Dish 1 - Indo Dish – Es Campur

• Preheat oven to 170°C, fan forced
• Prechill a blast freezer to -40°C.

Gula Jawa Crumble

• For the Gula Jawa Crumble, in a stand mixer fitted with a paddle attachment, mix all the ingredients together on a medium speed until combined.
• Spread dough onto lined baking tray. Using a dough scraper, roughly chop the dough into a crumble texture.
• Bake for 6 minutes, then using the scraper and without taking the tray out of the oven, roughly chop and turn the mixture on the tray.
• Bake for another 6 minutes. Take out and allow to cool.

Salted Coconut Sago

• For the Salted Coconut Sago, in a saucepan, place water, sugar, coconut cream with salt together and bring to the boil. Cook until the sugar is dissolved then set aside in the fridge to cool.
• Bring a saucepan of water to the boil. Add the tapioca, making sure it is fully submerged. Cook for 10 minutes, until tapioca becomes clear and transparent.
• Strain the cooked tapioca and run under cold water to wash the starch off.
• Place cooked tapioca into the coconut syrup mixture and set aside in fridge.

Caramelised Jackfruit

• For the Caramelised Jackfruit, cut jackfruit into small 1cm cubes.
• In a saucepan, mix jackfruit, puree and gula jawa until well combined. Bring to the boil for 2-3 minutes to allow the jackfruit to soften.
• Sprinkle the pectin in and stir continuously until thickened in texture. Transfer to a piping bag.
• Pipe a 1cm layer into four cavities of a 3cm cylinder/puck silicon mould and place in the blast freezer.

Avocado Cream with Fermented Cassava

• For the Avocado Cream with Fermented Cassava, in a Thermomix bowl, place all ingredients together. Mix until a smooth consistency is achieved. Place in a piping bag.
• Remove the cylinder mould from the blast freezer and pipe 1cm into four of the remaining cavities of the mould. Return to the blast freezer until required.

Coconut Marjan Mousse

• For the Coconut Marjan Mousse, bloom the gelatine in a bowl of cold water for 5 minutes.
• In saucepan, warm coconut purée gently. Squeeze excess water from bloomed gelatine and whisk into warm purée, mix until well blended. Transfer to a large bowl.
• In a saucepan, combine the Marjan syrup, sugar and water. Cook on a high heat and place candy thermometer inside the saucepan.
• At the same time, in the bowl of a stand mixer with a whisk attachment, place the egg whites.
• Once the candy thermometer reads 110°C, start mixing the egg whites at a high speed
• Once the thermometer reads 118°C, reduce the speed of the mixer to medium speed (do not stop) and gradually pour in the hot syrup to make an Italian meringue. Continue whisking until the meringue is cold, approximately 40°C.
• Using a hand whisk, incorporate meringue into coconut purée with the gelatine mixture, a third at a time until well incorporated.
• In another stand mixer bowl with a whisk attachment, add the cream. Whip until soft peaks.
• Using a rubber spatula, incorporate the whipped cream into the meringue mixture, a third at a time, until well incorporated. Transfer to a piping bag.
• Pipe a 1.5cm layer of the coconut mousse into the bottom of four dariole moulds. Follow with a disc of the frozen jackfruit and press down lightly.
• Pipe more coconut mousse on top of the frozen jackfruit and add the frozen avocado cream, pressing lightly again.
• Pipe enough coconut mousse to just cover, the dariole moulds should be around two thirds full. Smooth the top of each mould and place in the blast freezer to set.

Coconut Marjan Jelly Veil

• To make the Coconut Marjan Jelly Veil, place all the ingredients in a saucepan and bring to the boil on a medium heat whilst continuously whisking. Cook until it becomes thickened.
• Pour onto flat silpat lined baking tray and tilt the tray around so that the jelly spreads evenly to a thickness of 1.5mm
• Allow to cool in the fridge.
• Once set, cut with a 10 cm diameter round cutter.

Chocolate Collar

• To make the Chocolate Collar, temper the white chocolate by placing in a microwave-safe bowl and melting it in the microwave in 15-30 second increments until it is half melted.
• Stir vigorously until all the chocolate is melted. If there is some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate, whilst stirring. The final temperature of the tempered white chocolate should be 28.5-29.5°C.
• Measure the required acetate collar by wrapping a 5cm wide acetate stripe around a cookie cutter the same diameter as the base of the dariole mould, allowing for a 1cm overlap. Cut two sheets this size.
• Place the sheets on a flat surface and pour the chocolate onto the acetate. Using an offset palette knife, spread to cover the sheet, approximately 2mm thick. Leave on the bench to set slightly then cut 1cm strips along the length. Roll around the circumference of the cookie cutter to create rings. Allow to set in the fridge.
• To assemble each dish, unmould the coconut Marjan mousse and place in the centre of a square box made from banana leaves.
• Sprinkle some of the gula jawa crumble around the base.
• Drape the thin jelly veil over the top.
• Take the white chocolate rings from the fridge and place on top of the jelly veil
• Strain the coconut tapioca and place in the middle of the white chocolate ring.
• Decorate with red edible flowers and silver leaf.

Dish 2 - France Dish – Mont Blanc

Makes 4

• Preheat oven to 85°C.

Chestnut Cremeux

• For the Chestnut Cremeux, place gelatine in a bowl of cold water to bloom.
• In a Thermomix bowl, place chestnut cream, chestnut purée, cream (a) and yolk. Cook 5 minutes, 80°C, speed 3.5.
• Squeeze the excess water from the gelatine and add to the Thermomix bowl with butter, cream (b) and white rum. Mix 10 seconds, speed 5.
• Transfer to a lined baking tray and place in the freezer for 15 minutes to cool rapidly, then transfer to the bowl of a stand mixer and place in the fridge for at least 2 hours.

Vanilla Crème Diplomat

• For the Vanilla Crème Diplomat, bloom gelatine in a bowl of cold water.
• In a Thermomix jug add milk, vanilla, sugar, cornflour and yolks. Cook for 5 minutes, 85°C, speed 3.
• Squeeze excess water from bloomed gelatine and add to the Thermomix jug. Mix for 10 seconds, speed 4 until incorporated.
• Pour the mixture into a tray and place in the freezer for 10 minutes or until cooled to 40°C.
• When cooled, place cream into the bowl of a stand mixer fitted with a whisk attachment and whisk until soft peaks form.
• Add the cooled mixture and fold in gently with a spatula. Place into a piping bag.
• Pipe into 5.5cm diameter silicon dariole moulds, filling to 3cm. Smooth the top and place in the freezer until set.

Meringue Shell

• For the Meringue Shell, in a stand mixer fitted with a whisk attachment, whip sugar and egg whites to stiff peaks. Sift in the icing sugar and carefully fold using a spatula.
• Lightly spray the inside of a 5cm dome silicone mould and place on a baking tray.
• Using the back of a spoon, spread the meringue into at least four cavities of the mould until evenly coated. The meringue should just form a shell.
• Using an offset spatula, smooth off the edge of the shells.
• Bake for 1.5 hours.
• Allow to cool slightly and then carefully unmould the meringue shell. Set aside

Vanilla Chantilly Cream

• To make the Vanilla Chantilly Cream, bloom the gelatine in a bowl of cold water for 5 minutes.
• Warm the cream (a) in saucepan to 80°C. Squeeze excess water from the gelatine and add to the saucepan. Whisk to combine. Transfer to the bowl of a stand mixer and place in the fridge to set.
• When the cream is completely set, add cream to the bowl of a stand mixer fitted with a whisk attachment. Add the remaining cream (b), sugar and vanilla. Whisk to stiff peaks and transfer to a piping bag. Set aside in the fridge.

Blackcurrant Compote

• To make the Blackcurrant Compote, place blackcurrant purée, half the sugar, and vanilla in Thermomix bowl. Cook 2 minutes, 100°C, speed 3.
• Mix the remaining sugar and pectin together. Once blackcurrant mixture reaches 100°C, incorporate in the sugar and pectin mixture. Cook a further 2 minutes, 105 °C, speed 2.
• Allow to cool slightly then pour into a piping bag and place in the fridge.

Chocolate Garnish

• For the Chocolate Garnish, place a tray in freezer.
• Temper the dark chocolate by placing in a plastic bowl and melting it in the microwave in 15-30 second increments until it is half melted.
• Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. The final temperature of the tempered white chocolate should be 31°C.
• Pour the tempered chocolate into small piping bag.
• Remove the tray from the freezer and quickly pipe skinny lines of chocolate on to the cold tray. Before they fully set, use a scraper to scrape the lines off the tray, creating very thin chocolate sticks. Set aside.

Assembly

• To assemble the dish, place the bowl of chestnut cremeux into the stand mixer with a whisk attachment fitted. Whip the chestnut cremeux until stiff peaks. Transfer to a piping bag with noodle nozzle attachment. Set aside in the fridge.
• In a microwave-proof bowl, melt dark chocolate and cocoa butter in 30 second increments until the mixture reaches a temperature of 45°C. Allow to cool to 35°C.
• Place the feuilletine into a wide shallow bowl and place a wire rack over a baking tray.
• Place the meringue shells on the rack, the open ends facing down.
• Pour the melted chocolate over the meringue shells to coat evenly, then carefully roll them in the feuilletine to coat. Set aside to set.
• When the chocolate has set, turn the meringues over so that the open end is facing up. Pipe the vanilla chantilly cream into the meringue shell then pipe a layer of the blackcurrant compote on top.
• Remove the vanilla diplomat from the moulds and trim the base if necessary to form a flat surface. Place on top of the blackcurrant compote.
• Pipe the chestnut cremeux around the vanilla diplomat and dust with snow sugar. Top with a candied chestnut and chocolate sticks.

Dish 3 - Aussie Dish – Lamington

Makes 3

• Preheat oven to 170°C
• Prechill a blast freezer to -40°C.

Vanilla Sponge

• To make the Vanilla Sponge, in the bowl of a stand mixer fitted with a whisk attachment, place yolk, sugar (a), oil and vanilla. Whip on a medium speed for 5 minutes, until pale.
• In a separate stand mixer bowl with whisk attachment, whip egg white and sugar (b) until stiff peaks.
• Sift one third of the flour into the yolk mixture. Fold in using a spatula
• Fold one third of the meringue into the batter, using a spatula
• Repeat the above two steps until all the flour and meringue and yolk are well mixed
• Spread an even layer onto a 325mm x 325mm silicone mat frame.
• Bake for 19-20 minutes, until cooked.
• Remove from the oven and allow to cool.
• When cool, cut a piece from the sponge to fit snugly into a lined 17mm x 30mm lamington tin. Place into the tin.
• Place the tin in the blast freezer for 5 minutes.

Raspberry Jelly

• To make the Raspberry Jelly, bloom gelatine in a bowl of cold water
• In a Thermomix bowl, add frozen raspberries, puree, sugar, glucose and vanilla. Cook 3 minutes, 70°C, speed 3 until the frozen raspberries are well blended.
• Squeeze excess water from bloomed gelatine and incorporate into raspberry mixture. Mix for 10 seconds, speed 5.
• Pour into a jug and allow to cool in the fridge for 30 minutes.

Coconut Pana Cotta

• For the Coconut Pana Cotta, bloom gelatine in a bowl of cold water.
• Gently warm the coconut puree, sugar and vanilla in saucepan. Squeeze excess water from the bloomed gelatine and mix into the warm puree with a hand whisk until well combined.
• Add the cold cream and place in a jug. Set aside to cool.
• When ready to assemble the lamington, prick the vanilla sponge with a fork all over. Pour the coconut pana cotta over the sponge until evenly soaked. Place in the blast freezer for 5 minutes to set.
• When set, pour more pana cotta onto the sponge and return to the freezer for 10 minutes.
• Remove the sponge from the freezer and spread a layer of raspberry jelly on top. Return to the blast freezer to set for 20 minutes.
• When set, cut the sponge into three 5cm strips. Place the strips on top of each other so that there are three tiers. Cut the strip into three 5x5cm lamingtons. Return to the blast freezer.

Lamington Coating

• For the Lamington Coating, in Thermomix bowl, place all the ingredients together and cook for 3 minutes, 50°C, speed 2.
• Keep warming the mixture to 50°C whilst working on the assembly of the lamington.
• When the lamington is set, place onto a cake rack over a baking tray. Place coconut in a wide shallow bowl.
• Pour the warm ganache over the lamingtons, turning so that all side are coated. Then, transfer to the bowl and coat with coconut. Allow to sit in the coconut whilst the ganache sets.