I like to create dishes that are a pure expression of their ingredients — dishes that make you sit up and pay attention. For me, that’s the ultimate respect I can pay the farmer and the core ingredient.
As a young boy I would listen to my late grandmother
Now in our grounds at Rippon Lea Estate, we have access to 150 varieties of heritage apples and when they‘re in season, we pick a different variety each day. They first come in late December and last until March.
Stewart’s Seedling is a heritage variety of apple that originated in Mr
Place 5 small teaspoons of apple cream on each plate. Drain the compressed apple and place 2 pieces of apple on top of each spoon of cream. Place a teaspoon of thickened avocado oil between the apple pieces. Dress the compressed apple with the apple distillation. Sprinkle each plate with the apple tea powder.
Break the candied leaves into a few pieces and lay on a baking tray. Using a Microplane*, finely grate a small coating of freeze-dried apple over the leaves. Place the apple-dusted leaves and the flowers on the plates.
© 2012 All rights reserved. Published by Murdoch Books.