Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Kefir and Foie

  • 200g fresh foie gras

  • 55g cream cheese

  • 45g kefir (fermented milk drink)

  • 1 tbsp extra virgin olive oil

  • Salt

  • Black pepper

  • Powdered ginger

  • Powdered licorice

  • Onion and Red Wine

  • 750g onion, julienned

  • 115g sugar

  • 50g butter

  • 750g red wine

  • 150g white wine vinegar

  • 50g sherry vinegar

  • 3 tbsp olive oil

  • Crómlech

  • 200g tapioca paste

  • 150g turmeric stock (yellow in colour)

  • 150g baby squid ink stock

  • Olive oil for frying

  • Green Tea

  • 250g water

  • 2.5g green tea

  • 10g sugar

  • 2.5g vegetable gel

  • ‘Polvo de neptuno’ (powder of neptune)

  • 10g lichen

  • 3g freeze-dried sea urchin

  • 3g dried prawns

  • Chicken Powder

  • 250g chicken stock

  • 50g breadcrumbs

  • Additional

  • Powdered parsley


  • Kefir and Foie:

  • 1.

    Dice the foie and sauté. Leave to stand for 5 minutes.

  • 2.

    Grind foie together with the cheese, kefir and olive oil.

  • 3.

    Season with salt and pepper, and add ginger and licorice. Place to one side.

  • Onion and Red Wine:

  • 1.

    Poach the onion with the olive oil, butter and sugar, ensuring it does not change colour.

  • 2.

    Once poached, add the red wine and the vinegars.

  • 3.

    Leave to cook over a low heat for 2 hours until it reaches the consistency of marmalade. Place to one side.

  • Crómlech:

  • 1.

    Mix half the tapioca with the turmeric stock. Stir until a dough forms (approx. 5 minutes).

  • 2.

    Leave to stand for 10 minutes.

  • 3.

    Repeat with the rest of the tapioca using the baby squid ink stock.

  • 4.

    Once both have rested, place 2g of each in a bowl, ensuring the colours don’t mix. Stretch them very finely between two pieces of hard plastic.

  • 5.

    Fry the stretched dough at 220ºC using circular movements for 40 seconds and then leave to rest in olive oil at 149ºC for another 2 minutes.

  • 6.

    Drain well and season.

  • Green Tea:

  • 1.

    Heat the water and infuse the green tea.

  • 2.

    Add the gel and sugar to the tea, boil and process.

  • ‘Polvo de neptuno’:

  • 1.

    Process all the ingredients together to create a powder.

  • Chicken Powder:

  • 1.

    Pour the hot stock over the bread crumbs and leave them to fully absorb the stock.

  • 2.

    Dry the breadcrumbs in the oven at 60ºC for 6 hours.

  • 3.

    Process the breadcrumbs to a powder.

  • To serve:

  • 1.

    On a plate, place the foie preparation.

  • 2.

    Top with onion and red wine marmalade and repeat with more foie.

  • 3.

    Quickly pour the green tea over, letting it set.

  • 4.

    Rest for 20 minutes then cut into 3 x 3cm cubes.

  • 5.

    Create a small incision in the base of the crÓmlech and fill with the foie and onion preparation.

  • 6.

    Place 2 filled crÓmlech in the middle of a plate.

  • 7.

    Finish by dusting with the ‘polvo de neptuno’, the parsley and the chicken powder.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings