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Recipe: QLD Falls Farm garden

By Andrew Gunn – Head Chef of Urbane Restaurant, Brisbane.

Andrew Gunn is the Executive Chef of the most awarded restaurant in Brisbane, Urbane. The dish is currently on Urbane Restaurant’s vegan degustation menu. Being simple yet sophisticated, the recipe is relying on the brilliant quality of vegetables Andrew Gunn gets from a local family-owned farm in the Sunshine Coast, Queensland - Falls Farm





Servings: 2


Ingredients:


Vegetables: 

Baby cos

Whitlof 

Baby fennel

Baby carrot 

Cylindrical beetroots 

Sprouting cauliflower 

Broccolini 

Radicchio 

Baby turnips

Baby French breakfast radish 


Hemp seed purée:

200 g hemp seeds 

150 g water 

 

Pistachio purée:

500 g roasted pistachios 

70 g confit garlic

550 g water

50 g veg oil

Salt to taste

Lemon juice 


Garnish:

Freeze-dried sweet white miso 

Toasted sesame seeds

Extra virgin olive oil




Method:


Hemp seed purée: 

Soak the hemp seeds in the water overnight in a sealed container. Mix the next day and season with salt and pepper. Pass through a fine sieve. 


Pistachio purée:

Soak 400 grams of the pistachios in the water for two hours. Mix and add the confit garlic and salt (to taste). Emulsify the oil into the mixer slowly. Finish the purée with a squeeze of lemon juice and the last 100 grams of pistachios roughly chopped. 


Plating: 

Add some dollops of hemp seed and pistachio purée to the plate. Add the vegetables to the plate. Garnish the dish with a drizzle of extra virgin olive oil, add some freeze-dried sweet white miso and toasted sesame seeds to garnish.