Squid is in its prime between September and November in Tasmanian waters. The squid I use is line caught and dispatched using the Japanese ikijime method, which instantly kills the squid by spiking its brain, reducing the stress and adrenaline pumping through its body. It is then quickly placed into an ice slurry that immediately reduces its temperature. This process results in the squid being delivered in pristine condition. It is incomparable in quality, flavour and texture to squid that is fished by more conventional methods, where the animal slowly suffocates on the boat as part of the bycatch of net fishing.
Peel the pink turnips. Using a
Shake each ramekin of squid ink custard well to combine the mixture and steam at full steam, without removing the plastic wrap, for 8 minutes or until just set.
Meanwhile, blanch the turnip discs in boiling water for 20 seconds, brush with remaining clarified butter and season.
In the centre of each warmed serving plate, add half a tablespoon of the garlic cream. Spread out a little with the back of the spoon. Using a round soup spoon, scoop out the hot squid ink custard and place in the middle of the garlic cream.
Reheat the reduced consommé and add half a tablespoon to each plate. Divide equal portions of both the shaved squid and the pink turnips over the top of each of the custards. Garnish with society garlic flowers. Serve.
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