• Set a dehydrator to 68°C.
• Set a blast freezer to -40°C.
• Pre heat oven to 200°C, with fan.
• Place round marble slab and 8.5cm round ring mould in blast freezer.

Katsuobushi Cream

• Place umami consommé in a small saucepan and bring to the boil over high heat.
• Remove saucepan from the heat and add katsuobushi. Stir to submerge katsuobushi, cover with plastic wrap and set aside at room temperature for 30 minutes to infuse.
• Once infused, strain through a superbag, reserving the consommé and discarding solids.

Vinegared Laver

• Line one dehydrator tray with baking paper approximately 30cm x 30cm.
• Place vinegar into a 23cm x 32.5cm deep tray.
• Submerge rock laver sheet in the vinegar for 5 seconds then carefully lift onto the prepared tray. Discard remaining vinegar.
• Place tray of laver into the dehydrator for 1 hour 30 minutes or until crispy.

Vanilla Ice Cream 

• Pre-chill ice cream machine.
• In a large stainless-steel bowl whisk the sugar, egg yolks and vanilla seeds until combined.
• In a medium saucepan add the milk and cream, whisking to combine. Warm over medium heat until just below simmering point.
• Meanwhile, place a large bowl over a larger bowl of iced water.
• Pour the warm milk mixture over the egg mixture, whisking to combine.
• Pour the mixture back into the medium saucepan and over medium heat warm to 83°C, stirring continuously.
• Pass mixture through a fine sieve into the bowl over iced water and stir until cool.
• Set ice cream machine to medium ice cream setting.
• Transfer mixture to the ice cream machine and churn for approximately 45 minutes, until a firm ice cream consistency is achieved.

Oloroso Caramel

• In a medium saucepan, combine sugar and water over medium heat and bring to 200°C, lightly swirling the saucepan to distribute the melting sugar.
• Remove saucepan from the heat, cautiously add oloroso sherry and allow to bubble.
• Add cream and stir to combine. Transfer caramel to a large bowl and set aside at room temperature until caramel reaches 40°C.

Prune Jam

• In a pressure cooker, pour soaked prunes and all the soaking water.  Cook on ‘Chicken/Duck - high pressure’ setting for 20 minutes.

Katsuobushi Cream (continued)

• Soak the gelatine in a bowl of cold water for 5 minutes or until pliable. Drain gelatine, discarding the water.
• Pour the pure cream (A) into a small saucepan and warm to 90°C over medium heat.
• Add gelatine and stir to dissolve then add strained consommé and season with salt.
• Meanwhile, place a medium bowl over a large bowl of iced water.
• Pass the mixture through a fine sieve and into the bowl placed over the iced water. Stir with a spatula, scraping the sides and base of the bowl until the cream is semi-set.
• In a medium bowl, use a whisk to hand whip the pure cream (B) until soft peaks form.
• Gently fold the whipped cream through the semi-set mixture. Check seasoning and adjust if required.
• Place silicon oval mould onto a small tray. Pour mixture into each cavity of the mould to three-quarter fill, discarding remaining mixture. Place the tray into the fridge for at least 1 hour and 30 minutes or until set.

Biscuits

• In a small glass bowl, microwave the butter for approximately 30 seconds or until melted.
• In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar and water. Mix until combined.
• Add black cocoa and mix through.
• On speed 4, gradually add egg whites and mix for 1 minute or until mixture comes together.
• Add flour and salt and briefly mix through until combined. Use a pastry card to gently scrape batter through a very fine drum sieve, discarding any solids.
• Transfer to a 17cm x 31cm tray and spread slightly. Place in the fridge for approximately 30 minutes to cool.

Prune Jam (continued)

• Remove prunes from pressure cooker and strain, reserving both prunes and cooking liquid.
• Weigh cooking liquid into a medium saucepan, then add 50% weight of madeira to the cooking liquid. Cook over high heat and reduce until a very sticky, thick syrup, approximately 50ml.
• Meanwhile, use a dough scraper to pass the prunes through a drum sieve into a medium bowl.
• Add the reduced prune juice and mix well. Transfer to a piping bag, tie the end to seal and place in the fridge to cool.

Vanilla Ice Cream (continued)

• Remove the marble slab from the blast freezer and lay a piece of go-between approximately 30cm x 30cm on top.
• Working quickly, spoon 40g of Ice Cream onto the go between then fold the go between over the Ice Cream to cover.
• Place the 8.5cm ring mould over the Ice Cream and using a coffee tamper push the ice cream into an even flat disc.
• Place marble slab with ice cream disk into the blast freezer for approximately 45 minutes or until firm.

Oloroso Caramel (continued)

• Add butter and salt to caramel and whisk well to combine.
• Pour caramel onto a 17cm x 31cm baking tray and place in the fridge to cool completely and set to a fudge-like consistency.

Biscuits (continued)

• Place the small biscuit stencil on top of a Silpat mat.
• Spread approximately 1 tablespoon quantity of batter evenly and approximately 1mm thick over the stencil until you have at least 3 of the shapes filled. Carefully lift the stencil.
• Lift the Silpat onto a 30cm x 42cm oven tray.
• Place the large biscuit stencil on top of a Silpat mat.
• Spread approximately 1 tablespoon quantity of batter evenly, approximately 1mm thick over the stencil until you have at least 2 of the shapes filled. Carefully lift the stencil.
• Lift the Silpat onto a 30cm x 42cm oven tray.
• Place both trays in the oven and bake for approximately 4 – 6 minutes until dark brown in colour.
• Transfer the Silpat mat of biscuits to the bench and set aside to cool completely.
• When cool, transfer at least 3 small biscuits and 2 large biscuits to an airtight container with silica beads and set aside on the bench.

Green Walnuts

• Use a nutcracker to break the walnut in half and remove the walnuts from the shell. Discard the shell.
• Use a paring knife to peel and discard the thin, brown skin from the nut.
• Place walnuts into a small plastic container of cold water and place in the fridge.

Vinegared Laver (continued)

• Remove Vinegared Laver Sheet from the dehydrator and crumble into very small pieces. Place into an airtight container and set aside on the bench.

Virgin Soy Dressing

• In a medium bowl, combine all ingredients and whisk well.
• Transfer dressing to a squeeze bottle and set aside on the bench.

Whipped Cream

• Combine both creams in a medium stainless-steel bowl and whisk until soft peaks form. Transfer to a small bowl and place in the fridge.

Oloroso Caramel (continued)

• Transfer caramel to the bowl of a stand mixer and whip with the whisk attachment until the colour becomes light, being cautious not to overwhip and split.
• Transfer caramel to a piping bag and tie the end to seal. Place in the fridge.

Vanilla Ice Cream (continued)

• Remove the Ice Cream from the blast freezer and remove ring mould. Place ice cream and marble slab in the freezer.

Sea Cucumber Crackling

• Pour oil into a medium saucepan and heat to 190°C.
• Place dried sea cucumber sheet into the oil and cook for approximately 2 - 3 seconds or until puffed. Remove crackling with a slotted spoon and drain on a paper towel lined pizza tray.
• Place in the dehydrator to keep crisp.

Katsuobushi Cream (continued)

• Half fill a large saucepan with water and place over high heat to warm.
• Pour enough warm water into a large gastronorm tray to be 2cm deep.
• Briefly dip the outside of the mould into the water for approximately 15 seconds, ensuring water doesn’t touch the katsuobushi cream. Turn the mould upside down over a tray lined with a Silpat and gently pull the edges of the mould back to release the Katsuobushi Cream.
• Using an offset spatula place at least 1 katsuobushi cream onto a square of baking paper and transfer to an airtight container. Place in the fridge. Discard remaining Katsuobushi.

Garnish

• Slice the Scallop in half horizontally then slice into 3.5cm long, 0.4cm wide batons. Lay sliced Scallop on a piece of baking paper and place in an airtight container and store in the fridge.
• Finely julienne 0.5g of Oboro Kombu and place in a small plastic container and set aside on the bench.
• Pick at least 7 Flowers and remove green foliage. Trim the stems to 0.5cm. Place in a small plastic container. Cover with a small damp piece of paper towel and place in the fridge.
• Open the lid of the Caviar with a spoon and place in fridge.

Plating

• Remove serving plate from the fridge and wipe with Chux to remove condensation.
• Using an offset palette knife, carefully place 1 Katsuobushi cream into the centre of the serving plate.
• Drain the walnuts, discarding the water. Use a sharp knife to thinly slice the walnuts until you have at least 10 slices.
• Break the Sea Cucumber Crackling into at least 12 pieces, approximately 1cm x 1cm.
• Shake the bottle of Virgin Soy Dressing vigorously to combine and squeeze 14 grams into a small bowl. Add 0.5g of crushed Laver Sheet and stir to combine. Add the Scallop batons and toss to coat for 3 – 4 seconds then transfer 8 batons onto a small tray lined with Chux.
• Arrange 4 batons of Scallop on the Katsuobushi Cream.
• Lightly cover the Scallops and Katsuobushi Cream including around the base with approximately 6 small pieces of the Sea Cucumber Crackling.
• Place 6 slices of the Walnut slices on the Crackling, all slices pointing in the same direction.
• Place 4 more pieces of Scallop horizontally on top of the Crackling.
• Add 4 more small pieces of the Sea Cucumber Crackling, covering any Katsuobushi Cream that is visible.
• Place 4 slices of the Walnut slices on top with all slices placed horizontally.
• Add 2 small clusters of Oboro Kombu on top of the Walnut slices, parallel to each other.
• Using a mother of pearl spoon, spoon 5 small dollops, approximately 1/8 teaspoon of Caviar on top of the walnut slices.
• Add 2 more small pieces, approximately 1cm square, of the Sea Cucumber Crackling.
• Arrange 7 Phlox Flowers over the assembled Katsuobushi Cream.

Moo

• Remove serving bowl from the freezer and place on the scales.
• Cut the end of the piping bag approximately 1.5cm from the pointed end of the Oloroso Caramel and pipe a thin swirl of Caramel into the base of the bowl, weighing approximately 14g.
• Cut the end of the piping bag approximately 1.5cm from the pointed end of the Prune Jam and pipe a thin swirl of Jam in between the Caramel swirl, weighing approximately 14g.
• Remove go-between from Ice Cream disc and place on top of the Caramel and Prune Jam in the centre of the bowl, pressing the Ice Cream down slightly.
• Spoon Whipped Cream on top of the Ice Cream and use a plastic pastry card to spread evenly and create a flush surface between the Cream and the rim of the bowl. Wipe the edges of the bowl if needed.
• Place 3 small and 2 large Biscuits, evenly arranged on the surface of the Whipped Cream.