Serves 10

Ingredients

Tomato infusion

1kg cherry tomatoes

35g garlic, crushed

15g basil leaves, bruised

100ml sherry vinegar

15g salt

15ml Pernod ricard

Tomato base

500g tomato infusion

50g balsamic reduction

25g beetroot reduction

Tomato coulis & granite

500g tomato base

50g olive oil

10g balsamic reduction

5g beetroot reduction

2.5g xantana texturas

Tomato gel

200g tomato base

1g agar

5g gelatin leaf

Red fruit coulis & granite

500g red fruit mix

7ml balsamic reduction

15ml beetroot reduction

30ml vanilla oil

2g xantana texturas

Redfruit gel

200g red fruit mix

1g agar

1 gelatin leaf

Raspberrywater

1.5kg raspberries

1.5l water

50g sugar

Strawberrywater

500g red fruit mix

7ml balsamic reduction

15ml beetroot reduction

30ml vanilla oil

2g xantana texturas

Red fruit mix

250ml raspberry water

125mlstrawberry water

Mozzarella base

200g mozzarella

200g mozzarella water

100g cream

10ml olive oil

4 gelatin leaves

Sweet mozzarella

250g mozzarella base, warm

25g sugar

25g crème fraiche

Savourymozzarella

250g mozzarella base, warm

25g goat’s cheese

20g olive oil

Gruyèretuile

Gruyère, 10cm square x 1mm thick

250ml light soy sauce

250ml water

Sable crumb

800g butter

10g salt

600g icing sugar

200g egg yolk

1000g flour

200g coconut powder

Sable tuile

250g sable crumb

300ml simple syrup

10ml orange reduction

Lemon salt

30g Maldon salt

2g lemon zest

Lemon sugar

30g sugar

2g lemon zest

Raspberries

20 raspberries

sherry vinegar, enough to cover the raspberries

Savourytomato pulp

10 red tomato, pulp

10 pinch lemon salt

30 drops olive oil

20 drops tomato reduction

Sweet tomato pulp

10 red tomato, pulp

10 pinch lemon sugar

30 drops vanilla oil

20 drops strawberry reduction

To serve | savouryplate

Savoury tomato pulp

Tomato coulis

Olive oil

Balsamic reduction

Brined black olive

Tomato gel

Gruyere tuile

Tomato granite

2 basil leaves

2 arugula leaves

2 tarragon leaves

1 oregano leaf

To serve | sweet plate

Sweet tomato pulp

Red fruit coulis

Vanilla oil

Balsamic reduction

Candied black olive

Red fruit gel

Sable tuile

Raspberry granite

2 basil leaves

2 arugula leaves

2 tarragon leaves

1 mint leaf

Method

Tomato infusion

Juice the cherry tomatoes. Add the remaining ingredients and infuse overnight. Pass through a fine mesh chinois and reserve.

Tomato base

Combine all of the ingredientsand hand blend, then sieve.

Tomato coulis & granite

Hand blend the tomato base with the olive oil in a narrow container. Adjust the colour with the beetroot and balsamic reduction, in order to match the colour of the red fruit coulis.Add the xantana and hand blend at a low speed until the mix reaches the thickness of the coulis. Pass through a fine mesh chinois and divide the mix in two parts. transfer one part to a Pacojet and freeze to create the granite. store the second half in a fine-tipped squeeze bottle and refrigerate.For the granite pour the mixture into nitro, break up by hand to create rocks.

Tomato gel

Combine the tomato base with the agar. Bring to the boil, remove from the heat, sieve then add the gel. Pour the mixture into 12 x 12cm square molds and set in the fridge. Cut into 1.5 cm square by 1cm thick portions.

Red fruit coulis & granite

Hand blend the liquid in a narrow container. Adjust the colour with the beetroot and balsamic reduction, in order to match the colour of the red fruit coulis. Add the xantana and hand blend at low speed, until the mix reaches coulis thickness. Pass through a fine mesh chinois and divide the mix in two parts. transfer one half to a pacojet and freeze for the granite. store the second half in a fine tipped squeeze bottle and refrigerate.For the granite pour the mixture into nitro, break up by hand to create rocks.

Raspberrywater & Strawberry water

Mix all of the ingredients together and store in an airtight container. Steam at 100c for approximately 2 hours, then strain through a chinois and coffee filter. For the strawberry water, combine all of the ingredients and store in an airtight container. Steam at 100c for approximately 60 minutes. Place in the refrigerator for 12 hours and strain through a coffee filter. To make the red fruit mix,Combine the raspberry and strawberry water, and reserve.

Redfruit gel

Combine the red fruit mix with the agar. Bring to the boil in a pan over a medium heat, pass through a fine sieve and add the gelatin. Pour into 12 x 12cm square molds and set in the fridge. Cut into 1.5 cm square by 1cm thick portions, and reserve.

Mozzarella base

Combine all of the ingredients, except the cream and gelatin. Vita-prep the mixture at full speed until warm, and then add the gelatin. Fold in the cream with a spatula. Pass through a sieve and then a fine chinois.

Sweet mozzarella and savoury mozzerella

Hand blend the ingredients for both mozzerellas separatelyand store individuallyin the fridge until required.

Gruyèretuile and sable tuile

Slice the gruyère with a cheese slicer to 1mm thick slices.Combine the light soy sauce and water, and marinade the gruyère slices in the mixture overnight. Melt the gruyère slowly in a non-stick pan, over a low heat. Remove the gruyère when crispy and cut into 4 x 4cm square portions while it’s still warm. For the sable tuile, mix all of the ingredients together. Purée using a robot coupe and then spread a thin 1mm layer onto a silpat mat. Bake at 180c for 8 minutes on a low fan oven speed. Cool at room temperature, then portion on a warm surface and store in an air tight container with silicon.

Sable crumb

Soften the butter, and add all the ingredients. Roll into desired thickness and bake in a preheated oven at 160c for 15 minutes.

Lemon salt and lemon sugar

Mix all of the ingredients together and set aside until required. For the lemon sugar,mix all of the ingredients together and set aside until required.

Raspberries

Marinate raspberries into sherry vinegar.

Savourytomato pulp and sweet tomato pulp

Season the tomato pulp with the olive oil, tomato reduction and lemon salt. For the sweet tomato pulp,season the tomato pulp with lemon sugar, vanilla oil and strawberry reduction.

To serve

Prepare two plates that look identical in design but will be different in taste; one version will be savoury and one version will be salty. Plate according to the images.