Masterstock Braised Quail, Pig’s Trotter and Shaved Squid Dumplings with Bamboo Fungi, Black Sesame Tofu, Tapioca and Black Lentils

This is an exotic combination of masterstock quail, pig’s trotter and squid. I have taken my inspiration for this dish from the Chinese idea of mixing proteins to achieve textural complexity. Bamboo fungus is grown in bamboo forests and has a very interesting, sponge-like texture and a natural cavity that is ideal for stuffing. The lentils, tapioca and raw mushroom all add to the textural element of this dish.