The 8-course Tasted Menu Recipe

Prepare pea purée and assemble

In a blender, combine fresh pea purée, lemon zest, olive oil and 1/4 tsp salt. Blend until smooth, adding 1-2 tbs water if needed to reach a spreadable consistency. Taste and adjust seasoning. Spoon about 1 teaspoon of purée onto each cracker or blini. Top each with a few microgreens. Keep chilled until service.

Assemble cured salmon plates

Arrange slices of cold-smoked salmon on chilled plates. Whisk together creme fraiche, lemon juice, chopped dill and 1/4 tsp black pepper; season with salt to taste. Dot small spoonfuls of the herb creme fraiche alongside salmon. Scatter capers and thin cucumber slices over and around the salmon. Garnish with a few extra dill fronds. Serve cold.

Clarify the stock

Bring vegetable stock to a gentle simmer in a large pot. Combine diced carrot, celery and onion with the egg whites and parsley stems in a bowl and whisk lightly to create a raft. Slowly pour mixture into the simmering stock, stirring once to distribute. Reduce heat to very low and simmer gently (do not boil) for 20-25 minutes; the raft will collect solids and clarify the liquid. Carefully strain the consommé through a fine-mesh sieve lined with cheesecloth. Season with 1/2 tsp salt and 1/4 tsp white pepper, keeping warm.

Service

Skim any fat, then ladle clear consommé into pre-warmed bowls. For a refined touch, garnish with a single small dice of carrot or a sprig of parsley.

Make corn purée

In a skillet, melt 1 tbs butter over medium heat. Add the corn kernels and sauté 3-4 minutes until softened. Transfer half the corn to a blender with the heavy cream and 1/4 tsp salt; blend until smooth. For texture, fold in the remaining sautéed corn. Stir in smoked paprika and adjust seasoning. Keep warm.

Sear scallops

Pat scallops dry and season lightly with salt. Heat a heavy skillet over high heat and add grapeseed oil. When shimmering, add scallops spaced apart and sear without moving 1.5-2 minutes per side until a golden crust forms; add 2 tbs butter during the last 30 seconds and spoon butter over scallops. Remove to a warm plate, let rest 1 minute.

Plate

Spoon a dollop of corn purée on each plate, place 3 scallops atop, drizzle with pan butter, and finish with chive snips.

Make pasta dough

On a clean work surface, mound the flour and make a well. Crack in the eggs and a pinch of salt. Using a fork, slowly incorporate flour into eggs until a shaggy dough forms. Knead 8-10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.

Prepare filling

Mix drained ricotta, grated parmesan, lemon zest and 1/4 tsp salt until smooth. Adjust seasoning.

Roll and fill ravioli

Roll dough very thin with a pasta roller or rolling pin. Cut into strips or rounds. Place 1 tsp of filling every 2 inches, brush edges with a little water, fold or top with another sheet and press to seal, removing air pockets. Trim to preferred size.

Cook and finish

Bring a large pot salted water to a gentle boil. Cook ravioli in batches 2-3 minutes until they float and are tender. Meanwhile, melt 3 tbs butter in a skillet over medium heat and crisp sage leaves until aromatic. Drain ravioli and toss gently in the sage butter. Plate 3–4 ravioli per person and drizzle remaining butter and a sage leaf on top.

Make syrup and freeze

Bring water and sugar to a simmer until sugar dissolves, then cool slightly. Stir in lemon juice and chiffonaded basil. Pour into a shallow metal pan and place in the freezer. After 30–45 minutes, use a fork to scrape crystallized ice; repeat scraping every 30 minutes until you have light, flaky granita (about 2–3 hours total). Keep frozen until service and serve a small spoonful between courses.

Prepare lamb

Preheat oven to 200°C (400°F). Pat the lamb loin dry and season with 1 tsp salt and 1/2 tsp black pepper. In a small bowl combine chopped rosemary, thyme, minced garlic, panko and 2 tbs olive oil to make a coarse paste. Brush the lamb with Dijon mustard, then press the herb-panko mixture onto the top and sides to form a crust.

Sear and roast

Heat an ovenproof skillet over medium-high heat with 1 tbs oil. Sear the lamb on all sides until browned, about 2 minutes per side. Transfer skillet to the preheated oven and roast until an instant-read thermometer reads 54–56°C (130–133°F) for medium-rare, about 12–18 minutes depending on thickness. Remove and rest tented for 10 minutes; residual heat will carry to medium.

Slice and serve

Slice the lamb into medallions and arrange 3–4 slices per plate. Spoon any resting juices over, and serve alongside a small seasonal vegetable accompaniment (not included in ingredient list).

Make raspberry gel

Puree raspberries with 1 tsp lemon juice and strain through a fine sieve to remove seeds. Sprinkle gelatin over 1 tbs cold water and let bloom 3–5 minutes. Gently heat a small portion of the raspberry purée and stir in bloomed gelatin until dissolved. Combine with remaining purée and chill until slightly thickened (gel-like).

Prepare chocolate mousse

Chop dark chocolate and place in a heatproof bowl. Heat 1/2 cup heavy cream to simmering, pour over chocolate and stir until smooth. Whip remaining 1/2 cup cream to soft peaks. Whisk egg whites with caster sugar to stiff glossy peaks. Fold tempered chocolate into whipped cream gently, then fold in meringue in two additions to keep volume. Portion mousse into serving glasses and chill at least 1 hour to set.

Assemble dessert

Spoon a layer or dollop of raspberry gel onto each mousse, garnish with a few fresh raspberries. Serve chilled.