Try this impressive starter recipe by Corey Lee, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Anchovy Gelée

  • 50g extra small dried anchovies from Korea

  • 2 cloves garlic

  • 20g sesame oil

  • 20g canola oil

  • 15g toasted sesame seeds

  • 30g tamari

  • 30g sugar

  • 750g water

  • 15g champagne vinegar

  • 1g cayenne

  • Agar agar powder

  • 1 sheet gelatin, gold or titanium grade

  • 80 peanut halves, toasted

  • Lily Bulb Puree

  • 200g lily bulbs, cleaned

  • 70g onion, julienned, blanched from cold once, rinsed, spun dry

  • 500g vegetable stock

  • 7g salt

  • 4g sugar

  • Low acyl gellan gum

  • Sodium hexametaphosphate (ratio of 25% of the calcium)

  • Calcium lactate (ratio of 25% of the gellan after the lily bulbs are cooked)

  • Pickles

  • 1 large daikon

  • 10 serrano chillis (to yield 120 rounds, 3 for each portion)

  • 1 burdock

  • 1L water

  • 500g sugar

  • 500g champagne vinegar

  • Caramelised Anchovy Garnish

  • 160g champagne vinegar

  • 160g sugar

  • 40g tamari

  • 200g water

  • 0.4g cayenne

  • Red chilli, (not too spicy), chopped, rinsed, dried

  • Sesame seeds

  • 200g extra small dried anchovies from Korea

  • 1 clove garlic

  • Garnish

  • Red chilli, (not too spicy), cut into a fine julienne at anangle, and plunged into ice water to curl

  • Coriander (small leaves or micro)

  • 40 lily bulb petals, cleaned, cut into thirds


  • Anchovy Gelée:

  • 1.

    Sauté anchovies and garlic in sesame and canola oil over medium heat until well caramelised.

  • 2.

    Add all ingredients except gelling agents.

  • 3.

    Simmer on low heat, skimming, for approximately 20 minutes, or until flavor has plateaued.

  • 4.

    Strain through a towel.

  • 5.

    Add agar agar to .3% x final yield and bring to a boil while whisking to hydrate.

  • 6.

    Take off heat and add hydrated gelatin at a ratio of 4 sheets/500g of liquid.

  • 7.

    Place a small amount of liquid in a sphere tray with 2 halves of peanut in each. Allow to set.

  • 8.

    Add liquid to fill mould. Allow to set.

  • Lily Bulb Puree:

  • 1.

    Combine all ingredients except gelling agents. Cryovac on highest setting.

  • 2.

    Cook for 30 minutes at 85°C.

  • 3.

    Open the bag, hydrate with gellan to 0.8% and add sodium hexametaphosphate.

  • 4.

    Add the calcium lactate and allow to cool.

  • 5.


  • Pickles:

  • 1.

    Cut daikon into 1cm planks.

  • 2.

    Cut serrano chillis into fine, thin rings.

  • 3.

    Cut burdock into 15cm sections.

  • 4.

    Combine water, sugar, and vinegar. Bring to boil.

  • 5.

    Cool to room temperature.

  • 6.

    Pour over to cover daikon and burdock, separately.

  • 7.

    Add enough liquid to cover chillis. Bring back to a boil.

  • 8.

    Store the pickles for 1 week.

  • 9.

    Cut daikon into dice.

  • 10.

    Cut burdock into allumettes/matchsticks.

  • Caramelised Anchovy Garnish:

  • 1.

    Reduce vinegar and sugar to a gastrique. Cool to tepid.

  • 2.

    Add tamari, water, cayenne, chilli and sesame seeds.

  • 3.

    Sauté anchovies with a clove of garlic and toss in the glaze.

  • To Serve:

  • 1.

    Unmould the spheres. Place a dollop of purée to hold it in place.

  • 2.

    Garnish with pickles, red chilli curls, coriander, raw lily bulbs and caramelised anchovies.


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