Fired prawn, wood oven avocado, pickled carrot, saffron tomato

The nightmare of my avocado and prawn service as a young chef at Peers was enough for me to recreate the dish in my own way. Interesting how we overworked so many basic ingredients back then and lost the real sense of the product. It was an avocado mousse served with prawns, moulded into a timbale. Texture and flavour lost forever. It looked pretty, though.