• Preheat deep fryer to 180°C.
• Place a large saucepan of water over high heat and bring to the boil.

Black Truffle Chopped and Coins

• Slice black truffle with a truffle slicer and cut at least 3 coins using a 3cm ring cutter.
• Finely brunoise approximately 16 slices including the trimmings from the coins to have 30g. Set aside separately in a small bowl at room temperature.

Potato Truffle Roulade

• Place clarified butter in a small saucepan over medium heat and heat to 90°C.
• Peel potato then top and tail ensuring you have at least a 10cm width. Attach to the Japanese sheet cutter and roll through to make a potato sheet.
• Roll out your potato sheet and cut to approximately 50cm length and 10cm width, drying any excess water off the potato.
• Season potato lightly with salt. Thinly slice truffle on a truffle slicer and lay evenly over 50cm of the potato sheet, leaving the last 1cm free to seal in the truffle.
• Tightly roll the potato log up to make a 3cm diameter, trim off excess potato and tie 3 separate knots with butcher’s twine.
• Place the potato roulade into the clarified butter saucepan with the thyme ensuring the potatoes are completely submerged.
• Cook at 90°C for approximately 17 minutes until cooked through.

20 Years Aged Radish Purée

• Roughly cut the radish and place with the cream in a vacuum bag. Cryovac the bag to seal.
• Place bag in a pot of boiling water for 30 minutes.

Braised Radish Coins

• Peel radish than cut into at least 3 x 1.5cm thick disks. Place on a pizza tray, season generously with salt on both sides of the radish for approximately 15 minutes.
• Pick radish leaves for garnish and set aside.
• Once the radish is pliable, rinse with water to remove salt.
• Place into a small saucepan and cover with roast vegetable stock, cook until almost tender, approximately 30 minutes.

Potato truffle Roulade

• Remove the roulade from pan, set aside to cool to room temperature.

Roast Vegetable Sauce Périgord

• Place stock in a small saucepan over medium high heat, reduce until the stock is thickened and the desired flavor and consistency is achieved.
• Set aside in pan at room temperature until required.

Caramelised 2 Years Aged Radish

• Cut the aged radish into a small brunoise. Place into a bowl of cold water and rinse stirring continuously for 20 seconds. Squeeze out all the water.
• Add radish into a dry medium nonstick fry pan, stirring continually to toast radish until dry and fragrant.
• Once the radish is dry, add sugar and caramelize slightly until a blonde caramel.
• Add oil and stir until the radish become glossy.
• Transfer to a pizza tray and set aside at room temperature until required.

2 Year Aged Radish Oil

• Place Caramelised Radish and oil in a mini saucepan and warm gently on low heat to infuse for 20 minutes. Allow to cool at room temperature and set aside until required.

Radish Pickle Liquid

• Peel remaining radish and grate with a fine microplane.
• Add to a medium saucepan with the rice vinegar and sugar and bring to the boil.
• Once boiling, remove from heat and cover the saucepan in cling wrap, set aside at room temperature until required.

Roast Vegetable Sauce Périgord

• In a small saucepan, melt butter over low heat, add truffle and sauté gently.
• Add reduced sauce and mix to combine, finish by adding in Caramelised Radish.
• Set aside in the pan at room temperature until required.

Braised Radish Coins

• Once almost tender, remove braised radish from saucepan and place onto a paper towel lined pizza tray.
• Use a 3cm ring cutter to make at least 3 coins, Place coins back into the saucepan and bring to the boil, cook until the stock has reduced and is the glazing the radish.
• Set the Braised Radish Coins aside at room temperature until required.

20 Years Aged Radish Purée (contd.)

• Empty the Steamed Radish mixture into a blender, blend on high speed until smooth, scraping down the side as needed. If the purée is too thick, add a small amount of warmed vegetable stock to achieve a smooth consistency.
• Transfer contents into a squeezy bottle. Set aside at room temperature until required.

Potato Truffle Roulade (Contd.)

• Remove Potato Roulade from clarified butter, cut off strings and pat dry.
• Heat a small non-stick frypan over medium heat, add clarified butter and Roulade to the pan, sear the outside by continuously moving the pan to achieve an even golden brown colour on all sides.
• When the Roulade is almost at ideal colour, place in one piece of thyme and baste with clarified butter from the pan until it’s evenly coated.
• Set aside to rest in the pan at room temperature until required.

Radish Frying Mix

• In a small bowl combine corn starch and rice flour.
• Lightly coat the Radish Coins in the frying mix. Wait 30 seconds to 1 minute for the natural juices in the radish to absorb the first coating then coat 1 more time in the frying mix.
• Fry at 180°C until crispy and lightly golden for approximately 45 seconds.
• Place on a wire rack set over a tray, set aside at room temperature until required.

To Serve

• Strain Radish Pickle Liquid, reserving the liquid and discarding the remaining radish.
• Strain 2-Year Aged Radish Oil and place into serving ramekin.
• Reheat Roast vegetable Sauce Périgord, season with some Radish Pickle Liquid. Pour sauce into a serving jug.
• Trim the end of the Potato Truffle Roulade, then slice into 3 x 2cm coins.
• Place Fried Radish Coins onto a pizza tray, squeeze a dollop of 20 Years Aged Radish Purée on top of Radish Coin, then place one piece of Truffle Coin on top.
• Assemble the Roulade Coins and Radish Coins alternating in a circle on a serving plate.
• Garnish with the radish leaves over each Roulade Coin.
• Pour the sauce to fill the whole centre of the plate, allowing for the sauce to spread around the Potato Truffle Roulade and Radish Coins.
• Place a few drops of Radish Oil around the plate.