We serve this dish in spring when peas are at their sweetest. It’s a natural expression of what a pea is. In fact, when they are at their sweetest the dish becomes so sweet it could almost be served as a dessert.
We ‘cook’ the peas to order in a rotary evaporator during service. A very talented and loyal former staff member
That’s not even taking into account that it took four chefs four hours each day to shell the 25 kilograms of snow peas required. Sometimes the simple-seeming dishes are really very complex and labour intensive. The less you put on a plate, the harder you have to work to make that dish a great one. When it’s a single ingredient like peas it makes it ten times more complicated.
Looking back now, it was a little crazy and I’m surprised
In a bowl, combine the ‘cooked’ peas with the quinoa and freekeh. Dress with 1 tablespoon of the pea oil and season well with sea salt and the lemon juice.
Place the fresh curd in the base of each bowl. Spoon the ‘cooked’ pea mixture over the curd, covering it completely. Scatter the flowers on top.
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