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Foie Crómlech

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.

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