Wooden tuna. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Process all ingredients together.
Season with salt, pepper and a little sugar.
Divide the tuna into 4 portions and lightly smoke for 4 minutes in a smoker.
Once smoked, season, brush with the marinade and cook on the flat grill, ensuring the fillet remains juicy.
Place kyogi wood sheets in the water and essence and leave to soak for 24 hours.
Heat the olive oil, add the garlic, green capsicum and onion.
Fry over a medium heat and then add the crushed tomato.
Leave to cook for 30 minutes. Add the basil leaves and a pinch of sugar.
Cook for 5 minutes and then add the cochineal.
Process the mixture and strain.
Measure 200g of the sauce and add the agar.
Lightly boil, season with salt and pepper and turn into ‘cork’ moulds.
Allow to cool and harden.
Black Mushroom Marinade:
Put the onion in a frypan with half the olive oil.
Once caramelised, add the rest of the ingredients.
Lightly cook, then process to produce a thick pulp.
Season with salt and pepper and a small amount of ginger.
Flambé the poached onion in whisky over medium heat.
Pour the stock over the mixture and leave to cook over medium heat for 20 minutes.
Strain and infuse with cinnamon and oregano. Leave for 5 minutes and strain again.
Add the barley malt and season with salt and pepper.
Chop the nuts into reasonably large pieces and season with salt and pepper.
On a warmed plate, place the kyogi wood, followed by the tuna, then the chopped nuts and the tomato ‘cork’.
Paint the surface with the black mushroom marinade.
Lightly season with salt and decorate with a few lemon verbena leaves.
Paint the inside of the crystal bells with the black marinade and then cover the plate with the bells.
In an instant, a vapour will be generated, creating a microfauna with aromas of wood and the forest.
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