• Preheat combi oven to 230°C Fan-Forced
• Preheat oven to 160°C Fan-Forced
• Set water bath to 80C°

Chicken Jus

• Place chicken wings on a large tray, season with salt and roast in the combi oven at 230°C for 15 minutes or until golden brown.
• Halve the shallots and roughly chop the carrot and celery into small pieces.
• Add oil to a stockpot over medium high heat. Add shallots, carrot, celery and garlic and sauté until golden brown.
• Add 100mL of the wine and tomato paste and stir through.
• Remove the chicken wings from the oven and add to the stockpot, reserving the baking tray.
• Tip off and discard excess fat from tray then place the tray over a medium heat and pour over the remaining 100mL of the wine to deglaze. Scrape the tray and add scrapings and liquid into the stockpot.
• Reduce the liquid to a syrup consistency, then add the brown chicken stock, peppercorns, bay leaf, fennel seeds, thyme and tarragon, lower the heat to medium and reduce the liquid by half.
• Strain, and in a small saucepan over medium low heat, reduce the liquid at a gentle simmer to approximately 250ml until a sauce like consistency. Reserve in the small saucepan at room temperature until ready to plate.

Spinach and Basil Pasta Dough

• Put on a large saucepan of salted water to boil.

Onion petals

• Place onions in a vacuum seal bag with all ingredients, vacuum seal the bag then sous vide on 80°C for 1 hour. Set aside at room temperature.

Chicken skin

• Clean the fat off the skin and discard fat, place the skin on a small baking paper lined tray.
• To make the fennel salt combine crushed fennel seeds and salt.
• Sprinkle each chicken skin with 0.5g of the fennel salt. Place grease proof paper on the skin and weigh down with another small tray.
• Place in 160°C oven for approximately 45 minutes or until golden and crispy.
• Allow to cool then break into rough 2cm pieces, reserving at least 3 pieces in a takeaway container at room temperature for plating.

Egg yolk pasta dough

• For the pasta dough, place flour in a food processor. With the motor running, add egg, egg yolks and oil and pulse until the dough has a wet crumb consistency. Add water if needed.
• Transfer dough to the pasta board and knead to bring together. Continue kneading for 2 minutes or until dough is smooth. Roll dough into a flat disc.
• Vacuum seal the rolled dough into a vacuum bag. Roll with a rolling pin to flatten into a disc and set aside at room temperature to rest for approximately 20 minutes.

Spinach and Basil Pasta Dough

• Make an ice bath, then blanch the basil in the large saucepan of salted boiling water for 10 seconds, remove with a fine mesh skimmer and refresh in the ice bath, then blanch the spinach for 20 seconds and refresh. When cooled squeeze out over a bowl to remove all the moisture and discard water. Drained weight should be approximately 43g.
• Finely chop the blanched basil & spinach leaves.
• Add to an electric spice grinder with one whole egg, the egg yolk and the olive oil then purée until smooth.
• Mound the flour on a work bench and make a well in the middle, pour in the spinach purée and remaining whole egg. Mix with a fork, working in a little flour at a time until it comes together, adding a little water if required, then knead for 2-3 minutes or until dough bounces back when a finger is pressed into it. Roll into a flat disc.
• Vacuum seal the rolled dough into a vacuum bag. Roll with a rolling pin to flatten into a disc and set aside at room temperature to rest for approximately 20 minutes.

Meredith Goats Cheese Mousse

• Trim the bottom and remove the dark green top of the leek, halve lengthways and wash, being careful to remove all grit. Finely slice and weigh out 100g.
• Heat a small frypan, add oil and leek, then sweat on low heat until the leek is tender. Add the butter, season with salt and pepper, and set aside in a small bowl in the fridge to cool.
• Add the goat’s cheese to a medium bowl and mix with a spatula, adding the finely grated truffle, lemon zest, chives.
• Add the cooled leek and season to taste with salt and pepper. Place in piping bag in the fridge.

Smoked Egg Yolk

• Separate the eggs and place the yolks back into the half shells in their empty carton, closing the lid. Reserve and set aside the egg whites in a bowl.
• Wrap the carton tightly with cling wrap and insert the nozzle of the smoking gun through the side of the carton as you wrap.
• Add the chips to the smoking gun and smoke until the chips burn right down, reigniting if necessary. Remove nozzle and ensure it’s wrapped tightly with cling wrap. Set aside at room temperature.

Rolling the Doughs

• Prepare 3 damp tea towels and a glass pinch bowl with water.
• Lightly dust the wooden pasta board with flour and using a rolling pin roll the egg yolk pasta dough portion to approximately 3mm thickness.
• On the widest setting, pass the dough through the pasta roller attachment of a stand mixer. Fold the dough sheet in half then pass the dough through the roller to laminate. Repeat four times, on the last pass folding the dough into thirds before passing through the roller.
• Continue passing the laminated dough through the roller, working down through each setting to number 5, or until dough sheet is just less than 1mm thick.
• Cut at least 10 sheets in approximately 12cm x 14cm rectangles, setting the sheets aside under a damp tea towel.
• Working quickly, repeat the process with the spinach & basil pasta dough portion, cutting at least 7 sheets into 12cm x 14 cm rectangles.
• Then starting with an egg dough sheet, layer the sheets in alternating colours for 7 layers of each dough, ending with an egg dough sheet. Remove any excess flour from the sheets.
• Then sandwich between two more egg dough sheets.
• With a rolling pin, roll over the layered dough stack to seal the layers together.
• Straighten all four edges by trimming with a knife, checking on the side view to see if layers are sticking together.
• Cut off at least four 1 cm wide lengths and lay them on their sides next to each other to see the layers and form a stripey dough portion.
• Using damp fingers, seal the four layers together then roll over to form one stripey dough portion, using damp fingers to fix up any gaps as you go.
• When portion is approximately 3mm thick, trim sides so that width is 11cm and roll through the machine to laminate at settings 1, then 3,4,5,6 and 7. Keep all dough portions covered under a wet tea towel.

Raviolo

• Lay out the sheets on a semolina covered bench.
• Using the soft side of a 6.5cm round cutter as a guide, pipe the goat’s cheese mix in a doughnut shape approximately 1.5cm high inside, then carefully place one smoked egg yolk in the center. Season the yolk with salt and pepper.
• Brush egg white around the outside of the cutter, then remove the round cutter.
• Carefully lay an approximately 12cm wide sheet of pasta over the top to cover entirely.
• Using the soft side of an 8cm round cutter, very carefully press down over the mousse and egg yolk to seal and achieve a domed raviolo shape and remove any air pockets. Remove cutter.
• Using a 10cm round crinkle cutter, cut out your raviolo with the crinkle side.
• Place on a semolina lined tray with a damp cloth covering and set aside at room temperature until ready to cook.

Asparagus

• Put a small saucepan of salted water on to boil.
• Peel the asparagus and remove and discard the bottom 3cm.
• Trim 8 asparagus tops to 6cm in length, cutting on a 45° angle and set aside, reserving the bottom ends for use in the purée and asparagus pickle.

Asparagus Spears

• Blanch the 8 asparagus tops in the boiling salted water for 2 minutes. Refresh in iced water. Then transfer to a takeaway container lined with paper towel and set aside at room temperature for plating.

Asparagus Purée

• Thinly slice reserved asparagus and place in a small saucepan.
• Cover with the cream and cook on low heat in a small saucepan for 15 minutes or until the cream is reduced and the asparagus is tender.
• Transfer to a stick blender cannister then blend with xanthan gum. Strain through a fine chinois and reserve in a small saucepan.

Asparagus Pickle

• In a small saucepan, heat the vinegar, sugar, salt and simmer over medium heat for approximately 15 minutes or until reduced by half and a thickened syrupy consistency.
• Cut reserved peeled asparagus into 3 mm disks and place in a small metal bowl.
• Finely chop the capers and parsley and add with the mustard to the asparagus, then stir through.
• Remove from the heat into a bowl to cool slightly, then pour over pickle mix.
• Stir through and set aside in a takeaway container for plating.

Raviolo

• Set a large saucepan of salted water on to boil.

Onion petals

• Remove onions from the vacuum bag and place onto a chopping board. Halve two onions length ways.
• Place a small frypan over high heat and sear the onions with no oil until charred.
• Once cooled, cut off the bases, peel off the skins and separate the petals. Reserve onion petals and set aside in a takeaway container at room temperature for plating.

Garnish

• Select mustard cress flowers, borage flower, salvia flower and society garlic flower blossoms.
• Refresh sorrel and mizuna leaves in iced water.
• Set garnish aside in paper towel lined takeaway containers.

To Plate

• Cook the Raviolo for 2 minutes in the salted boiling water.
• Meanwhile, in a small frypan over medium heat, add a 30mL ladleful of the pasta cooking water and unsalted butter (1), to make a reduced sauce of butter and pasta water.
• Quickly reheat the Asparagus Spears in the reduced pasta water sauce and remove, setting the asparagus aside in a takeaway container and reserving the reduced pasta water sauce in the same pan for the Raviolo.
• Once the Raviolo is cooked, remove with a slotted spoon and place it in the small frypan with the reduced pasta water sauce.
• Reheat the Asparagus Purée and season to taste with salt and pepper.
• Reheat the Chicken Jus and finish with unsalted butter (2), season to taste with salt and pepper. Pour finished sauce into serving jug and set aside.
• Using a truffle shaver, freshly shave the white summer truffle and set aside.
• On a serving plate, place a circle of the hot Asparagus Purèe offset to the top right, leaving room on the edge of the plate for the garnish.
• Place 10g of shallot & truffle jam (if using) into the centre of the circle, flattening slightly and leaving an outer rim of Asparagus Purée.
• Gently place the Raviolo on top of the purée.
• Place a small smear of purée down the right side of the Raviolo and arrange the asparagus spears in a decreasing crescent shape on top, alternating with the Chicken Skin, Onion Petals, 3 truffle shavings and 3 clusters of Asparagus Pickle.
• Garnish with mustard cress flowers, society garlic blossoms, borage flower, salvia flower, red vein sorrel leaves and red mizuna leaves.
• Serve with sauce (and chive oil, if using) on the side.