Hang the yoghurt in muslin overnight to make a thick curd in a fridge.
Peel the Dublin Bay prawns and marinate them in 500ml olive oil with 1g melange pouchkine and the apple mint for approximately 1½ hours.
Peel the citrus fruits (including the white inner rind) and slice to approximately 2mm.
Brew the orange juice with the star anise and Jamaican pepper and reduce until half its volume. Thicken with the agar agar.
Submerge the sliced citrus fruit in the reduced orange juice for a short time.
Layer the fruit in a small tureen mould and press with a heavy weight for approximately 2 hours.
Place the Dublin Bay prawns in the small tureen mould and press with a heavy weight for approximately 2 hours. Season with pepper and salt.
Prepare the yoghurt curd with the herbs and 50ml olive oil and season with salt and pepper.
Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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