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Index
COVER PAGE TITLE PAGE COPYRIGHT PAGE DEDICATION CONTENTS FOREWORD INTODUCTION NOTES FROM THE CHEF SALT: MURRAY RIVER GOURMET SALT
KINGS AND CONQUERERS THE UNDERGROUND SEA THE PATH OF THE SALT CRYSTAL AROMATIC CONFIT SALT CURING SALT CITRUS SALT DRIED FISH SEASONING DRIED PORCINI SALT SEAWEED TEA SALT CELERY SALT SMOKED CELERIAC SALT
MUSHROOM
THE TUNNEL CULTIVATING CULTURES MUSHROOMS À LA GRECQUE MUSHROOM RISOTTO GABRIELE FERRON’S BASIC RISOTTO TERRINE AND MILLE FEUILLE OF MUSHROOM AND CONFIT CELERIAC CHESTNUT MUSHROOM RAVIOLO WITH AN ALMOND NAGE
TRUFFLE
BLACK GOLD: TUBER MELANOSPORUM THE TRUFFLES OF TASMANIA TRUFFLE HUNTERS INTRODUCING THE TRUFFLE SPORE POACHED TRUFFLES TRUFFLE LINGUINE WITH SAUTéED WHITE ASPARAGUS AND TRUFFLE HOLLANDAISE CARPACCIO OF TRUFFLE AND GRANNY SMITH APPLE WITH SEARED FOIE GRAS, WATERCRESS AND ROASTED HAZELNUTS RAGOÛT OF YABBY TAILS AND SWEETBREADS WITH LEEKS, PEAS, MACARONI AND TRUFFLE VELOUTé VELOUTÉ OF CELERIAC WITH SALT COD MOUSSE AND TRUFFLE
GOAT’S CHEESE
WOODSIDE CHEESE WRIGHTS THE PASTEURISATION DEBATE A METICULOUS PROCESS DEEP-FRIED ZUCCHINI FLOWERS WITH CHIVE AND SHALLOT-WHIPPED GOAT’S CURD AND A HERB SALAD TERRINE OF BEETROOT WITH EDITH’S ASH AND BABY TARRAGON DOUBLE-BAKED CABECOU SOUFFLé WITH A CELERY LEAF AND FRISéE SALAD AND WALNUT VINAIGRETTE SALAD OF RAW CèPES WITH CAPRICORN GOAT’S CHEESE, SHALLOTS AND THYME
SHELLFISH
A PERSONAL APPROACH FROM SEA FLOOR TO RESTAURANT DOOR PAN-FRIED RED MULLET WITH CUTTLEFISH CONFIT AND SEA URCHIN JUS CIVET OF JOHN DORY, CLAMS AND ANGASI OYSTERS CARAMELISED SCALLOPS WITH A FRICASSéE OF CLAMS AND SALSIFY NAGE OF ANGASI OYSTERS WITH SCALLOP AND GINGER TORTELLINI
CRUSTACEA
AN ECOLOGICAL RESPONSIBILITY FROM TASMANIAN FERRY TO ALBANY FISHING VESSEL THE MARRON FARM THE YABBY FARM CARPACCIO OF GOLDEN BEETROOT WITH CHAMPAGNE CRAB AND BABY SORREL SALAD OF CRISP SPICED PORK BELLY WITH SNOW CRAB AND VIETNAMESE DRESSING MARRON TAILS ROASTED WITH AROMATICS WITH SAUTéED KING CRAB, PEA SHOOTS AND GINGER
TUNA , MULLOWAY AND KINGFISH
THE STEHR GROUP SOUTHERN BLUEFIN TUNA RANCHING THE NEXT PORT OF CALL CLEAN SEAS HATCHERY SASHIMI OF BLUEFIN TUNA WITH PICKLED WHITE RADISH, CUCUMBER AND BABY CORIANDER TARTARE OF MULLOWAY WITH LRANIAN OSIETRA CAVIAR AND CHIVE CRÉME FRAÎCHE BLUEFIN TUNA BELLY WITH EGGPLANT CAVIAR AND A WARM VERBENA TEA VINAIGRETTE MARINATED YELLOWTAIL KINGFISH WITH PRAWN, GAZPACHO VINAIGRETTE AND SORBET BROCHETTE OF YELLOWTAIL KINGFISH WITH ARTICHOKES BARIGOULE
OCEAN TROUT AND SALTWATER CHAR: PETUNA SEAFOOD
SMALL STEPS TO A BIG BUSINESS A HATCHERY ON THE HILLSIDE A SALT- AND FRESHWATER FISH ASSIETTE OF OCEAN TROUT HORS D’OEUVRES ASSIETTE OF OCEAN TROUT HORS D’OEUVRES TARTARE OF SMOKED AND RAW OCEAN TROUT WITH PURPLE SHISO SORBET ASSIETTE OF OCEAN TROUT HORS D’OEUVRES MILLE FEUILLE OF OCEAN TROUT BRANDADE WITH A SALAD OF SHAVED WHITE ALBA TRUFFLE SEARED SALTWATER CHAR WITH WILTED SPINACH, CHAMPAGNE AND SORREL SABAYON, IRANIAN OSIETRA CAVIAR CRISP SKIN SALTWATER CHAR WITH SPICED PORK CRACKLING, SLOW-BRAISED ABALONE AND DASHI VINAIGRETTE CONFIT OF SMOKED OCEAN TROUT BELLY WITH CAULIFLOWER AND HORSERADISH BEIGNETS
SQUAB PIGEON: GLEN LOTH GAME
A BIRD WITH A BACKGROUND THE GLENLOTH BUSINESS CARPACCIO OF SQUAB WITH A HERB SALAD AND PEA VINAIGRETTE TERRINE OF SQUAB, FOIE GRAS AND ARTICHOKE SQUAB POT AU FEU WITH FOIE GRAS AND THYME DUMPLINGS, STUFFED NECK AND CONFIT WINGS CONFIT DODINE OF SQUAB WITH A SALAD OF WALNUTS, SALSIFY AND MUSCATELS
PORK
THE SWEET PORK COMPANY TURNING BACK THE CLOCK THE SCIENCE OF TASTE CARAMELISED BOUDIN NOIR, SCALLOPS AND BUTTERNUT PUMPKIN WITH HERB FOAM AND SHERRY JUS SLOW-POACHED FILLET OF PORK WITH GRIBICHE VINAIGRETTE AND CRISP PIG’S TAIL ROAST RACK OF PORK WITH CHOUCROUTE AND CHARCUTIÈRE SAUCE ASSIETTE OF PIG’S HEAD PIG’S TROTTERS STUFFED WITH CONFIT PORK NECK, WITH TRUFFLE POTATO PURéE AND MADEIRA JUS
LAMB: THE CASTRICUM BROTHERS
KEEPING IT ALL IN THE FAMILY QUALITY IN QUANTITIES INSIDE THE PROCESSING PLANT SALAD OF CARAMELISED LAMB SWEETBREADS PETIT SALÉ OF LAMB BREAST WITH SWEDE AND CARROT DAUPHINOISE AND JERUSALEM ARTICHOKE PURéE TOURNEDOS OF LAMB WITH A CANNELLONI OF BRAISED NECK AND CREAMED SWISS CHARD NAVARIN OF LAMB CHOUX FARCI CREPINETTE OF LAMB WITH HERB CRUSHED POTATOES AND RATATOUILLE JUS
WAGYU BEEF
A CHEQUERED HERITAGE WAGYU FARMING IN AUSTRALIA WAGYU THE PRODUCT CARPACCIO OF GIRELLO WITH A SALAD OF WHITE ASPARAGUS BARIGOULE, LEMON AND PARMESAN CURED TRI TIP WITH PARSNIP, TRUFFLE AND WALNUT RéMOULADE PICKLED WAGYU TONGUE WITH MUSHROOMS à LA GRECQUE AND SHAVED FOIE GRAS ROAST WAGYU SIRLOIN BORDELAISE WITH BRAISED BRISKET AND SAUCE BERCY BALLOTTINE DE QUEUE DE BOEUF
BLOOD ORANGE: JOE AND MARIA BARILA
AN INHERITED TRADITION ARANCE SANGUINE THE BLOOD ORANGE ORCHARD SALAD OF RED PAPAYA, YOUNG COCONUT AND BLOOD ORANGE WITH A MANDARIN GRANITA BLOOD ORANGES MACERATED IN SAUTERNES WITH SAUTERNES JELLY AND VIETNAMESE MINT SORBET TERRINE AND SORBET OF BLOOD ORANGE CARAMELISED BLOOD ORANGES WITH WHITE CHOCOLATE PARFAIT CARAMELISED BLOOD ORANGE TART WITH CRÈME FRAÎCHE
BASICS GLOSSARY OF TERMS AND INGREDIENTS ACKNOWLEDGEMENTS
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