Coconut lime rice

1. Place the coconut puree, milk, cream, into a pan heat lightly, then add the lime zest pour into a gastro tray mix well
2. Add the rice
3. Cover with foil and place in the oven at 140c 5% full fan for approx. 45 minutes or until just cooked
4. Remove from the oven add the lime juice and sugar remove the zest then rest covered until cool.
5. Then cook the black rice in water for 35 minutes or until tender and refresh immediately. Mix through the coconut rice.

Candied cashews

1. Place egg whites and sugar into a bowl and whisk lightly
2. Add the nuts and mix well
3. Place on a silpat onto a try and bake at 150c low fan.
4. Turn 2-3 times through the process, being careful not to take off the coating once it gets thick and starts to take colour
5. Once an even golden brown colour is reached remove and cool
6. Break apart as they are cooling so they don’t stick together.

Compressed vanilla cherries

1. Mix the sugar and the vanilla together to disperse the seeds through the sugar
2. Mix the cherries through
3. Place in a vac pack bag and ensure cherries are all flat not on top of each other.
4. Vac pack until completely tight
5. Reserve in the fridge.

Cherry sorbet

1. Mix all the ingredients together, hand blend to combine the vanilla
2. Pour into a paco jet, and freeze at -21°c
3. Paco jet as required.

Jasmine foam

1. Boil the milk, add the tea and infuse for 3 minutes
2. Remove the infusion and squeeze lightly
3. Add the sugar, with the pro espuma and hand blend until smooth.
4. Mix in the cream
5. Place in a siphon gun add one gas and shake
6. Reserve in the fridge.