For the matcha cupcakes

To prepare the mango and matcha cupcakes, start heating the oven to 200°C (180° fan).

Place paper cases in a 12 hole muffin tin.

Sift the flour into a mixing bowl and stir in the sugar and coconut. Make a well in the centre.

Add the milk, butter, eggs and mango puree to the well. Stir gently to just combine.

Spoon the mixture into the paper cases.

Bake for 12-15 minutes, until a skewer inserted into the centre comes out clean.

Place on a wire rack to cool completely.

For the matcha buttercream

Beat the butter until soft, then gradually sift in the icing sugar, beating well until blended.

Beat in the milk and matcha green tea powder and beat until light and smooth. 


Spoon into a piping bag and pipe a swirl on each cake.

Decorate the matcha cupcakes with mango slices and sprinkle with toasted coconut.

For the raspberry jelly

To prepare the raspberry jelly start combining the almond milk, yoghurt, vanilla extract, chia seeds, and raspberries in a large mixing bowl.

Whisk thoroughly for 2 minutes until combined.

Cover and chill for 4 hours.

After chilling, scrape the contents of the bowl in a food processor or blender.

Blend on high for 1 minute until smooth and creamy.

Add enough agave nectar to achieve desired sweetness, pulsing to incorporate.

Divide the pudding between four serving glasses.

Cover and chill for at least 2 hours.

To serve

Serve the pink raspberry jellies topped with flaked almonds and raspberries on the side.

To prepare the vegetable pakora star mixing together the gram flour and rice flour and stir in just enough water to make a batter thick enough to coat the vegetables.

Combine the vegetables with the spices and coriander.

Stir into the batter until coated.

Heat 10cm oil in a deep frying pan or small wok on medium heat.

Fry small spoonfuls of the pakora mixture in batches of 4-6 at a time, for 3-5 minutes until golden and crisp.

Drain the vegetable pakora on absorbent kitchen paper.

Mussels

Cook the mussels in the white wine, onion, garlic and thyme until they open.

Strain and reserve the juice.

To make the buttermilk foam

Warm the stock and cream.

Bloom the gelatine and dissolve into the mix.

Add the buttermilk, season and pour into a siphon gun and charge twice. Keep warm.

To make the oyster mayonnaise

Place the four oysters with their juices in a plastic container.

With the aid of blender, emulsify the oil into the oyster. Season to taste.

Cut the leeks in three. Poach in simmering water until soft. Place on a ripped grill and char.

Scallops

Pan fry the scallops in hot oil until the one side is brown and crispy.

Turn over in the pan and add some butter.

Reduce heat and baste the scallops until they are cooked. Ensure the scallop is still translucent in the centre.

To serve:

Place the grilled leaks on the plate. Add a little oyster mayonnaise. Arrange two scallops around the leeks. Warm the mussels and dress around the leek. Finish with the buttermilk sauce.

Jerusalem Artichokes

Bake the artichokes in the oven at 160 degrees celcius for 40-60 minutes or until they are cooked to soft.

Halve them, take out the flesh and dehydrate the skins.

Deep fry the skins in hot oil and leave to cool down on paper.

Filling

Warm up together in a pot, whisking constantly to thicken.

Blend, strain and cool down.

Pipe filling into the skins.

Porcini Chip

Make a batter, spread thinly on a silicone mat and bake at 200 degrees celcius for eight minutes in the oven.