This is comfort food refined to its most indulgent and very best. Sensuous textures prepared from humble ingredients are enveloped in a mellow, velvety foam.


  • Pasta dough

  • 650g “00” pasta flour

  • 4 eggs

  • 6 egg yolks

  • salt

  • splash of olive oil

  • Ravioli mix

  • 125g chicken breast

  • 150ml double cream

  • 1 egg yolk

  • 20 chicken wings

  • 2 shallots, finely chopped

  • 2 field mushrooms, finely diced

  • 1litre chicken stock

  • 2 onions, roughly chopped

  • 125g button mushrooms ,cut in half

  • 1 bay leaf

  • 1 sprig thyme

  • 8 tarragon leaves, chopped

  • 25ml grape seed oil

  • 75g butter

  • Truffle Vinaigrette

  • chicken wings braising liquor

  • 2 large shallots, finely diced

  • 2 field mushrooms, peeled and finely diced

  • ½ leek

  • 200ml truffle juice

  • 3g agar powder

  • few drops of sherry vinegar

  • 5g black Perigord truffle, chopped

  • 50ml grape seed oil

  • Carbonara Foam

  • 300g streaky bacon, roughly chopped

  • ½ onion, finely sliced

  • 100ml white wine

  • 500ml double cream

  • 15g butter

  • salt and pepper

  • Garnish

  • 4 white onions

  • 25g butter

  • 500g couscous


  • Pasta dough:

  • 1.

    Make the dough in a robo coupe by gradually adding the eggs and yolks to the flour. Season with salt and add a splash of olive oil. You may not need all the egg – the dough must be

  • 2.

    Firm. The mix should look crumb like while the machine is on

  • 3.

    If it comes together at all it means the dough is too wet in which case add some flour

  • 4.

    Tip the mix out onto a work surface and bring together. Knead just enough to form a homogenous mass. Wrap in cling film and place in a fridge to rest for 2 hours

  • Ravioli Mix:

  • 1.

    A mix of chicken wings, shallots and mushrooms is bound with a chicken mousse (below). Make the mousse while the wings are braising

  • Chicken Wings:

  • 1.

    Put the oven heat on to 120°C. Trim the tips off chicken wings. Heat a large heavy based pan over a medium heat, gently caramelise the seasoned chicken wings in the oil and 25g butter

  • 2.

    Remove from the pan and add the onions and mushrooms. Lightly caramelise. Add the wings back to the pan, add the bay leave, thyme and chicken stock and bring to the boil

  • 3.

    Cover with a cartouche and place in the oven and cook for 1 hour

  • 4.

    Remove from the oven and allow to cool

  • 5.

    While this happening sweat the onion in 25g butter and pinch of salt until translucent. Add further 25g butter and sweet the field mushrooms Reserve at room temperature

  • 6.

    Drain the chicken wings and remove all the skin and meat from the bone. Season carefully and mix with the onion and mushroom. Allow this mix to cool to and then bind with the chicken mousse. Add the tarragon. Reserve in a fridge.

  • 7.

    Pass the braising liquor through a fine sieve and reduce to 200ml. Do not discard the fat

  • To make the vinaigrette:

  • 1.

    Place the truffle juice in a pan, season with salt, whisk in the agar and bring to the boil. Cook for 3 minutes and pour into a container. Place in the fridge, allow to set, remove from the

  • 2.

    Container and dice finely

  • 3.

    Sweat the shallots, mushrooms and leek in the oil with a pinch of salt. Once tender, remove from the heat and add the reduced chicken wing braising liquor

  • 4.

    Add diced truffle jelly, the seasoned vegetables and the chopped truffle. Warm through and season with vinegar just enough to “cut” the fat

  • 5.

    Adjust the seasoning with salt and pepper. Keep warm

  • Carbonara Foam:

  • 1.

    Sweat the bacon and onion in the butter until tender

  • 2.

    Add the white wine and reduce to a glaze. Add the cream, bring to the boil and allow to tick over and infuse for 10 minutes. The cream will reduce slightly

  • 3.

    Pass through a sieve, season fully and place in a foam gun. Charge with gas and keep warm

  • Mousse:

  • 1.

    Blend the chicken breast in a food processor with a generous pinch of salt

  • 2.

    Once completely pureed add the egg and blend for a further 30 seconds

  • 3.

    Remove the puree from the bowl, pass through a fine sieve and place in a round bottomed (if possible) bowl over ice

  • 4.

    Gradually add the chilled cream beating vigorously all the time with a wooden spoon. When 90% of the cream is added place a small quantity of this mousse in a pan of simmering water and remove from the heat

  • 5.

    Allow to poach for 2 minutes and taste for seasoning and consistency. Add the remaining cream if the mousse feels too firm and adjust the seasoning if necessary

  • 6.

    Store the mousse in a fridge

  • To make the ravioli:

  • 1.

    Bring a pan of salted water to the boil

  • 2.

    Roll the pasta dough into sheets 1mm thick and cut out 20 discs. One by one, roll these paper thin and, by placing 60g chicken mix in the centre and putting another sheet on top, make

  • 3.

    The ravioli by pressing down the overlapping pasta sheet and seal and trim with scissors to leave a 1cm frill

  • 4.

    Place the ravioli on tray of couscous (this will prevent them from sticking to the tray and will fall off when blanching) and leave to dry for 15 minutes

  • 5.

    Cook the ravioli for 4 minutes at near simmer and refresh into iced water

  • 6.

    Remove and place on dry cloth on a try and place in the fridge. The ravioli can be stored like this, covered, for 24 hours

  • Garnish:

  • 1.

    Top and tail the white onions, peel them and cut into slices, 1cm thick

  • 2.

    Caramelise in butter and cook until tender

  • To serve:

  • 1.

    Reheat the raviolis in boiling water for 4 minutes

  • 2.

    Place onion rings into shallow bowls. Top with a ravioli and spoon over a generous spoon of the truffle vinaigrette. Finish with a squirt of foam

  • 3.

    Serve immediately


Courtesy of Philip Howard at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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