For the Spatchcock and Mushroom Sauce, heat oil in a large stainless steel frying pan and add the spatchcock pieces. Fry, stirring often, until golden brown, about 10 minutes. Add Chinese brocolli and mushrooms to the pan, stirring well for 2 minutes.
Deglaze the pan with a little cold water and scrape base of pan to remove sediment. Add 400ml water, bring to a simmer and cook for 20 minutes.
Strain the stock through a fine sieve, return to a clean pan, and continue to simmer until further reduced and slightly thickened. Add vinegar and salt to taste, then strain through muslin. Transfer the sauce to a jug and set aside, keeping warm, until ready to serve.
For the Toasted Rice and Crackers, place rice in a dry pan and toast over a medium high heat until brown and toasted. Reserve half the toasted rice for garnish. Place the remainder of the toasted rice in the bowl of a mortar and pestle and grind to a fine powder.
Place the rice powder in a medium bowl, add the flour, season with salt and mix well to combine. Add the oil and 40ml water and mix to make a stiff dough. Leave to rest for 15 minutes at room temperature.
Once rested, place the dough between two sheets of baking paper and roll out to paper thin. Place the rolled out dough, still between the paper, on to a flat baking tray. Remove the top layer of baking paper, place in the pre-heated oven and bake until golden, about 10-15 minutes.
Once baked, remove the sheet of cracker from the oven and break into free-form wafers. Set aside on the tray until ready to serve.
For the Pickled Mushrooms, place all ingredients, along with 20ml water, in a small bowl and stir to combine. Set aside to pickle for 10 minutes. Once pickled, drain the liquid and set the mushrooms aside until ready to serve.
For the Smoked Abalone, remove abalone from shell and trim. Cut into slices across the grain, as thinly as possible, and place into a bowl. Cover the bowl with cling film. Prepare a smoking gun with the apple wood chips. Once smoking, insert the nozzle under the cling film and into the bowl and fill bowl with smoke. Remove nozzle, reseal cling film tightly and set aside to smoke for 10 minutes. Once smoked, uncover bowl and set aside until needed.
Meanwhile, heat a heavy grill pan over a medium high heat to smoking hot. Once hot, add the oil and the smoked abalone slices. Sear for 30 seconds on each side, then remove from the pan and season to taste. Set aside, keeping warm, until ready to serve.
For the Charred Broccoli, trim the outer leaves from the Chinese broccoli then cut in half. Heat a grill pan over medium-high heat. When very hot, add the oil and the broccoli. Char for 2 minutes on each side. Remove from the heat, season and set aside, keeping warm, until ready to serve.
To serve, place Smoked Abalone slices in the centre of each shallow serving bowl and scatter with Pickled Mushroom slices. Place equal amounts of Charred Broccoli on top of the Pickled Mushrooms on each plate. Scatter each plate with reserved toasted rice. Finish with a Toasted Rice Cracker shard and a few nasturtium leaves on each plate. Serve with Spatchcock and Mushroom Sauce in a jug on the side.