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Sepia: The Cuisine of Martin Benn

Published 2014

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© 2014 All rights reserved. Published by Murdoch Books.

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Smoked Ocean Trout Consommé With Smoked Roe and Vine-Ripened Cherry Tomatoes

Seared Bonito with Jamon and Lemon Myrtle Jelly, Pickled Red Radish and Shaved Katsuobushi

Grilled Swordfish Belly with Oxtail Consommé Jelly, Yuzu, Sprouts and Daikon Radish

Sashimi of Yellowfin Tuna with Iberico Jamon, Quail Egg, White Soy and Dashi Jelly, and Wasabi Powder

Poached Murray River Cod with Soft Wakame Crust, Butter Dashi, Fried Tonburi and Puffed Skin

New Zealand Whitebait with Braised Ox Cheek Dashi, Palm Heart, Yuzu, Hijiki and Parsley

Butter-Poached Port Lincoln Squid with Barley Miso-Cured Egg Yolk and Wasabi Flowers

Spanner Crab and Buckwheat Risotto with Grain Mustard and Tarragon Butter, and Shellfish Essence

Kabayaki Freshwater Eel with Sea Urchin Custard, Arame Seaweed, Sorrel and Blood Orange

Charcoal-Grilled Rolled David Blackmore Wagyu Beef, Oba, Chestnut Mushroom Cream and Ponzu

Garrotxa with Goat’s Cheese and Sake Dumplings,Truffle, Celeriac Cream and Nashi Pear

Blackcurrant and Caramelised Honey with Apple Caramel Butter

‘The Golden Egg’ Hachiya Persimmon and Coconut

Yuzu with White Chocolate and Elderflower, Salt Milk Ice Cream, and Crystallised Seaweeds

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