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Feta Brine Watermelon, Tuna, NZ Whitebait, Wasabi Ice Cream

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Wasabi Espuma

  • 12x 60g pieces of yellow fin tuna, Sashimi grade

  • Zest 1 lemon

  • 3ml lemon juice

  • 110g thick yogurt

  • 8g wasabi

  • 200g water

  • 10ml extra virgin olive oil

  • 3 sheets gelatine

  • Nori Gel

  • 500ml water

  • 5g agar agar

  • 2 sheets nori

  • Sesame Tuna Dressing

  • 60ml extra virgin olive oil

  • 80ml tomato tea

  • 2-3 drops sesame oil

  • Juice 1 lime

  • Salt

  • Sesame Tuille

  • 34g milk

  • 60g sugar

  • 25g liquid glucose

  • 84g unsalted butter

  • 20g plain flour

  • 50g white sesame seeds

  • 50g black sesame seeds

  • Ouzo Soused Onions

  • 200g brown onions, peeled and thinly sliced on a mandoline

  • 100g white wine

  • 100g white wine vinegar

  • 100g caster sugar

  • 50ml ouzo

  • Pressed Watermelon

  • 500g cubed watermelon (3cm x 3cm)

  • 50g fetta brine

  • Crispy Whitebait

  • 50g whitebait

  • 100g plain flour

  • > 10g salt


  • Wasabi Espuma:

  • 1.

    Soak gelatine in iced cold water.

  • 2.

    Warm the 200g water, add the gelatine and dissolve.

  • 3.

    Place all remaining ingredients into thermo mixer, add the gelatine water and blitz.

  • 4.

    Pass and place into cream charger.

  • Nori Gel:

  • 1.

    Place all into pot, bring to a gentle simmer, and cook for about 8 minutes.

  • 2.

    Place all into tray, cool until set and blitz in thermo mixer.

  • Sesame Tuna Dressing:

  • 1.

    Place all ingredients into a bowl, mix.

  • Sesame Tuille:

  • 1.

    Combine the milk, sugar, glucose, and butter in a saucepan and bring to the boil.

  • 2.

    Cook to 106°C.

  • 3.

    Remove pan from the heat and add the sesame seeds and flour and mix well.

  • 4.

    Pour mixture onto prepared tray lined with parchment paper and place another sheet on top. Roll out to the thickness of the sesame seeds.

  • 5.

    Allow to set in the fridge till firm.

  • 6.

    Bake at 170°C until golden brown, about ten minutes. It will still be tacky when removed. Allow to cool.

  • Ouzo Soused Onions:

  • 1.

    Salt onions for 20 minutes in a colander, then rinse off salt and drain.

  • 2.

    Make a gastric with white wine, white wine vinegar and caster sugar.

  • 3.

    Dissolve sugar and add ouzo.

  • 4.

    Pour hot gastric straight over onions.

  • Pressed Watermelon:

  • 1.

    Place watermelon into a bag, add brine and cryovac.

  • Crispy Whitebait:

  • 1.

    Deep fry floured whitebait for about 20 seconds or until crispy.

  • To Serve:

  • 1.

    Place 3 pieces of tuna and 5 cubes of watermelon onto the plate.

  • 2.

    Place ouzo soused onions on top of the watermelon.

  • 3.

    Break the sesame tuille into pieces and scatter all over.

  • 4.

    Spoon a little of the sesame dressing over the tuna.

  • 5.

    Dot the nori gel and foam a little of the wasabi on the plate.

  • 6.

    Sprinkle the crispy white bait over the plate.

  • 7.

    Garnish with chickpea cress and nasturtium flowers.

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