ARIA’s Head Chef Joel Bickford shares a delicious recipe with us.
4 Cape gooseberries (sliced into three per serving)
1 slice brioche (toasted)
10gm frisée lettuce
10gm red elk
4 macadamia nuts (finely shaved)
100gm Pecora Dairy curly red cheese
25ml pouring cream
In a robot coupe blend cheese, adding cream until you have a smooth consistency.
4 pickling onions
Slice onions lengthways and place in dry hot pan. Allow to caramelise. Once dark on the surface, separate the layers keeping the tender sweet centres.
Sweet onion puree
1 large brown onion
30ml sherry vinegar
50gm caster sugar
30ml Madeira wine
2 sprigs thyme
Slice onions very fine. Sauté in a hot pan; once they are dark brown and soft, add sugar and thyme; caramelise; deglaze with wine and vinegar. Allow to reduce to a sticky jam consistency. Allow to cool, then puree.
Assemble and plate ingredients as shown in the photo.