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Garden Tapestry of Australia

By Chef Victor Siow

Ingredients 

Lobster & Turnip Salad​

  • Australian Turnip (diced): 1.2kg

  • Australian Extra Virgin Olive Oil: 150ml

  • Australian Sour Cream: 1.8L

  • Western Rock Lobster (marinated/cube/medallion): 3.6kg

  • Cider Vinegar: 50ml

  • Coriander (chopped): 120g

  • Tomato (cube): 300g

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Marinade for Rock Lobster​​

  • Australian Extra Virgin Olive Oil: 1.2L

  • Lemon Zest: 15 nos

  • Salt & Pepper: to taste

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Marinade for Shredded Fennel​​

  • Australian Extra Virgin Olive Oil: 1.2L

  • Orange Zest: 1/4

  • Salt & Pepper: to taste

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Garnish​​​

  • Afilia, Red Vein Sorrel, Cresses & Edible Flower, and Red Amaranth

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Presentation​​

  • Australian Avocado (thinly sliced): 3.6kg

  • Adelaide Baby Spinach: 1.2kg

  • Australian Wild Arugula: 1kg

  • Red Vein Sorrel: 240g

  • Marinated Shredded Fennel: 800g

  • Feta Cheese (cube): 1.2kg

  • Australian Parisienne of Butternut Squash: 1.2kg

  • Australian Kale (roasted): 600g

  • Australian Beetroot Puree: 1.2L

  • Smoke Paprika: 10g

  • Celeriac Syrup: 1.2L

Directions

Fennel

  • Shred fennel on mandolin, soak in ice water for 30 mins to crisp.

  • Drain, zest orange, drizzle with EVOO, season with salt & pepper. Keep chilled.

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Butternut Squash

  • Peel and Parisienne-scoop (3 pcs per serve).

  • Roast at 180°C with oil and salt for 5 mins, cool to room temp.

  • Torch for colour, season with salt & pepper.

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Poached Lobster Tail

  • Blanch in court bouillon, shock in ice, pat dry. Before serving, slice into bite-sized pieces, toss with olive oil, lime zest, and salt.

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Roasted Macadamia

  • Roast at 160°C for 15–18 mins, tossing regularly.

  • Rest 5 mins, then season with rosemary powder, chili powder, and salt.

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Presentation

  • On a 10-inch coupe plate, pipe beetroot purée in a circle.

  • Arrange the torched butternut squash and lime-dressed lobsters, then place wilted spinach in the center surrounded by wild arugula.

  • Top with orange-zested fennel, scatter roasted macadamias, and drizzle celeriac syrup generously.

  • Finish with feta cubes, roasted kale, radish slices, and cress before serving immediately.

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