Garden Harvest

Method

Components

• Poached coconut and radish scallop
• Cauliflower cous cous
• Beetroot gel
• Pickles cauliflower
• Eggplant cylinder
• Asparagus flower
• Mushroom jus

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Poached coconut and radish scallop

Method

1. Cut radish into cylinder shape and boil in milk and herbs.

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Cauliflower cous cous

Method

1. Cook bell pepper in butter and onion with garlic until nice red colour.

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Beetroot gel

Method

1. Heat the beetroot juice and add agar agar powder.
2. Cut down and cut into shape.

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Pickled cauliflower

Method

1. Bring the vinegar water with spices to a boil and add cauliflower.
2. Leave it in room temperature.

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Eggplant cylinder

Method

1. Fry eggplant and mix with den miso.
2. Fill the eggplant cylinder with marinated fried eggplant and garnish with eggplant skin julienne fry.

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Asparagus flower

Method

1. Butter glaze the asparagus.
2. Cook sago in water until soft.
3. Boil red bean and saute with onion, garlic, salt and pepper.
4. Add cheese last.
5. Garnish with edible flower.

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Mushroom jus

Method

1. Bake all the vegetables in the oven until dark brown.
2. Add stock and vegetables in a pot and slow cook.
3. Reduce to 1/3.
4. Strain the mushroom Stock.
5. Add mirepoix vegetable, suaté in butter, mix with tomato paste and reduce stock for some time.
6. Add more butter to thicken