Pasture-Raised Veal, Rendered Smoked Bone Marrow, Bitter Chocolate Black Pudding, Grey Ghost Mushrooms

In Australia we produce ethically raised, pasture-fed veal: male calves are sourced from dairy cattle, raised on their mother’s milk and eat fresh grass in the field. In this recipe I have gently poached the veal in rendered smoked bone marrow, which imparts a beautiful flavour. The veal is served with black pudding, morel cream, wild grey ghost mushrooms and crisp umami-rich shiitake skins.