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

  • 60g fresh shaved oak tree

  • 200g cream

  • 300g whole milk

  • 120g sugar

  • 2g gelatine

  • 90g egg yolks

  • Salted Shavings

  • 100g almonds

  • 500g water

  • 50g salt


  • Creamy Oak Tree Ice Cream:

  • 1.

    Mix ingredients in a vacuum bag and placed in a bain-marie at 72˚C for 48 hours.

  • 2.

    Cool the milk mixture over ice cold water.

  • 3.

    Freeze and blend in a pacojet before service.

  • Salted Shavings:

  • 1.

    Mix water and salt with almonds and cook for 10 minutes.

  • 2.

    Drain water from almonds and place almond mix on a tray in the oven at 160˚C. Cook until golden in colour.

  • 3.

    Cool the almonds and cut fine shavings with a scalpel.

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