• Pre-heat oven to 180°C, fan forced.
• Line two 40cm x 25cm (or larger) baking trays with silicon mats or baking paper.

For the Leatherwood and Wattleseed Wafer

• Combine all ingredients in a food processor and mix for 5 seconds, or until smooth.
• Using an offset spatula, divide batter onto the trays and spread to a 1mm thickness.
• Transfer to oven and bake for 10 minutes, or until an even golden brown
• Remove and let cool on a wire rack
• Once cool, carefully snap into six organic rectangle shapes, around 10cm x 6cm in size.
• Set aside for serving.

For the Cinnamon and Honey Crème Patissiere

• Combine milk, ground cinnamon and honey together in a small saucepan over a medium heat.
• In a separate bowl, whisk together egg yolks, corn flour and sugar until combined.
• Once milk is hot, around 70°C, slowly add 1/3 to the egg mix, while continuously whisking.
• While whisking, add the tempered egg mix back to the saucepan and return to a medium heat.
• Continue whisking until the crème thickens and is no longer runny, around 2 minutes.
• Remove from heat and whisk in butter until melted.
• Transfer to a baking tray and cover the crème completely with cling wrap.
• Transfer to fridge to cool for 20 minutes.
• Once cool, transfer to a bowl and whisk until smooth.
• Transfer crème to a piping bag fitted with a round tip
• Set aside for serving.

For the Swiss Meringue

• Fill a medium saucepan with 2cm of water and bring to the boil. Once boiling, reduce to a simmer.
• In a medium bowl that fits snugly over the saucepan to create a double boiler, whisk egg white and sugar together. Place on top of the saucepan, ensuring the bottom is not in contact with the water.
• Continue whisking until the sugar is dissolved and the temperature reaches 80°C.
• Transfer to a stand mixer fitted with the whisk attachment and whisk on high until the meringue reaches stiff peaks and the bowl reaches room temperature, around 5 minutes.
• Transfer meringue to a piping bag fitted with a flat nozzle.
• Set aside for serving.

For the Cinnamon and Charcoal Soil

• Add sugar and water to medium saucepan over high heat. Only swirl the pan occasionally to dissolve sugar.
• Once sugar syrup reaches 130°C, quickly add the chocolate callets and whisk vigorously. The chocolate will melt and then form a soil within 10 seconds.
• Immediately remove and leave to cool on a baking tray for 2 minutes.
• Add charcoal and cinnamon, and combine only slightly, ensuring different areas of black and brown.
• Set aside for serving

For the Chocolate Sauce

• Combine all ingredients together in a small saucepan over medium heat.
• Mix until smooth and continue heating until sauce thickens, around 3 minutes.
• Transfer to a sauce beaker and set aside for serving.

To Serve

• Pipe a small amount of cinnamon crème patissiere onto centre of plate.
• Place one leatherwood and wattleseed wafer over crème, pressing gently to glue it in place.
• Pipe a 3cm wide circle of crème onto the centre of wafer.
• Pipe ring of Swiss meringue around crème. Cover with a wafer.
• Repeat to pipe another layer of crème and meringue. Cover with another wafer.
• Pipe Swiss meringue onto top wafer in a ruffled line, the length of the wafer.
• Using a blow torch, torch the top meringue all over.
• Scatter cinnamon and charcoal soil around the S’more.
• Add micro herbs and serve with chocolate sauce.