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125g fresh peas
Place petit pois and stock in a saucepan. Bring to a boil, cover and simmer for 5 minutes.
Mozzarella Ice Cream
Blend all ingredients until smooth, transfer to an ice cream machine and churn until frozen. Place the ice cream into a tub and store in the freezer until needed.
Add sugar and water to a pan. Once it has melted, add citric acid. Then, over medium heat, bring it to 118°C and allow it to cool.
Pea & Mint Salad
50g fresh peas
|Pop the fresh peas from the pod and place in a bowl along with some thinly sliced raw snow peas and thinly cut mint leaves and dress with mint oil and salt.
|Blanch the mint and baby spinach for 30 seconds in rapidly boiling water, then refresh in iced water. Drain well and squeeze out all the water. Blend with the salt and oil in a blender until bright green and very hot. Place a couple of layers of Chux or cheese cloth into a sieve and drain the oil.
¼ cup wasabi peas
|Toast both the sesame seeds and a sheet of nori seaweed in a frying pan. When cooled, place in a spice grinder along with the wasabi peas, then pulse until you reach a coarse, even consistency.
Pea/broad bean flowers
Salt & pepper
| Place the pannacotta ramekin into hot water for 10 seconds to loosen from the sides, then turn out onto a plate. Spoon the dressed pea salad around the pannacotta, building up the sides. Sprinkle the pea furikake around the outside of the salad. Using a warmed ice cream scoop, make a nice, rounded ball of mozzarella sorbet and place on top of the pannacotta. Dress the salad with a little more mint oil, mint sprigs, pea tendrils, chive flowers and pea/broad bean flowers. Finish with a twist of black pepper and a pinch of sea salt.