• Set a commercial combi-steam oven to 80°C, with steam
• Prechill ice cream machine
• Prechill blast freezer at -40°C

Dish 1 – Pumpkin Soup

Pumpkin Consommé

• To make the Pumpkin Consommé, peel and chop pumpkin into 4cm slices. Place pumpkin with salt, sugar and water into a vacuum seal bag and steam at 80°C for 40 minutes.
• Place the zest and oil together in vacuum seal bag and steam at 80°C for 40 minutes.
• When cooked, transfer the bag with the zest and oil to an ice bath to cool for 10 minutes.
• Remove the pumpkin and consommé to cool in the bag at room temperature for 20 minutes.
• Then pass the liquid through a fine chinois, measuring 300 into a large jug. The pumpkin is not required for this recipe.
• When the zest and oil have cooled, strain the oil through a muslin cloth and add 10g of the oil to the pumpkin consommé. Add the grapefruit juice and stir. Set aside in the fridge.

Cinnamon Curd

• For the Cinnamon Curd, place gelatine in a bowl of cold water.
• Place the cream and cinnamon in a saucepan and heat over a gentle heat until just simmering. In a saucepan, heat the sugar over a medium heat to make a dry caramel. When the sugar has dissolved and the caramel is amber, add the warm cream. Whisk well until combined.
• In a bowl, whisk eggs together. Add a quarter of the caramel to the eggs to temper. Mix together then add the remaining caramel and stir. Add the mixture back into the saucepan and cook until it reaches 82°C.
• Add to a Thermomix bowl with butter. Squeeze excess water from the gelatine and add to the Thermomix bowl. Mix for 1 minute, speed 3.
• Pour the mixture into four cavities a 50mm diameter silicone stone mould and place in the freezer until set.

Tonka Bean and Bitter Grapefruit Ice Cream

• For the Tonka Bean and Bitter Grapefruit Ice Cream, combine milk, cream, trimoline in saucepan. Grate the tonka bean into the mixture. Peel the grapefruit zest very thickly to get as much pith as possible.
• Place the saucepan on a medium-high heat and bring to rapid boil to bring out the bitterness of the grapefruit. Allow to rest, covered at room temperature for 20 minutes.
• Combine eggs and sugar in a medium bowl and whisk. Strain the cream mixture into the eggs. Mix together and place back into the saucepan. Place back on a medium heat and bring to 82°C.
• Pass through a sieve and allow to cool over an ice bath before churning in the ice cream machine.
• Line 7 metal cannoli tubes with acetate. Transfer the ice cream to a piping bag and pipe the ice cream into the tubes. Place in the freezer until set.

White Chocolate Flames and Garnish

• For the White Chocolate Flames, preheat the oven to 150°C with no fan.
• Heat fondant, glucose and isomalt in a saucepan over a medium heat to 155°C.
• Add the white chocolate and cook until a golden caramel colour.
• Pour onto a baking tray lined with a silpat mat and leave to set completely at room temperature.
• When cool, break the mixture up and place into a Thermomix bowl. Blitz for 15 seconds, speed 8 until a powder.
• Sieve the mixture back onto the baking tray and bake for 3 minutes. Remove from the oven and as soon as the mixture is cool enough to touch, break off segments and shape into at least 12 flames. Set aside.
• When serving, remove the cinnamon curd from the freezer 30-60 minutes before ready to serve. Unmould and leave to defrost directly in the centre of each serving bowl.
• Just before serving, remove the ice cream from the cannoli tubes and unwrap the acetate to reveal cylinder ice cream logs.
• Wrap each log in a mochi sheet, trimming the sheet to the correct size. Trim the ends and then cut each log into 4 pieces.
• Arrange 7 pieces of the mochi rolled ice cream around each cinnamon curd.
• Add 3 white chocolate flames on top of the curd to resemble fire and garnish with star flowers.

Dish 2 - Gooseberry Pie

Almond Pastry

• For the Almond Pastry, preheat oven to 150°C.
• Place all the ingredients, except for the egg, in the bowl of a stand mixer fitted with a paddle attachment and mix until a sand texture is formed. Add the egg and mix until the dough comes together.
• Remove and wrap in plastic wrap and place in the fridge for 20 minutes. Remove from the fridge and place on a board.
• Use a rolling pin to roll the pastry to a thickness of 2mm. Use a 90mm ring cutter to cut out four discs. Place into a 60mm tart tin.
• Blind bake the tarts in the oven for 30 minutes, removing the beans after 20 minutes.
• Allow to cool and set aside.

Candied Gooseberries

• For the Candied Gooseberries, combine sugar, juice, ginger and vanilla in a medium saucepan and cook on a medium heat until a light blonde caramel.
• Add the gooseberries and cook for 10 minutes, until tender. Place in a piping bag and set aside.

Cheesecake

• For the Cheesecake, combine all the ingredients except the egg in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth, scraping down the bowl when necessary. Add the egg and mix well.
• Pipe into four cavities of a 60mm dome silicon mould and bake for 4 minutes.
• Place in the freezer until assembling the tarts.

Compresessed Kiwis

• To make the Compressed Kiwis, make a syrup by combining the water, sugar, lemon zest and juice and ascorbic acid in a saucepan. Bring to the boil on a medium heat-high
• Pass through a sieve into a bowl and set aside to cool in the fridge.
• Slice green and gold kiwis into 15mm thickness and place into a vacuum seal bag with the cooled syrup.
• Assemble the tarts 60 minutes before serving. Fill each almond tart shell halfway with gooseberry compote.
• Remove the baked cheesecake from the mould and place on top, with the dome side facing up. Allow to defrost directly on the tart for 60 minutes.
• Drain the sliced kiwi fruit and arrange around cheesecake like a flower.
• Finish with alyssum flowers.

Mirror Apple

Apple Ice Cream

• For the Apple Ice Cream, place water in a small saucepan and heat water to 40°C.
• In a small bowl, whisk sugar, dextrose, maltodextrin and ice cream stabiliser.
• Sprinkle onto the warm water and then heat to 65°C, continuously stirring. Add the apple puree and combine. Place in the fridge to cool to 4°C.
• Place into an ice cream maker and churn to ice cream.
• Remove from the ice cream maker and set into a custom-made apple core mould or alternatively into a 50mm cube silicon mould. Place in the freezer until set.
• If using the cube mould, when set, shape the cube with a knife to resemble an eaten apple core.
• Finish the core with two dots of tempered dark chocolate to look like seeds.

Cinnamon Biscuit

• To make the Cinnamon Biscuit, combine all ingredients except for the egg in the bowl of a stand mixer fitted with a paddle attachment.
• Mix until the texture of sand then add egg and mix until dough is formed. Wrap in plastic wrap and place in the fridge to cool for 20 minutes. Remove from the fridge and on a floured surface, roll to a 2mm sheet.
• Using a 70mm fluted cutting mould cut out. Bake at 150°C, low fan.
• Set aside to cool.

Caramelia Cremeux

• For the Carmelia Cremeux, place gelatine in a bowl of cold water.
• In a small saucepan heat milk and vanilla until just simmering. When gelatine has softened, squeeze excess water from the gelatine and add to the milk. Whisk until well combined.
• Add the chocolate and stir until the chocolate has melted.
• Add cold cream, then using a stick blender, emulsify the ingredients together.
• Fill a 70mm diameter mini-dot silicon mould half-way.
• Place in the freezer until set.

Poached Apples

• To prepare the Poached Apples, combine all the ingredients, except the apples in a saucepan on a medium heat and bring to the boil.
• Pass the mixture through a sieve into a bowl and place in the freezer to cool for 15 minutes.
• Using different sized melon scoops cut spheres from the apples.
• Place into a vacuum seal bag with the lemon syrup and steam for 80°C for approximately 10 minutes or slightly tender to touch. Allow to cool then remove from the bag.

Apple Sugar

• For the Apple Sugar, place the isomalt in a medium saucepan, place over medium heat and bring to 160°C, stirring occasionally to distribute the melting granules. Add 1-2 drops of the green colour and mix with a spatula.
• Allow to cool slightly in the pan then when able to handle, take a chunk of the isomalt and work it by pulling, stretching and twisting. Quickly roll into a ball then flatten.
• Mould the chunk over the end of your little finger. Working quickly, lightly heat the end of the metal tube of a sugar blowing pump using a blow torch. Cover the end with the moulded isomalt.
• Press down to create a seal. Pump lightly to introduce some air.
• Pump air gently and gradually to expand the sugar into a sphere, alternating between blowing gently onto the isomalt to cool and using a heat gun to heat the isomalt to ensure the ball expands evenly into a sphere.
• Once the isomalt ball is larger than the 7cm diameter and before the sugar has set, press down on the top of the sphere to create a dimple. Then use a hot knife to carefully cut the ball away from the pump.
• Heat the cutting edge of a 5cm ring cutter with a blow torch and place onto a chopping board, hot edge up. Gently push the isomalt sphere, cut side down, onto the hot ring cutter to create an opening. Set aside in an airtight container.
• To assemble the mirror apple, place the cinnamon biscuit in the middle of a plate. Demould the Caramelia cremeux and place on top. Allow to defrost for 60 minutes.
• Place the apple core shaped ice cream in the centre and arrange the poached apple balls around the core.
• Top with the blown sugar apple and serve immediately.