The idea for this dish came from a trip to the Great Barrier Reef a few years ago. Snorkelling over the reef and observing the complexity of the coral gardens with so many varied shapes, textures and colours, I decided to create a dish with these elements in mind. Nature’s sheer diversity provides endless inspiration.
Warm the grapeseed oil to 70°C (160°F) in a small saucepan. Briefly poach the octopus suckers for 1 minute, remove and drain. Briefly poach the squid tentacles for 1½ minutes, remove and drain. Briefly poach the squid ribbons for 1 minute, remove and drain.
Put the white soy sauce into a bowl. Keeping the three types of fish sashimi separate, put each type into the white soy sauce for 10 seconds then remove and drain. Put the sashimi scallops into the white soy sauce for 10 seconds, remove and drain. Put the oyster frills into the white soy sauce for 5 seconds, remove and drain.
Wash the agretti and ice plant in cold water and dry. Break the white fungus into 16 small pieces.
In the centre of each serving plate, place half a tablespoon of oyster cream. Start building the reef by adding alternate layers of sashimi and poached seafood, interlaid with salted daikon twists and 3 half teaspoons each of dory roe and tapioca pearls. Finish with 2 eggwhite and smoked eel pearl flowers, white fungus, agretti and ice plant. Place one oyster frill near the front of the reef. Serve.
© 2014 All rights reserved. Published by Murdoch Books.