kg riberry (defrosted)
6ea juniper berry
3ea star anise
2ea cinnamon quill
Toast spices in a pan, place spices in an oil filter and tie using twine, add water and sugar in the same pan and bring to the boil, whisking well to ensure sugar dissolves, chill syrup over ice then pour over riberries and let macerate for between 12 and 24 hours.
1kg macerated riberries (syrup drained)
500g white balsamic vinegar
Bring vinegar, water, sugar and salt to the boil, whisking well to ensure sugar and salt dissolves, cool down over ice then cryovac riberries with pickling liquid in small bags.