Chef : John Mc Fadden

From : Sydney Australia

With 38 years in hospitality, John provides training and development programs for secondary schools, supporting students in their transition to the workforce and mentors young chefs, managers. Menu Development

Ingredients

4 x 160g            x          tuna

50g                   x          white sesame seeds

50g                   x          black sesame seeds

150ml               x          Japanese mayo

20g                   x          black garlic paste

1pnt                 x          elderflower

1pnt                 x          green shiso

                        x          oil

25g                   x          ikura shoyu zuke salmon caviar

Soy & Sake Mushrooms

50g                   x          shiitake, sliced finely

50g                   x          enoki, trimmed

50g                   x          shimeji, trimmed

50g                   x          black fungus, julienne

50g                   x          oyster, torn into small pieces

1ea                   x          garlic clove minced

1g                    x          ginger minced

20ml                x          soy sauce

75ml                x          sake

10g                   x          sugar   

4ea                   x          medium field mushrooms trimmed

1ea                   x          green shallot finely diced (set aside)

Method

Cover mushrooms with mix & marinade over night (except the green shallots). Remove mushrooms from liquid, pan fry mushrooms very quickly. In a separate pot reduce the liquid to a syrup and once cooled add to mushrooms just to coat then add the green shallot.

For the black garlic, blitz with 75ml of the mayo with a touch of water & set aside.

Combine sesame seeds and cover tuna. Heat pan with oil and sear on each side for 4 seconds. Remove & set aside. Cut into even slices and arrange on plate.

Pipe a small dollop of Japanese mayo on each piece of tuna, then place on the salmon caviar. Garnish with the elderflower & green shiso.

To the right of the tuna, place the medium field mushroom in the centre of the plate. Drain the marinated mushrooms well & place a nice pile on each mushroom. Garnish with baby coriander.

Around the outside of the mushrooms place 5 evenly sized drops of the black garlic puree and serve.