Sat Bains

Presented in 2009

Chocolate cream, rapeseed oil, toast, sea salt

Serves 6

Chocolate cream

250 g (9 oz) milk

250 g (9 oz) pouring (single) cream

100 g (3½ oz) egg yolk

250 g (9 oz) chocolate (70% cocoa solids), chopped

Rapeseed oil jelly

200 g (7 oz) water

50 g (1¾ oz) sugar

50 g (1¾ oz) liquid glucose

50 g (1¾ oz) isomalt

2 leaves bronze-strength gelatine, soaked in iced water for 10 minutes, then drained and excess water squeezed out

160 g (5²/₃ oz) rapeseed oil

Sweet toast

½ loaf good-quality white sourdough baguette

olive oil, for drizzling

sea salt and sugar, for sprinkling

Caramelised rice krispies

300 g (10½ oz) water

600 g (1 lb 5 oz) sugar

300 g (10½ oz) rice krispies

120 g (4¼ oz) unsalted butter

Aerated chocolate

500 g (1 lb 2 oz) milk chocolate

75 g (2²/₃ oz) groundnut oil

400 g (14 oz) caramelised rice krispies (see recipe above)

To assemble

sugar, for coating

sea salt, for sprinkling

Chocolate cream

Whisk together the milk, cream and egg yolk and heat up to 86°C (187°F). Pour over the chocolate and emulsify. Leave to cool.

Rapeseed oil jelly

Bring the water, sugar, glucose and isomalt to a boil, remove from the heat, then stir in the gelatine until dissolved. Whisking continuously, gradually add the oil until emulsified. Pour into a container, cool, then refrigerate until set.

Sweet toast

Preheat the oven to 160°C (315°F/Gas 2–3). Slice the baguette as thinly as possible. Drizzle with a little olive oil and sprinkle over some salt and sugar. Bake until golden brown.

Caramelised rice krispies

Bring the water and sugar up to the boil. When the sugar starts to caramelise, add the rice krispies and stir to coat in the caramel. Add the butter to stop them sticking together and place onto a tray lined with silicone paper.

Aerated chocolate

Melt the chocolate and the oil until 42°C (108°F), place in a heat-sensitive cream canister and charge with three bulbs. Line a deep tray with silicone paper, then the rice krispies. Pipe the contents of the canister out over the rice krispies and leave to set.

To assemble

Place a quenelle of the chocolate cream off centre in a bowl. Take a teaspoon of the rapeseed oil jelly and roll it in a little sugar. Place it next to the quenelle. Sprinkle a few grains of sea salt over the chocolate cream, crumble over a little of the aerated chocolate and finish with a piece of the sweet toast.

Melbourne Food and Wine Festival has long been considered a ritual on the international calendar — a chance to meet, share ideas, experiment with flavours and get inspired. It is a high-voltage cultural experience. GUY GROSSI, 2010

Sam Bompas & Harry Parr, presenting alongside Ian Burch and Darren Purchese, Theatre of Ideas, 2011.