1 small purple kohlrabi
250mL white wine vinegar
100g caster sugar
6 pink or black peppercorns
2 bay leaves
1 clove garlic
3 sprigs thyme
1 finger lime
Burnt lemon powder:
Herbs and edible flowers to garnish
200g Fraser Island spanner crab
1 Tbs fresh chives
1 tsp finely diced shallot
1 Tbs olive oil
1/2 tsp fresh chilli
50g fresh oysters
8g glucose syrup
25g egg yolks
150mL vegetable oil
1 Tbs Dijon mustard
Burnt lemon powder:
Pre-heat oven to 160 C.
Peel rind from lemons, trying not to remove the white pith as this will make the lemons bitter.
Place rinds on a baking tray and allow them to caramelise in the oven for 1 1/2-2 hours.
You are looking for the skins to be dry and completely brown. Allow to cool for 15 minutes and then place in a blender and blitz until a fine powder is achieved.
Bring a pot of water to the boil. Add oysters and cook for 3 minutes.
Plunge into ice-cold water to cool for about 10 minutes.
Take oysters and rest of the ingredients except for the oil and blend using a hand or small blender until smooth. Add the oil slowly while still blending, until the mixture is a paste.
Store in a sealed container in the fridge until ready to serve.
Place all ingredients apart from kohlrabi in a pot and bring to a simmer. Once the liquid begins to simmer, bring off the heat and allow to cool.
Peel kohlrabi and slice on a mandolin into thin, round slices. Place into a container and pour the liquid over the kohlrabi, place in fridge until required.
Quarter tomato and remove seeds, leaving just the flesh; finely dice.
Keep the skin from the tomato as it will add a fresh crunch to the dish.
Add all ingredients into a bowl, combine and season to taste.
Place a small amount of crab rillette onto a plate in three separate areas, leaving space between each.
Try to make the mounds as neat as possible by forming them into balls, between two teaspoons.
Dot 5 small amounts of oyster mayonnaise on the plate around the crab rillette.
Take kohlrabi slices out of the pickle and dry them lightly on a paper towel. Gently place 5 slices over the crab and mayonnaise so they sit on top of the dish.
Garnish with edible flowers such as nasturtium and radish from the garden.
Sprinkle with a touch of burnt lemon powder and serve.
Recipe provided by Alan Dawes Private Chef