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Sunda’s Seafood Plate

  • Steps
  • Ingredients

Steps

  • Set combi oven to 100°C steam.
  • Preheat under bench oven to 160°C.
  • Fill and preheat a water bath to 64°C.

Puffed Rice Crisp

  • Line a full size gastronorm tray with baking paper. Scatter the rice over the tray evenly then pour on the water. Using your fingers, move the rice around so it evenly covers the bottom of the tray. Steam at 100°C for 1 hour.
  • After 1 hour, remove rice from the combi oven, set the combi oven to 90°C bake, full fan, ‘crispy and tasty’ function.
  • Place rice onto a large gastronorm steam tray then back into the combi oven and dehydrate for a further 2 ½ hour or until dry.

Lemon Myrtle Oil

  • Combine grapeseed oil, lemon myrtle powder, chives and baby spinach in the jug of a thermomix. Blend on speed 10 for 5 minutes.
  • Peel the lemons and weigh 20g of lemon peel. Place peels in a small stainless-steel bowl then pour the hot oil over and allow to infuse on the bench for 2 hours.
  • Once infused, strain infused oil through a conical strainer with an oil filter.
  • Pour infused oil into a squeeze bottle and set aside on the bench.

Curry Oil

  • Combine all ingredients in a thermomix jug and blend on speed 10 for 5 minutes.
  • Pour the flavoured oil into a half gastronorm tray and allow to infuse for a minimum of 2 hours.
  • Once the oil has separated from the solids, gently strain the infused oil through an oil filter, keeping the solids at the bottom of the tray.
  • Transfer oil to a squeeze bottle and set aside on the bench. Discard solids.

Pickled Shallots

  • Cut shallots into 2mm dice.
  • Combine white balsamic, caster sugar and native pepper leaf stirring to dissolve sugar.
  • Add finely diced shallots to pickle liquid and set aside on the bench for at least 2 hours.
  • Once shallots are pickled, strain through a fine sieve. Discard pickle liquid. Transfer pickled shallots to an airtight container and store in the fridge.

Pickled Ginger Flower

  • Stack the ginger flower petals on top of each other. Trim the petals to 2cm in length then slice stacked ginger flower petals into 2mm strips. Place into a glass pinch bowl.
  • Add to the sliced ginger flower, rice wine vinegar, sugar and salt and stir to combine. Let sit for at least 2 hours at room temperature.
  • Once ginger flowers are pickled, place in an airtight container and set aside on the bench.

Steamed Enoki Mushrooms

  • Place the enoki mushrooms onto a half gastronorm steamer tray.
  • Place in the combi oven and steam at 100°C for 2 minutes.
  • Remove steamed mushrooms from the oven and season with salt while warm.
  • Trim 12 enoki mushroom stalks to approximately 9cm in length and store in an airtight container in the fridge to cool. Discard remaining enoki mushrooms.
  • Tear the seaweed crisp into approximately 1.5cm x 1.5cm squares. Store in an airtight container on the bench.

Native Red Curry

  • Wrap belacan in foil and place in the oven at 160°C for approximately 20 minutes or until dry and toasted.
  • Combine the coriander seeds, fennel seed and cumin seeds in a small baking tray and toast at 160°C for approximately 12 minutes or until fragrant.
  • Melt ghee in a large saucepan over low to medium heat. Add the curry paste and cook for approximately 5 minutes until fragrant and caramelised. Add the tomato paste and cook for approximately 3 – 4 minutes, stirring constantly.
  • Using a spice grinder, blend toasted spices until fine.
  • Add the ground toasted spices, lemon myrtle powder, native pepper berry, aniseed myrtle, curry powder, river mint and strawberry gum to the saucepan and cook for 2 minutes, stirring constantly.
  • Add coconut milk, sambal chilli prawn, toasted belacan, coconut sugar, oyster sauce, tamarind paste and prawn stock. Bring to the boil then turn down to a simmer and cook for 20 minutes.

Coconut Dressing

  • Combine all ingredients in a thermomix jug. Blend on speed 10 for 30 seconds.
  • Transfer to an airtight container and store in the fridge.

Native Red Curry (continued)

  • Once the Native Red Curry is cooked, using a stick blender, blend for 3 minutes to extract as much flavour as possible.
  • Pass through a fine conical chinois into a medium stainless-steel bowl. Adjust seasoning with salt and tamarind if required.
  • Weigh 350g into a stainless-steel bowl and discard the remaining Curry. Season with chilli oil and stir to combine.
  • Pour into an airtight container and store in the fridge.

Palm Sugar Glaze

  • Finely slice the shallots, garlic, chilli, ginger flower, galangal and lemongrass to roughly the same size.
  • Place the sliced vegetables into a small saucepan with the ghee and cook on low heat, slowly for approximately 15 minutes or until soft and well caramelised.

Chilli Nuoc Cham

  • Combine all ingredients in a bowl and whisk for 20 seconds. Set aside for 15 minutes then pass through a fine strainer.
  • Transfer to a piping bag and tie the end to seal. Store in the fridge.

Palm Sugar Glaze (continued)

  • When the vegetables are caramelised, add dark palm sugar, coconut water, bean sauce, tamarind paste, tomato ketchup, kecap manis, black peppercorns and salt. Bring mixture to the boil then turn down to a simmer and cook for 15 minutes to a syrupy consistency.
  • Once simmered, transfer to the jug of a thermomix and blend on speed 10 for approximately 3 minutes or until smooth. Pass through a drum sieve.
  • Transfer to a piping bag and tie the end to seal. Set aside on the bench.

Salted Egg Yolk Sauce

  • Combine all ingredients in a 25cm x 35cm vacuum seal bag.
  • Use a commercial cryovac machine to remove the air and seal the bag.
  • Place in the water bath at 64°C and cook for approximately 40 minutes or until the mixture thickens.

Spanner Crab

  • Bring a large double handled pot with approximately 3 litres of water to the boil. Season the water with the salt.
  • Weigh crab and for every 100g of crab, boil for 1 minute and 30 seconds.
  • Once cooking time has been reached, remove crab from water and let rest on a tray for at least half the cooking time. Place a probe thermometer in the thickest part of the crab. It should read 60°C. When this temperature is reached, place the crab into an ice bath and chill for 20 minutes.
  • Discard pot of water.
  • Once Spanner Crab is chilled place on a tray in the fridge.

Coconut Mayonnaise

  • Combine all ingredients in a bowl and whisk for 20 seconds. Set aside for 10 minutes then pass through a fine strainer.
  • Transfer to a piping bag and tie the end to seal. Store in the fridge.

Davidson Plum Gel

  • Remove the pips from the Davidson plums, finely chop and weigh 125g. In a small saucepan combine chopped Davidson plums, coconut water and sugar. Bring to the boil then turn down to a very light simmer and cook for 10 minutes.

Salted Egg Yolk Sauce (continued)

  • Transfer the contents of the vacuum sealed bag to the jug of a thermomix and blend on speed 5 for approximately 40 seconds or until smooth.
  • Pass through a fine strainer then transfer to a squeeze bottle and store in the fridge.

Davidson Plum Gel (continued)

  • Pour 150g of the Davidson plum mixture into a small saucepan. Add the agar agar and whisk to combine. Place saucepan on medium heat and bring to the boil for 30 seconds to activate the agar agar.
  • Pour into a tray and place in the fridge for approximately 1 hour or until set.
  • Once mixture has set, transfer to a mini chop and blend for approximately 1 minute or until smooth. Pass through a fine strainer.
  • Transfer to a piping bag and tie the end to seal. Store in the fridge.

Paperbark Oil

  • Using tongs, place the paperbark over a gas flame and burn until completely black and burnt. Place the burning paperbark into a stainless-steel bowl and cautiously place another stainless-steel bowl on top to extinguish the flames.
  • Place blackened paperbark in a thermomix jug with the oil and charcoal powder. Blend on speed 10 for 4 minutes until smooth.
  • Strain through a fine conical chinois with an oil filter. Transfer to a squeeze bottle and set aside on the bench.

Storm Clam

  • Place a large saucepan on high heat until hot.
  • Place clams in a stainless-steel bowl with the water.
  • Once the saucepan is hot, add the clams and cover with a lid. Shake the pot and allow to cook for approximately 1 minute or until the shells start to slightly open and the clams release their liquid.
  • Quickly transfer cooked clams to a bowl set over ice. Prise the shell open with an offset spatula then start taking the flesh from the shells until you have at least 1 piece of clam flesh, reserving any liquid that comes out of the clam. Place the picked flesh into another bowl over ice. Strain though a super bag any cooking liquid that comes out of the clams. Reserve shells.
  • Transfer picked clam flesh and at least 2 tablespoons of strained reserved cooking liquid into an airtight container and store in the fridge.
  • Wash one half of one of the shells, place in an airtight container and store in the fridge. Discard remaining shells.

Shark Bay Scallop

  • Place a non-stick frypan over high heat and warm until hot. Remove the scallop from the shell, reserving the shell. Clean scallop if required.
  • Lightly oil the scallop and sear on one side, searing it quickly to caramelise.
  • Remove the scallop from the pan, place in an airtight container and store in the fridge to chill.
  • Wash the reserved scallop shell, place in an airtight container and store in the fridge.

Scampi

  • Bring a large saucepan of with approximately 2 litres of water to the boil. Season the water with salt.
  • Weigh scampi and for every 100g of scampi, boil for 1 minute and 30 seconds.
  • Once cooking time has been reached, remove scampi from water and let rest on a tray for at least half the cooking time. Place a probe thermometer in the thickest part of the scampi. It should read 46°C. When this temperature is reached, place the scampi into an ice bath and chill for 15 minutes.
  • Once chilled, place on a pizza tray in the fridge.

Pacific Oyster

  • Using an oyster shucker and working one at a time, shuck the oysters, reserving the lids. Cut through the muscle and turn the oysters over, keeping the oysters in their shell.
  • Place shucked oysters in their shell and the lid of the oysters in an airtight container on crumbled foil to hold. Store in the fridge.

Native Green Curry

  • Combine all ingredients in a thermomix jug, reserving remaining lemon myrtle oil. Blend on speed 10 for 1 minute.
  • Once blended, transfer to a bowl placed over another bowl of ice for approximately 10 minutes to chill down, stirring occasionally.
  • Once chilled, pass through a fine strainer.
  • Transfer to a piping bag and tie the end to seal. Store in the fridge.

Spanner Crab Salad (continued)

  • Hold the crab with the top shell facing up.
  • Lift the top shell from the tail end of the crab, releasing it from the body. Reserve top shell.
  • Remove gills and tail and discard.
  • Cut crab down the centre and pick the crab meat, ensuring not to get any of the shell. Crack claws open and pick meat. Place picked crab meat into a small stainless-steel bowl, weighing 60g.
  • Finely chop sunrise lime, desert lime, coriander stalks and chives. Zest the lime and weigh 0.4g. Add these to the picked crab and gently stir to combine.
  • Place in an airtight container in the fridge.
  • Wash reserved top shell and place on a pizza tray. Store in the fridge.
  • Cut the finger lime in half, press out the pearls and weigh 2g. Place in an airtight container and store in the fridge.

Puffed Rice Crisp (continued)

  • Pour oil into a large saucepan and warm over medium heat to 215°C.
  • Line a small baking tray with paper towel.
  • Combine the salt flakes and lemon myrtle powder in a small stainless-steel bowl and set aside.
  • Cut a piece of dehydrated rice to approximately 12cm x 6cm, fry for approximately 2 – 3 seconds or until puffed, without colour. Remove from oil with a slotted wire scoop and allow to drain on paper towel.
  • Season with lemon myrtle salt.
  • Once cool, store 1 piece in an airtight container on the bench.
  • Cut banana leaf into a 13cm x 7cm angled rectangle, set aside on a pizza tray in the fridge.

Garnish

  • Collect wild carrot flowers, cured egg yolk, society garlic flowers and rocket flowers in separate airtight containers in the fridge.
  • Collect Davidson plum powder in an airtight container on the bench.

To Plate: Spanner Crab Salad

  • In a small saucepan warm 100g of Native Red Curry to 37°C.
  • Place the Spanner Crab Top Shell onto crumbled foil on a pizza tray to hold.
  • Place 2 teaspoons of warmed Native Red Curry into the cavity of the Crab Shell.
  • Arrange the Spanner Crab Salad over the top of the Curry in a mound.
  • Spoon Finger Lime Pearls over Spanner Crab Salad in small clusters.
  • Pipe 7 dots of the Chilli Nuoc Cham, approximately 6mm in diameter over the Spanner Crab Salad.
  • Pipe 7 dots of the Coconut Mayonnaise, approximately 8mm in diameter over the Spanner Crab Salad in between the dots of Chilli Nuoc Cham.
  • Arrange 7 Wild Carrot Flowers over the Spanner Crab Salad.
  • Place dressed Spanner Crab Shell on the top right-hand side of the serving plate atop the rocks with the tail end of the shell facing the centre of the plate with the top of the Shell hanging approximately 2cm over the edge of the plate.
  • Place banana leaf on the left-hand side of the dressed Spanner Crab Shell, tucking it just under the crab shell to hold. Place Lemon Myrtle Salt dusted Puffed Rice Crisp on Banana Leaf.

To Plate: Shark Bay Scallop 

  • Place the Scallop Shell onto crumbled foil on a pizza tray to hold with the hinge closest to you.
  • Place the Seared Scallop onto the scallop shell with the caramelised side facing up.
  • Pipe the Native Green Curry onto the middle of the scallop, roughly at 1.5cm diameter, approximately ½ teaspoon.
  • Drape 12 Steamed Enoki Mushrooms on the left-hand side of the Scallop, tucking the ends under the Scallop.
  • Pour ½ tablespoon of Lemon Myrtle Oil around the Seared Scallop.
  • Place 5 pieces of Korean Seaweed Crisp, standing up on top of the Native Green Curry.
  • Place dressed Shark Bay Scallop on the bottom right-hand side of the serving plate atop the rocks, hinge side facing the middle of the plate with the lip of the scallop just overhanging the edge of the plate.

To Plate: Scampi 

  • Place scampi on a chopping board and cut lengthways down the centre.
  • Place one half of the scampi on a pizza tray and discard the other half.
  • Pipe 1 line of Davidson Plum Gel from the head to the tail, roughly 3mm thickness.
  • Pipe the Salted Egg Yolk Sauce over the scampi to cover the whole area, in a zig zag motion.
  • Using a fine microplane, grate ½ of the Cured Egg Yolk liberally over the scampi. Discard remaining Cured Egg Yolk.
  • Using a small fine sieve, very lightly dust the top of the scampi with Davidson Plum Powder.
  • Place 5 petals of the Society Garlic Flowers evenly along the Scampi.
  • Place dressed Scampi in the middle of the serving plate atop the rocks, with the head and claw facing down.

To Plate: Storm Clam 

  • Place the Storm Clam Shell onto crumbled foil on a pizza tray.
  • Slice the clam into 4 pieces and place onto a wire rack placed over a baking tray.
  • Pipe 1 teaspoon of the Palm Sugar Glaze over the clam and using a blow torch, torch for approximately 15 – 20 seconds or until caramelised.
  • Transfer the torched clam pieces onto the clam shell.
  • Pour approximately 2 teaspoons of the Clam Cooking Liquid around the clam to slightly submerge the Clam flesh.
  • Place 5 pieces of Pickled Ginger Flower over the clam, evenly spaced and all facing the same way, from the hinge to the other side of the shell.
  • Dot 7 drops of Paperbark Oil on and around the clam so it sits on top of the Clam Cooking Liquid.
  • Place 5 petals of the Rocket Flowers in between the Ginger Flower facing the same direction.
  • Place the dressed Storm Clam on the bottom left-hand side of the serving plate atop the rocks, hinge side facing the middle of the plate with the lip of the Clam slightly overhanging the edge of the plate.

To Plate: Pacific Oyster 

  • Drain the liquid from all four of the Oysters and place the Shucked Oysters in the shell onto crumbled up foil on a pizza tray to hold.
  • Place ¼ teaspoon of pickled shallots onto the flesh of the oysters, closest to the hinge.
  • Pour 1 tablespoon of Coconut Dressing into the cavity of the shell of each oyster.
  • Drop 7 drops of Curry Oil onto the Coconut dressing of each oyster, evenly spaced apart.
  • Place 1 dressed Oyster in between the dressed Clam and Rice Crisp on the serving plate atop the rocks, hinge facing inwards with the lip of the Oyster just overhanging the edge of the plate. Place the lid of the Oyster Shell beside the dressed oyster with the outside of the shell facing up.
  • Place remaining 3 dressed Oysters on the small serving plate atop the rocks. Place the lid of the Oyster beside the dressed Oyster with the outside of the lid facing up.