Pickled Kohlrabi

• Meanwhile, place dorrigo pepper in a mini chop food processor and process to a fine powder. Sift ground pepper through a fine drum sieve into a medium bowl, reserving the husks in a small bowl.
• Peel kohlrabi then thinly slice on a Japanese Lathe. Lay out lengths on top of each other and use a 4cm plain round cutter to cut at least 16 disks. Make an incision in each disk from the centre to the outside edge, half way through diameter.
• Combine vinegar, shoyu and brine in a medium bowl and season with a little dorrigo pepper. Reserve remaining dorrigo pepper for Lemon Myrtle Dressing.
• Add the kohlrabi discs to the bowl of pickling liquid.
• Place the entire bowl in a commercial cryovac machine. On program 0, vacuum to compress the kohlrabi until liquid bubbles then settles.
• Remove bowl from the cryovac machine and set aside at room temperature.

Burrata Foam

• Combine burrata, whey, vinegar, shoyu and sour cream in the jug of a Thermomix and process on speed 6 at 90°C for 4 minutes.
• Process on speed 10 for 1 minute. Season with additional shoyu and rice vinegar if needed.
• Add the xanthan gum and process on speed 7 with no heat for a further 20 seconds or until xanthan is distributed. Strain mixture through a fine chinois into a measuring jug. Transfer mixture to a 500ml syphon gun fitted with a round nozzle and place in the fridge to cool.

Pickled Quandong

• Cut 3 pieces of soaked quandong into thin strips. Place in a small dish in the fridge.

Lemon Myrtle Dressing

• In a medium frypan, add butter and cook for 5 minutes or until milk solids in the butter start to caramelise. Add the lemon myrtle leaves and remove frypan from the heat. Set the pan aside for 5 minutes to infuse then remove lemon myrtle leaves.
• Meanwhile, carefully drain kohlrabi disks from the pickling liquid. Set the disks aside at room temperature.
• In a large frypan over high heat, reduce 200g of the kohlrabi pickling liquid for 8-10 minutes or until thick and syrupy and reduced to about 2 tablespoons, scraping the sides with a spatula as needed.
• If the burnt butter has hardened, gently warm on low heat to melt. Add 100g of the reduced pickling liquid to the burnt butter and whisk together to emulsify.
• Season the dressing with reserved dorrigo pepper husks. Strain dressing through a fine chinois into a measuring jug, discarding the solids.
• Transfer dressing to squeeze bottle and set aside at room temperature.

Pickled Kohlrabi (continued)Pickled Kohlrabi disks

• One at a time, hold a disk between your index finger and thumb on one side of the incision. Curl the kohlrabi tightly over itself and around the tip of your finger to shape into a 2cm diameter cone. Repeat to shape 16 cones then place on a small tray in the fridge.

Garnish

• Pick leaves from wood sorrel stems and place in a small dish.
• Pick eucalyptus leaves and place in a small bowl.

Burrata Foam (continued)

Chilled Burrata Foam in syphon gun

• Turn the syphon gun upside down and charge with 2 cream bulbs. Shake the syphon gun several times or until foam holds shape when dispensed. Place the syphon gun in the fridge.
• To serve, position 9 kohlrabi cones, tips pointed into the centre, in a circle, 6.5 - 7cm in diameter.
• Dispense approximately 1 teaspoon of Burrata Foam into the centre of cones to fill the space.
• Place 4 strips of Pickled Quandong part way into the foam on top of the 9 assembled cones.
• Place a layer of 6 cones into the burrata foam on top of the other ring of cones, slightly further towards the centre. The shape of the dome should be starting to take shape.
• Place 3 strips of Pickled Quandong part way into the foam on top of the 6 assembled cones.
• Place the remaining cone into the centre of assembled cones to complete the dome.
• Insert a few small wood sorrel leaves between the cones.
• If the butter in the Lemon Myrtle Dressing has hardened, briefly warm the dressing in the water bath. Shake dressing vigorously to emulsify. Pipe a small amount of dressing into each cone.
• Place Kohlrabi dish on the wooden serving board.
• Note – Vegetable Ferment Brine is the liquid leftover from a jar of fermented vegetables.