This document provides instructions for making several components of a dish including Foire Grais Earth made from foie gras, salt, and water blended together; Macadamia nut powder made by grinding macadamia nuts; Popcorn with quinoa, foie gras fat, and Sarawak pepper; and Gingerbread spheres made from a mixture of honey, bread, zest, eggs, flour, yeast, and water that is dropped into an alginate solution to form spheres. Toppings included are chicken skin, beet cress, chervil cress, and Affila cress. A chocolate Fleur de cao is also described made from cacao flower, pear oil, luadato oil, and

1. Foire Grais Earth
• Foire grais soil
• 400 ml water
• 30 gr Murray river salt
• 250 gr foire
• When making soil,, make sure the water is warm
• Then place the foire into the liquidizer , add water slowly
• Add use the pulse on machine other wise it will split
• Add salt at the end to balance the flavour of the foire
• Macadamia nut powder
• 400gr macadamia nut= grind in coffee grinder to powder
• Pop corn
• 400gr quinoa pop corn
• 200 gr foire grais fat
• 15 gr Sarawak pepper
• Til crispy and golden brown
• Ginger bread sphere
• 900 gr honey
• 22 gr Pain d pice
• 4 in no lemon zest
• 4 in no orange zest
• 15 eggs
• 180 gr sugar
• 550 gr flour
• 75 gr yeast
• 500 ml water
• 7 gr glucose textura
• 0.5 tea sp xantana
• Simmer the bread and the water to get consommé add honey and spice, strain. Blend into
dis-phere mixture, drop on a alginate water
• 15 gr Chicken skin
• 1 gr red beet cress
• 1 gr chervil cress
• 1gr Affila cress
• Chocolate fleur de cao
• 30 gr Fleur de cao
• 10 ml pear oil
• 20ml luadato oil
• 2ml orange blossom vinegar
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