Preheat one oven to 75°C, a second oven to 120°C and a third oven to 180°C. Fill and preheat sous vide machine to 52°C.
Place a large roasting dish into the oven set at 180°C to heat up until needed.
For the Emu Jerky, place 100g of the emu meat onto a small tray and into the blast chiller until partially frozen, about 12 - 15 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium heat and bring to a simmer. Continue to simmer for 1 minute, then remove from heat. Strain through a fine sieve into a clean bowl and set marinade aside to cool.
Line a dehydrator rack with acetate. Once emu meat has partially frozen, use a meat slicer to slice the emu lengthways along the grain into thin strips. Use tweezers to dip each slice of emu into the cooled marinade, then lay strips onto the dehydrator rack lined with acetate. Place into the preheated oven at 75°C for 2 hours. Set aside in oven until needed.
For the Beetroot Powder, finely slice peeled beetroot on a mandolin.
Lay sliced beetroots onto a dehydrator rack. Place rack into the oven preheated to 75°C until completely dry, about 90 minutes. Once dry, remove from oven and transfer to a spice grinder. Grind to a fine powder, then pass through a fine sieve into a clean bowl. Set aside on the bench until needed.
For the Rosella Powder, pick rosella petals and tear into small pieces. Lay pieces of rosella petal onto a dehydrator rack then place into the oven preheated to 75°C until completely dry, about 2 hours. Once completely dry, transfer petal pieces to a Vitamix and blitz to a fine powder, scraping down sides as necessary. Pass through a fine sieve into a clean bowl. Set aside on the bench until needed.
For the Game Jus, add 600ml of water to the pressure cooker and turn on to simmer setting. Remove the heated roasting dish from the oven preheated at 180°C and place onto the stovetop over high heat.
Add duck and chicken wing pieces to the roasting dish and fry, stirring occasionally, until lightly browned, about 5 minutes. Place into the oven preheated to 180°C and roast until caramelised, about 20-25 minutes. Remove from oven and return roasting dish to the stovetop over high heat. Add onion, carrot, celery, leek, thyme and 20g of the garlic to the roasting dish and fry until slightly caramelised. Deglaze the roasting dish with 500ml of water then pour the contents of the pan into the pressure cooker. Seal pressure cooker, turn on to high pressure, and cook for 1 hour.
Meanwhile, heat a large sauté pan over medium heat. Add 1-2 teaspoons of vegetable oil, remaining garlic and shallot and fry off until lightly caramelised. Deglaze with pinot noir and continue to cook until slightly reduced. Remove from heat and reserve pan until needed.
Once pressure cooker has finished cooking, place sauté pan back on the heat. Release pressure and pass liquid through a fine sieve lined with muslin cloth into the sauté pan. Continue to cook until reduced and slightly thickened. Once reduced, remove from heat and adjust seasoning with cabernet vinegar. Pass through a fine sieve lined with muslin cloth into a small copper pot. Set aside until needed.
For the Beetroot Purée, place a 3 litre saucepan over medium heat. Add oil and beetroot pieces then reduce heat to low. Cover with a cartouche and cook until beetroot is tender and slightly caramelised, about 80-90 minutes. Remove from heat and strain beetroot, reserving the oil for later use. Place cooked beetroot into the Vitamix and blitz on high until smooth, using a little of the reserved oil to loosen the purée. Pass through a fine sieve then set aside until needed.
For the Charcoal Pretzel, fill a small saucepan with water and place over medium heat to warm. Meanwhile, place charcoal tablets into a mortar and pestle and grind to a fine powder. Place ground charcoal and all remaining dry ingredients into a bowl and mix well to combine. Once water is warm, measure out 215g and add to the dry mix a little at a time, mixing well in between each addition until dough comes together to form a ball. Knead until smooth then cover bowl with cling film and set aside to rise for 30 minutes.
Lightly flour a clean work surface. Uncover dough and knock back, then take a 65g portion of the dough and knead until smooth and elastic. Use a rolling pin to roll the potion of dough out into a thin sheet, 5mm thick.
Brush a baking tray lightly with olive oil to grease. Using an electric mixer fitted with a linguini cutter attachment and set on speed 1, pass the dough through the cutter to create thin strips. Carefully take the strips of pretzel dough and separate, being careful not to tear. Lay at least 15 of the strips out onto the tray, ensuring they are not touching each other. Brush strips with oil, season with salt. Place into the oven set at 180°C and bake until cooked through, about 12-15 minutes. Remove from oven and set aside on tray to cool until needed.
For the Beetroot Leaf Purée, place a medium saucepan of water over high heat and bring to the boil. Prepare a medium glass bowl of iced water and set aside.
Once the water has come to the boil, add beetroot leaves and eggs and cook for 3 minutes. Remove eggs and plunge straight into the bowl of iced water. Add baby spinach to the pot of water and continue to blanch beetroot leaves along with spinach for a further minute then plunge into the iced water. Reserve pot of boiling water on the heat for later use. Place beetroot and baby spinach leaves into a clean tea towel and ring out to remove all excess liquid. Place into the Vitamix and blitz on a medium speed until a smooth purée.
Crack the eggs and reserve yolks and any portion of unset whites, discarding the firm whites. Add coddled yolks to the Vitamix and blitz on a medium speed, using the tamper to bring the mixture together, until the purée comes to room temperature.
Combine both oils into a measuring jug. With the Vitamix running on medium speed, gradually add oil blend until the mixture has emulsified. Increase speed to high and blend until completely smooth. Season the purée with fine salt and pass through a fine sieve into a clean bowl. Set aside in the fridge until needed.
For the Emu Fillet, place each portion of emu into separate small sous vide bags. Using the confit oil from the saucepan of beetroot cooking for the Beetroot Purée, carefully spoon 3 tablespoons of the oil into each sous vide bag. Use the vacuum seal machine to remove air from each bag and seal. Place sous vide bags into the preheated sous vide machine and poach at 52°C for 35 minutes.
Prepare a large bowl of iced water. Once poached, remove bags of emu fillet from the sous vide machine and plunge into the iced water to cool. Once cool, place bags into the fridge until needed.
For the Rosella Gel, Place rosella and water into a medium sized stainless steel bowl. Place bowl onto the reserved pot of boiling water, transfer pot to the smallest burner. Reduce heat to low and allow to infuse for 20 minutes. Remove bowl from heat, and strain through a fine sieve into a clean saucepan, gently pressing the rosellas to extract any remaining juice. Whisk in the agar powder, then place saucepan onto the stovetop over medium heat and bring to the boil, stirring until agar has dissolved completely.
Once agar has dissolved, remove saucepan from heat and strain liquid through a fine sieve onto a shallow baking tray. Place tray into the fridge until gel has set, about 20 minutes. Remove tray from fridge, transfer gel into a Vitamix and add 50ml of water. Blitz until smooth, then transfer gel to a medium glass bowl. Place bowl into the vac seal machine and extract 5 times to remove air. Set aside until needed.
For the Beetroot Sourdough, use a meat slicer to slice 4 slices from the loaf of partially frozen sourdough bread, to 3mm thick. Line a baking tray with baking paper. Pour beetroot juice into a gastro lid tray. Dip slices of sourdough into the beetroot juice, ensuring they are fully submerged in the juice and completely coated, then remove and lay onto the pre-lined baking tray. Transfer tray of sourdough to the oven preheated to 120°C and bake for 35 minutes. Once baked, remove tray from oven and set aside until needed.
For the Beetroot Paint, place beetroot juice into a small saucepan over medium heat and cook until reduced to a syrup consistency. Remove from heat, stir in sugar and vinegar until sugar has dissolved. Strain through a fine sieve into a clean glass bowl, then set aside until needed.
For the Eucalyptus Powder, place all ingredients into a bowl and, using hands, gently mix together until combined. Transfer mixture to a food processor and pulse until mixture is aerated. Transfer to a bowl and set aside until needed.
For the Beetroot Oil Charcoal Powder, place charcoal tablets into a mortar and pestle and grind to a fine powder. Place the charcoal powder into a large bowl, add all remaining ingredients use hands gently mix together until combined. Transfer to a food processor and pulse until mixture has aerated. Transfer mixture to a bowl and set aside until needed.
To finish the Emu Fillet, heat a large frypan over high heat. Remove emu from the vacuum seal bags and pat dry with paper towel. Season with flake salt and add to the pan, searing on all sides. Remove fillets from the pan and use paper towel to pat dry completely.
Combine beetroot and charcoal powder in a medium bowl then pour onto a small round tray. Add emu fillet and coat evenly in the powder mix, transfer to a clean small round tray and set aside on the bench until needed.
For the Emu Tartare, finely dice the emu and place into a medium bowl. Add remaining ingredients and stir with a spoon until evenly coated. Season with salt and stir again.
To plate, place dusted Emu Fillets into the oven preheated at 180°C for 4 minutes. Remove from oven and set aside on the tray to rest, keeping warm.
Use a pipette to drip about 10 drops of the Beetroot Paint onto the plate and vigorously tap each dot with the back of a spoon until the paint has sprayed across the plate.
Spoon a teaspoon of the Beetroot Purée on to the plate, slightly to the left of centre. Spoon a teaspoon of Beetroot Leaf Purée to the right of the Beetroot Purée.
Cover the Beetroot Leaf Purée with a quarter of the Emu Tartare mix. Place one of the dusted Emu Fillets on top of the Beetroot Purée. Spoon five small dots of the Rosella Gel on top of the Emu Fillet.
Add a spoonful of the Game Jus between the Emu Fillet and the Emu Tartare. Dust a pinch of Rosella Powder over the top of the Emu Fillet and Emu Tartare.
Break the Beetroot Sourdough and Emu Jerky into small pieces and combine together in a small bowl. Place some of the jerky sourdough mixture over both the Emu Fillet and Emu Tartare.
Dust the plate with Beetroot Charcoal Powder and Eucalyptus Powder. To garnish, gently break the Charcoal Pretzels in half and place on top of the dish, crossed over each other.