Watermelon
Cut the water melon into large slices, and vacuum pack them down with fresh basil and a lemon grass syrup.
After 12 hours, release from the bag and cut into nice sharp cubes
Avocado puree
250g Avocado
250g Crème fraiche (Hung weight)
1 Lime – juiced
½ Lemon – juiced
Puree the ingredients together into the thermomixer & check seasoning – it may need the juice of a whole lemon
Tomatoes
Slice in half, season with a little sugar and salt and scatter thyme on top of this
Leave to slow roast over the stoves for 10 hours
Shimji mushrooms
200g mushrooms
Pickling Liquor
100ml white wine vinegar
100ml water
100g caster sugar
1 star anise
1 tsp coriander seeds
1 tsp cloves
200–300ml vegetable stock
10–15g salt
First make the pickling liquor and then place the mushroom inside to pickle for 12 hours prior to using
Lemon grass
Cut into strips and remove the outer tough layer, slice very thin into strips and place into water.
Garnish with chickweed and diced fresh avocado