Serves 20


Pine meringue

7oz sugar

1½ oz water

4½ oz egg whites

7 drops pine extract

Pumpernickel soil

1 loaf pumpernickel bread, dehydrated

Basil soil

14oz brioche crumb

3oz basil, fried

Hazelnut praline

10½ oz hazelnuts

7oz blended oil

Salt, pinch

Mushroom purée

1½ oz blended oil

¹/5 oz garlic

1½ oz shallot, chopped

9½ oz onion, chopped

½ oz salt

14 oz mushrooms

¹/5 oz sage

1½ oz sherry vinegar

35oz mushroom stock

Mushroom stock

29oz mushroom trim

2oz kombu

3 garlic cloves

175oz water


Royal trumpets







Sherry vinegar


Mushroom paper

3½ oz mushroom purée

2oz isomalt

½ oz water


15 trumpet mushrooms, sliced

2 oz isomalt

3½ oz water

To serve

Hazelnuts, shaved





Kale chard


Pine meringue

Place the egg whites into a kitchen aid and whip on high speed with the whip attachmentuntil soft peaks form. Place the sugar into a pot and cook until 236F, remove from heat and slowly incorporate the hot sugar with the egg whites. Being careful not to get the egg whites too hot, whip until a smooth, glossy finish is obtained and slowly add the pine extract. Then, set aside until required.

Pumpernickel soil

Crumble the dehyrated pumpernickel bread until it resembles soil.

Basil soil

Preheat a pot of oil to 400F. Fry basil until dry and crispy, remove from heat and drain off oil. Place basil and panko in a robot coupe and blend until incorporated. Hazelnut Praline Preheat the oven to 350F. Toast the hazelnuts until light brown and the oils of the nuts have released. Blend with the blended oil until smooth and season with salt. Strain through a chinois and set aside until required.

Mushroom purée

Sear the mushrooms in a large pot along with the chopped onion and chopped shallot.Once the mushrooms are seared, delgaze the pan with the Madeira and let the alcohol cook off. Once the pan is au sec, deglaze once again with sherry vinegar and add the sage and garlic. Add the mushroom stock and reduce by half. Season to taste then blend the mushroom mixture until smooth. Strain through a chinois and set aside.

Mushroom stock

Place all ingredients into a pot and bring to a simmer. Let it simmer for 30 minutes, then strain through a chinois and set aside.


The first step is to cook the mushrooms. Start by placing a pan on the stove with a little blended oil. When the oil is hot, add one clove of garlic and a sprig of sage. Let the garlic and sage fry, relasing its natural oils. Add mushrooms and sear. Deglaze the pan with 20 grams of madeira wine, let the alcohol cook off. Then add 5 grams of sherry vinegar and 50 grams of mushroom stock. Cook until the liquid is almost dry. Set aside.

Mushroom paper

Place all of the ingredients over a doubleboiler and cook until the isomalt is dissolved. Spray a sheet of acetate heavily with non-stick spray and wipe clean. Lay the mushroom purée down thin and dehydrate until crispy.


Place the water and isomalt in a pot and bring to a boil. Remove from heat. Cut the trumpet mushrooms in half and shave into thin strips using a mandolin. Spray a sheet of acetate heavily with non-stick spray and wipe clean. Dip the thinly sliced trumpet mushrooms in the dissolved isomalt and lay onto the acetate sheet. Dehydrate until crispy.

To serve

Place the pine meringue on the plate, smear with an offset spatula and caramelize with a torch. Place the basil soil and pumpernickel soil around the meringue. Gently place the cooked mushrooms on top of the soil and pine meringue. Next, place dots of mushroom purée and scatter with shavings of toasted hazelnuts. Drizzle the praline on top and garnish with seasonal herbs and flowers.

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