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This is one of our original dishes and has been on our menu since 2005. The dish is served in a vacuum packed bag filled with fresh shaved oak tree, a glass bowl with salted shavings and creamy ice cream served on oak tree. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Creamy Oak Tree Ice Cream:
Mix ingredients in a vacuum bag and placed in a bain-marie at 72˚C for 48 hours.
Cool the milk mixture over ice cold water.
Freeze and blend in a pacojet before service.
Mix water and salt with almonds and cook for 10 minutes.
Drain water from almonds and place almond mix on a tray in the oven at 160˚C. Cook until golden in colour.
Cool the almonds and cut fine shavings with a scalpel.
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