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102 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Shiitake mushroom custard and pork crackling tart is topped with |
Shiitake powder and roasted sesame seeds |
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How is the pork crackling tart made? |
Super reduced pig trotter stock which is dehydrated and chopped to a fine powder & beef tendons |
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What is the shiitake custard made from? |
Fermented shiitake juice |
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The shiitake tart is served on a wooden bowl made by |
David Azzopardi |
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What 2 types of oak in the wooden bowl that holds the shiitake tart |
Tasmanian oak and Blackwood |
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Vegan, DF, GF mod for shiitake tart |
Roasted shiitake, in a seasame, barley and Amarinth tart |
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Vegetarian option for shiitake tart |
Shiitake custard, barley and amarinth tart |
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What is the delivery for this dish? |
Shiitake mushroom custard and pork crackling tart, this is a play on a savoury custard designed to be eaten in one mouthful |
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What is the WHY behind the Marron and flowers dish? |
Marron is sweet, delicate freshwater crayfish native to Australia. This dish is about the balance between. The citrusy yuzu jam and umami shellfish butter cream |
What is it... Balance between |
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What is the WHY behind the Marron and flowers dish? |
Marron is sweet, delicate freshwater crayfish native to Australia. This dish is about the balance between. The citrusy yuzu jam and umami shellfish butter cream |
What is it... Balance between |
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What is Marron? |
Freshwater crayfish native to Australia |
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Where is the Marron from? |
WA |
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Where is the Marron from? |
WA |
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What part of the Marron is used |
Tail only |
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Where is the Marron from? |
WA |
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What part of the Marron is used |
Tail only |
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What are the 4 components of the Marron and flowers |
Yuzu jam at the bottom WA Marron, tail only shellfish buttercream Flowers |
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Where is the Marron from? |
WA |
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What part of the Marron is used |
Tail only |
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What are the 4 components of the Marron and flowers |
Yuzu jam at the bottom WA Marron, tail only shellfish buttercream Flowers |
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What flowers can be on the Marron and flowers dish? |
Red speckled pea Phlox Lunatics |
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How is the Marron cooked? |
Boiled |
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How is the Marron cooked? |
Boiled |
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What is inside the shellfish custard on the Marron and flowers |
scallop, squid, vongole, wakame and mushrooms in chicken stock reduced to 10% of original volume to create an essence, which is then folded through an egg & cream custard mix, which is in turn whisked with crème fraiche for extra lightness. A small amount of fermented anchovy sauce & seaweed is also used at the end. |
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How is the Marron cooked? |
Boiled |
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What is inside the shellfish custard on the Marron and flowers |
scallop, squid, vongole, wakame and mushrooms in chicken stock reduced to 10% of original volume to create an essence, which is then folded through an egg & cream custard mix, which is in turn whisked with crème fraiche for extra lightness. A small amount of fermented anchovy sauce & seaweed is also used at the end. |
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How is the yuzu jam on the Marron and flowers made |
The yuzu jam is made primarily with lemon juice, with a smaller amount of yuzu juice zest added at the end. |
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How is the Marron cooked? |
Boiled |
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What is inside the shellfish custard on the Marron and flowers |
scallop, squid, vongole, wakame and mushrooms in chicken stock reduced to 10% of original volume to create an essence, which is then folded through an egg & cream custard mix, which is in turn whisked with crème fraiche for extra lightness. A small amount of fermented anchovy sauce & seaweed is also used at the end. |
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How is the yuzu jam on the Marron and flowers made |
The yuzu jam is made primarily with lemon juice, with a smaller amount of yuzu juice zest added at the end. |
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What is the vegan, vego, no shellfish mod for Marron and flowers |
Salad of red speckled peas |
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What is the dairy free modification on the Marron and flowers |
Lemon jam, no shellfish custard |
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Name the seafood and it’s origin |
Sea scallops from double island point in Queensland Young octopus from coffin bay in South Australia Pippies from New South Wales south coast |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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How are the sea scallops prepared in the hand harvested seafood dish |
Sashimi |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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How are the sea scallops prepared in the hand harvested seafood dish |
Sashimi |
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How is the young octopus cooked for the hand harvest seafood dish |
Poached in olive oil |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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How are the sea scallops prepared in the hand harvested seafood dish |
Sashimi |
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How is the young octopus cooked for the hand harvest seafood dish |
Poached in olive oil |
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How are the pippies cooked for the hand harvested seafood dish |
Lightly steamed |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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How are the sea scallops prepared in the hand harvested seafood dish |
Sashimi |
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How is the young octopus cooked for the hand harvest seafood dish |
Poached in olive oil |
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How are the pippies cooked for the hand harvested seafood dish |
Lightly steamed |
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What is the Why behind the hand harvested seafood course |
Sustainable harvesting of seafood, guests can harvest their own seafood out of the Rockpool dish using tweezers |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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How are the sea scallops prepared in the hand harvested seafood dish |
Sashimi |
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How is the young octopus cooked for the hand harvest seafood dish |
Poached in olive oil |
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How are the pippies cooked for the hand harvested seafood dish |
Lightly steamed |
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What is the Why behind the hand harvested seafood course |
Sustainable harvesting of seafood, guests can harvest their own seafood out of the Rockpool dish using tweezers |
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Who makes the Rockpool bowl for the hand harvest seafood dish |
Paul Davis |
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What is the dressing on the Hand harvested seafood? |
Virgin soy, aged brown rice vinegar and grape seed oil |
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How are the sea scallops prepared in the hand harvested seafood dish |
Sashimi |
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How is the young octopus cooked for the hand harvest seafood dish |
Poached in olive oil |
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How are the pippies cooked for the hand harvested seafood dish |
Lightly steamed |
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What is the Why behind the hand harvested seafood course |
Sustainable harvesting of seafood, guests can harvest their own seafood out of the Rockpool dish using tweezers |
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Who makes the Rockpool bowl for the hand harvest seafood dish |
Paul Davis |
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What is the vegetarian, vegan and pregnant alternative |
Charred pickled cucumber, ice plant with the same dressing |
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Osetra Caviar, smoked eel, walnuts, sea cucumber crackling - what is the WHY? |
Very elegant dish, it has a silky texture and intense concentration of eel flavour. PG worked on the eel consommé and the delicate balance of the dish for over a month |
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Osetra Caviar Dish, where do the sea cucumbers come from? |
South east Queensland |
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Osetra Caviar Dish, where do the sea cucumbers come from? |
South east Queensland |
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Osetra Caviar Dish, what are the 4 components of this dish? |
Smoked eel cream Slivered young walnuts Sea cucumber crackling Osetra Caviar |
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Osetra Caviar Dish, where do the sea cucumbers come from? |
South east Queensland |
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Osetra Caviar Dish, what are the 4 components of this dish? |
Smoked eel cream Slivered young walnuts Sea cucumber crackling Osetra Caviar |
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Osetra Caviar Dish, how many steps in the sea cucumber cracking and what are they? |
5 step cooking process, takes 4 days Soak Steam Freeze Dehydrate Fry |
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Osetra Caviar Dish, where do the sea cucumbers come from? |
South east Queensland |
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Osetra Caviar Dish, what are the 4 components of this dish? |
Smoked eel cream Slivered young walnuts Sea cucumber crackling Osetra Caviar |
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Osetra Caviar Dish, how many steps in the sea cucumber cracking and what are they? |
5 step cooking process, takes 4 days Soak Steam Freeze Dehydrate Fry |
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Osetra Caviar Dish, how many eels to make 1L eel cream? |
5 |
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Osetra Caviar Dish, where do the sea cucumbers come from? |
South east Queensland |
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Osetra Caviar Dish, what are the 4 components of this dish? |
Smoked eel cream Slivered young walnuts Sea cucumber crackling Osetra Caviar |
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Osetra Caviar Dish, how many steps in the sea cucumber cracking and what are they? |
5 step cooking process, takes 4 days Soak Steam Freeze Dehydrate Fry |
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Osetra Caviar Dish, how many eels to make 1L eel cream? |
5 |
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Osetra Caviar Dish, how is the smoked eel cream made? |
Made with super concentrated smoked eel stock, pork based gelatine and cream are added to the reduced stock |
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Osetra Caviar Dish, what is the vegan, vegetarian and no fish alternative |
Slow cooked Kyoto carrots |
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What is the why behind this dish? |
Delicate and textural dish with steamed mud crab, roasted seaweed, pea greens. We suggest you dig deep to get all the elements on to your spoon |
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Steamed Mud Crab custard, where is the crab from? |
Cape York north queensland |
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Steamed Mud Crab custard, where is the crab from? |
Cape York north queensland |
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Steamed Mud Crab custard, what is in the custard? |
Steamed shittake custard, eggs, and fermented shiitake juice |
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Steamed Mud Crab custard, where is the crab from? |
Cape York north queensland |
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Steamed Mud Crab custard, what is in the custard? |
Steamed shittake custard, eggs, and fermented shiitake juice |
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Steamed Mud Crab dish, what goes on top of the custard? |
Fresh, hand shelled mud crab |
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Steamed Mud Crab custard, where is the crab from? |
Cape York north queensland |
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Steamed Mud Crab custard, what is in the custard? |
Steamed shittake custard, eggs, and fermented shiitake juice |
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Steamed Mud Crab dish, what goes on top of the custard? |
Fresh, hand shelled mud crab that is steamed |
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Steamed Mud Crab dish, what are the greens on top of the crab? |
Tasmanian wakame Roasted Kombu Dehydrated and fried hipsi cabbage Pea cress |
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What is in the jug? Steamed Mud Crab dish |
Wakame and kombu seaweed broth |
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Steamed Mud Crab dish, what is the broth made from? |
Squid, scallops, chicken, kombu, dried shiitake mushrooms and green spring onions |
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What is the vegan option for the steam mud crab dish? |
Roasted Jerusalem artichoke & celeriac puree, garden & sea greens. In this modification the puree is made with vegetable stock, evoo, celeriac & Jerusalem artichoke. Wakame broth is served also. |
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Moo dessert, what are the components? |
Salted caramel, Dulce de Leche, prune jam, jersey milk ice cream, jersey milk whipped cream and dark cocoa guile |
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What is the WHY behind the moo? |
PG wanted to create a dessert focusing on the use of Jeremy milk. Uses the milk to make 3 of the desserts components - cream, ice cream and dulce de Leche |
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Moo - what is jersey cow and how is the milk different |
British breed Small diary cattle Milk is higher quality, richer Tasting and more fuller bodied |
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Moo - where is the Jersey milk sourced? |
Victoria - single herd |
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Moo - who designed the bowl for the moo? |
Paul Davis designed the bowl to resemble cow hide. Fresian cow |
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Moo dessert, What is the vegan and dairy free alternative? |
Crystallised oloroso caramel, Prune cream and prune jam |
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White Coral, what is on top of this dessert |
Super aerated white chocolate ganache which is frozen in liquid nitrogen |
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White Coral, what is on the bottom of this dessert |
Coconut cream, white chocolate mouse and citrus ice cream |
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White Coral, what are the citrus fruits in the ice cream |
Lemonade: meyer lemon x NZ grapefruit Sweet Lemon: hybrid citrus White Sumo Mandarin: originated in Japan |
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White Coral, who designs the bowl |
Jacqueline Clayton |
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