Preheat oven to 200°C. Finely chop or crush garlic then add the miso paste and butter in a saucepan over a low heat. Stir thoroughly until combined.

Line an oven tray with baking paper and place mushrooms giving a little space between them. Drizzle the Miso butter over each mushroom and roast for 20 minutes or until soft and dark brown.

Bring a large saucepan of water to the boil. Over medium-high heat, add the chinese broccoli and cook for 1 minute. Drain and squeeze out any excess water.

Steam your desired serving of white rice.

Finely grate ginger and add kecap manis and sesame oil with the baking tray juices in a bowl and mix thoroughly. Drizzle over mushrooms and broccoli. Sprinkle with sesame seeds and garnish with spring onion. Serve with rice.

Preheat oven to 200 degrees C. Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 18cm wide by 25cm long, or so that the puff-pastry is about 2cm wider than the pear slices on each side. Place the pastry on a parchment paper-lined baking sheet.

Combine the butter, 1 Tbsp of the brown sugar, ginger, vanilla extract and cinnamon, mixing well. Generously brush the top of the puff pastry with the butter mixture. Leaving a 2cm border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.

Brush the top of the pears with the remaining butter mixture, and sprinkle with the remaining brown sugar. Bake for 15-18 minutes or until the pastry is golden brown. Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream.

Bring your 200 ml of water to a simmer and add one tablespoon of vegetable stock powder. Stir until powder has dissolved.

Whisk stock and flour together in a bowl until smooth. Add eggs, zucchini, carrot, spring onion and 150gm cabbage and mix to combine, then season to taste and set aside.

Cut mushroom into slivers and season with salt & pepper while heating oil in a large frying pan over medium-high heat. Place mushrooms into oil, turn once until golden on both sides. Remove from oil and place on paper towel.

Add batter mixture to pan, press with a spatula to make even and cook until golden and starting to set (3-4 minutes). Place mushrooms over okonomiyaki, carefully flip over and cook for 1 minute. Turn over again and cook until golden and cooked through (2-3 minutes).

Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.

1. Wash and core the cauliflower, pull off and reserve 12-16 tiny florets. Chop the remaining cauliflower and set
aside.
2. Bring a small pot of salted water to a boil. Blanch the florets for 30-40 seconds, still want them to have a bite,
strain and shock the florets in an ice water bath. Set aside.
3. Heat the butter in a stock/soup pot over medium heat. When melted and hot, add the leeks and cook,
stirring occasionally for about 3 minutes, or until the leek has sweated its liquid out but has not taken on
any colour. The leek should be translucent.
4. Add the flour, sautéed for about 1-2 minutes. Set aside for about 10 minutes or until slightly cooled. While the
leek mixture is cooling, place the stock into a saucepan over medium high heat, bring to a simmer and skim any foam that rises to the surface with a spoon. Remove the stock from the heat, begin whisking the leeks and slowly add the hot stock to blend the leek/flour to the stock.
5. Once well blended, return the stock pot to medium heat and bring to a simmer. Add the chopped cauliflower. At a low simmer, stir occasionally, to ensure the cauliflower does not stick to the bottom of the pot, for the next 20-25 minutes or until the cauliflower is tender.
6. Remove the pot from the stove. Puree the soup in a blender. Once blended pass (pour) the soup through a chinois (wire mesh strainer) into a clean saucepan. This process ensures you will have a smooth soup.
7. Place the soup over medium heat. Add 75 mls of heavy cream/milk, whisk, and bring the soup to a simmer. If the soup is too thick add milk 1 tablespoon at a time until the desired thickness
8. With the remaining 25 mls of cream and the egg yolk you will make a liaison (a mixture of heavy cream and egg yolk, or an item that allows ingredients that wouldn’t normally mix to do so). Whisk in a small amount (couple of tablespoons) of the hot soup to temper the egg yolk and cream mixture before whisking it into the soup. Whisk the liaison into the simmering soup, this adds viscosity and better mouth feel to the soup. Tasted the soup and season with salt and black pepper.

1. Serve the soup immediately or keep warm in a bain-marie (double boiler)
2 .Pour equal portions into shallow soup bowls, place 3-4 tiny florets of the blanched cauliflower in the center of the bowl, do the same with lardons of bacon if you wish to do so, and garnish with parsley leaves.

I hope you enjoy this as much as my family and I do. Chef Curtis Beisser – NYC

I was really excited to create this recipe in collaboration with Farmers Pick.
When visiting Australia, I had some of the most exceptional Vietnamese food, so I thought I would combine the old Aussie favourite “the Toasty”, with a Vietnamese twist.
I often make this recipe for my vegan wife by swapping out the mayo & butter with a vegan option and truthfully…. you really wouldn’t even know the difference!

1. Tear the mushroom petals off the root head, keep the whole and part of the stem (if you have portobellos
slice in 1 inch strips).
2. In 3 shallow dishes set up the breading station for the mushrooms. First with plain flour, middle with coconut
milk seasoned with 1⁄2 Tbsp of togarashi, last with the Panko bread crumbs seasoned with 1⁄2 Tbsp of togarashi 3. Heat the oil in a cast iron pan over medium high heat
4. Once oil is hot, shallow fry the mushrooms until golden brown. Dry on paper towel and season with salt and
remainder of togarashi immediately after frying

1. In a small saucepan bring the vinegar, water, sugar, and salt to a boil. This creates a pickling liquid
2. Peel the carrots and radish. On a mandolin thinly julienne the carrots, radish.
3. Keep carrots and radish in separate bowls, pour equal amounts of pickling liquid over each and cool.
4. On the mandolin, slice the cucumber and jalapeño into thin rounds. And thinly slice the red cabbage (to add flavour dress the red cabbage with your favourite vinegar and a pinch of salt).
5. Pick the coriander but leave part of the stem.

1. Heat oven to 205 degrees C.
2. Brush the head of garlic with oil, wrap in foil, and place in oven for 30 minutes or until the cloves are soft.
3. Squeeze the roasted garlic into a small bowl and add the zest and juice from 1 lime and the mayonnaise.
4. Mix together and season with salt to taste.

1. Clean the mushroom fry oil out of the cast iron pan, will be used to toast the bread
2. Spread ½ Tbsp of butter spread on each side of the 4 slices of bread.
3. Toast the bread in the cast iron pan until both sides are golden brown
4. Spread the garlic lime aioli on the inside of both pieces of bread.
5. On the piece of bread used for the bottom of the toasty, stack 4 ounces of the Panko fried mushrooms and top with the carrot and radish pickles.
6. On the top side place 4-5 stems of coriander, a few slices of cucumber and jalapeño and a small handful of the red cabbage.
7. Combine the bread together, slice the toast in half diagonally, and enjoy!