Memories of the Barrier Reef

Gambas Bisque

1. Roast prawn shells with the olive oil in a pan.
2. Add the tomato and vegetables.
3. Deglaze with the pernod and cognac, reduce then deglaze again with the white wine. Reduce.
4. Add the fish stock and all other ingredients except cream, simmer for 2 hours.
5. Strain through a fine sieve and reduce.
6. Add cream and simmer for 5 minutes.

Fennel Purée

1. Sweat the sliced fennel and shallot in the butter without colouring.
2. Add the thyme, bay leaf and chicken stock, cover the pot and cook until fennel is very soft.
3. Remove lid and continue to cook out any excess water.
4. Once most the water is cooked out, blend until very smooth.

Lemon Jelly

1. Mix the water, lemon and salt together and warm slightly.
2. Add the sosa and whisk well.
3. Bring to the boil, pour onto a hot tray and spread out evenly (be quick as the jelly sets rapidly).
4. When chilled cut out rounds ready for use.

Jus of Shellfish and Peppermint

1. Add the butter to a pan and sweat the sliced shallot and garlic.
2. Add the stock and thyme and reduce by a quarter.
3. Add the peppermint, blend well, season and pass.
4. Add cream and milk and simmer for 5 minutes.

Saffron Mayo

1. Mix the saffron with the white wine vinegar and warm a little to get the full colour and flavour from the saffron.
2. Cool the vinegar and proceed to make the mayonnaise as normal.

Herb Oil

1. Pick and wash herbs.
2. Blanch in boiling water and refresh in iced water.
3. When very cold, squeeze out all the water and dry again on paper towel.
4. Blend the herbs with the oil until the oil is warm.
5. Pour into coffee filter or muslin cloth and let drain overnight (do not press the oil through, let it drain naturally).

Shellfish

1. Soak the shellfish in fresh water for 2 hours before cooking.
2. Cook each type of shellfish separately with the same method. Sauté the shallots in the
3. butter, add the shellfish and wine cover and cook until the shells are open.
4. Drain from the stock and keep the stock set aside for the peppermint sauce.
5. Remove from their shells and clean out any last grains of sand or gut.
6. Sort them with razor clams and oysters into mounds ready for plating.

Razor Clams

1. Remove from their shells and remove gut.
2. Clean in salt water and slice into small pieces.

Oysters

1. Clean and open shells ready for serving. Make sure to keep oyster in their juices.