For the Sablé, place parmesan, flour, sugar, picked thyme leaves, lemon zest, yolks, butter and water into the food processor and blitz until the mixture starts to come together.
Transfer to a clean work surface and use hands to bring the dough together. Take 2/3 of the dough and place between two sheets of baking paper (leftover pastry can be frozen and used elsewhere if desired). Roll the dough out to approximately 5mm thickness. Use a sharp knife to cut the edges of the pastry sheet to straighten the edges.
Place onto a tray and weigh down with a second tray. Set aside in the fridge rest for 20 minutes.
Place into the oven and bake until golden, about 15-18 minutes.
Remove from the oven and uncover the pastry. Transfer to a chopping board and using a serrated knife, cut pastry into 4 x 10cm squares. Set aside on a tray until needed.
Meanwhile, for the Poached Yabbies, boil a large pot of salted water. Add the yabbies and cover, then poach until just translucent in the middle of the tail, 4 minutes. Remove from the pot and plunge into an ice bath to cool.
Drain the yabbies. Separate the yabbie bodies from the heads. Carefully peel the claws and tails and remove the meat. The shells can be chopped into small pieces and used to make a stock or bisque if desired.
Trim the yabbie tails and claws to neaten up and place into a bowl with a drizzle of olive oil and a pinch of salt. Set aside in the fridge until needed.
For the Smoked Sea Salt, place salt into a medium glass bowl and cover tightly with cling film.
Insert the hose of a smoking gun then seal cling film again tightly. Add the smoking chips to the smoking gun. Light the chips and allow the bowl to fill with smoke, then carefully remove the smoking gun hose and seal the cling film. Set aside to smoke for 20 minutes.
Remove the cling film and set smoked salt aside until needed.
For the Gaufrette Potato, grate potato twice in one direction, then turn 90 degrees and slice again to create a criss cross of ‘gaufrette’ pattern. Soak in water to remove some of the starch for 5 minutes then drain.
Lay the potato slices out on paper towel to dry thoroughly. Once dry, add the potato slices to the preheated fryer and deep fry until golden and crisp, moving around occasionally to ensure even cooking, about 1-2 minutes.
Remove from the oil and drain on paper towel. Sprinkle with smoked salt and set aside until needed.
For the Vierge Tomato, place a medium saucepan of water over high heat and bring to the boil. Prepare an ice bath and set aside.
Use a small sharp knife to remove the core from each tomato. Score the bottom of each tomato with a small knife in a ‘criss cross’ pattern.
Once the water is boiling, add heirloom tomatoes and blanch for 1 minute, then remove from the boiling water and plunge into an ice bath and allow to cool. Carefully peel the tomatoes and place into a medium bowl.
To the bowl of blanched tomatoes, add a good drizzle of extra virgin olive oil, pinch salt and pepper, lemon zest and crushed toasted coriander seeds and toss to combine. Set aside.
For the Caramelised Fennel, place oil and fennel into a large frypan over low heat. Cook, stirring occasionally until softened, about 3-4 minutes. Increase heat to medium and continue to cook until caramelised, about 2-3 minutes. Add white balsamic vinegar and continue to cook until reduced and jam like in consistency, about 3-4 minutes. Remove from the heat and season with salt then set aside until needed.
For the Broad beans, place a small saucepan of salted water over high heat and bring to the boil. Prepare an ice bath and set aside.
Once boiling, add broad beans to the water and blanch for 30 seconds then remove and plunge into the ice bath to cool. Drain then peel the broad beans to remove the outer skin. Place into a bowl and drizzle with extra virgin olive oil and season with salt then set aside until needed.
For the Whipped Goats Curd, place goats cheese and crème fraiche into a stand mixer fitted with a whisk attachment and whisk until light and fluffy. Season with salt, to taste, then transfer to a piping bag and set aside in the fridge until needed.
For the Quail Eggs, place a small saucepan of water over medium heat and bring to the boil. Prepare a bowl of iced water and set aside.
Once the water is boiling, add quail eggs and cook for 2 ½ minutes then remove from the boiling water and plunge into the bowl of iced water. Once cool, peel quail eggs and set aside until needed.
To serve, place a Sablé square into the centre of the plate and top with a slice of heirloom tomato. Top with some Vierge Tomatoes. Slice one of the Vierge Tomatoes in half and place next to the Sablé square. Add 3 Poached Yabbie tails. Spoon some Caramelised Fennel in between the tails. Add some of the Broad Beans in and around the Yabbie Tails. Add some of the dehydrated black olives and an anchovy fillet. Top with a Poached Yabbie claw. Add 1 Quail Egg. Lean a few slices of the Gaufrette Potatoes against the Poached Yabbie tails. Garnish with some baby parsley, baby frisse, nasturtium leaves, baby purple basil leaves and borage flowers. Pipe 2 mounds of the Whipped Goats Curd onto either side of the Sablé Square and finish with a sprinkle of the Smoked Salt and a drizzle of the oil from the Vierge Tomatoes.