With the Margaret River Gourmet Festival around the corner, featured chef Peter Gilmore shares his delicious and beautiful recipe for you to try at home!
Zest all citrus and blanch zest 3 times starting in cold each time. Finely dice zest.
Segment citrus and keep juices. Dice segments and cook down with water, juice and sugar till reduced by half. Add zest and reduce by further half. Taste and adjust sugar to taste.
Place a dot of bergamot marmalade in glass, add a larger dot of lemon syllabub( crème fraiche and lemon juice with salt whisked together) Place in a slice of mango, 1 green almond and top with frozen grapefruit segments. Dress raw lobster with oil, salt and chamomile powder and place on top. Garnish with elderflowers.
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