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

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.

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.

1.

Place all ingredients into a bowl, mix.

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.

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.

1.

Place watermelon into a bag, add brine and cryovac.

1.

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

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.