For the beignets:
100 ml water
25 g butter
150 g sifted plain flour
4 g baking powder
65 g coarsely ground Brookfarm macadamia nuts
3 egg yolks
2 g finely chopped dill
2 g finely chopped parsley
25 g finely grated parmesan cheese
5 g semolina
1 g roasted ground fennel
For the carrot and fennel reduction:
200 ml fresh carrot juice
1 g fennel seeds
15 g caster sugar
For the balsamic and wattle seed reduction:
200 ml balsamic vinegar
1 g wattle seed
50 g caster sugar
50 ml red wine
For the Davidson plum syrup:
200 ml fresh Davidson plum juice
1 tsp sesame oil
200 ml sugar syrup
2 g fresh ginger
1 tsp xanthan gum
For the apple foam:
450 ml apple juice
1 Tbs lecithin
To make the beignets:
Heat water and remove from heat. Add the butter to melt it. Mix remaining beignets ingredients together until combined. Roll mix into small balls (dessertspoon-sized) and fry until lightly browned in hot oil. Finish off in the oven for 4–5 minutes at 150°C.
To prepare the carrot reduction:
Put all the ingredients in a pan and bring to the boil , then simmer until thickened. Strain.
For balsamic/wattle seed reduction:
Put all the ingredients except wattle seed into a pan, bring to the boil and simmer until thickened. Remove from heat and add the wattle seed.
For Davidson Plum reduction:
In a pan infuse the ginger in the sugar syrup with the sesame oil and bring to the boil. Strain into the Davidson plum juice, add xanthem gum, stir then strain the mixture again.
To make the apple foam:
Heat lecithin and apple juice together in saucepan until they reach blood temperature. Froth with hand-blender then pass through a fine sieve. Mix again with blender to create a foam without over-agitating mixture. Do not allow to cool.
Serve the beignets with roasted seasonal baby vegetables, topped with extra
parmesan cheese, and dress the plate with the three reductions and the foam.
Garnish with 10g LSA (linseed, sunflower and ground almond mix).