Chef Lab Meat Egg

Sorry it’s taken a while to to get going and start writing again. Its been a wild few months! In February this year I entered a little cooking comp called Cheflab at my good friends Ryan and Tania’s restaurant, Baby Mammoth. After being told numerous times to keep it simple (something I found hard to do but glad I did having to make close to 70 dishes) I decided to make my own version of Hestons “Meat Fruit”. It was crazy cooking in a real commercial kitchen for that many people and I hope to be included for round 2 soon.



– 120g Finely sliced shallots
– 3g Minced garlic
– 17g Sprigs of thyme, tied with string
– 140g Dry Madeira
– 160g Ruby port
– 80g White port
– 55g Brandy
– 18g Table salt
– 400g Chicken livers (trimmed weight)
– 240g Eggs
– 300g Unsalted butter, melted


– 45g Leaf gelatin
– 500g Mandarin purée
– 80g Glucose



1. Place the shallots, garlic and thyme in a saucepan with the Madeira, ruby port, white port and brandy. Set aside to marinate for 24 hours.

2. Heat the marinated mixture until almost all the liquid has evaporated, making sure to stir regularly to prevent the shallots and garlic from burning. Remove from the heat and discard the thyme.

3. Preheat the oven to 100°C. Fill a bain-marie with 5cm water and place in the oven. Preheat a water bath to 50°C.

4. Sprinkle the table salt over the livers and put them in a sous-vide bag. Put the eggs and the alcohol reduction in a second sous-vide bag, and the butter in a third.

5. Seal all the bags, then place in the water bath for 20 minutes. Remove the bags from the water bath.

6. Combine the eggs, alcohol reduction and meat in a blender and blend until smooth. Slowly blitz in the butter and blend until smooth. Pass the mixture through a fine sieve using the back of a small ladle.

7. Pour the mixture into a terrine dish and place in the bain-marie then cover the bain-marie with aluminum foil. Cook the parfait until the temperature in the centre reaches 64°C. Remove from the oven and allow to cool. Refrigerate for 24 hours before serving.


8. Place the gelatin in cold water to soften. Gently heat the mandarin purée and glucose in a pan to combine.

9. Add the softened gelatin and stir well until dissolved. Remove from the heat and stir well.

10. Pass the mix through a fine sieve and reserve in the fridge until required.


11. Using a spoon, fill the egg moulds with parfait, ensuring there is enough pressure to create a completely smooth surface. Level off the tops so that they are flat and cover with Clingfilm. Gently press the Clingfilm directly onto the surface of the parfait and place in the freezer until completely frozen. 

12. For the mandarin jelly use a spoon to fill the yolk moulds with the mandarin jelly, ensuring there is enough pressure to create a completely smooth the surface. Level off the tops so that they are flat and cover with Clingfilm. Gently press the Clingfilm directly onto the surface of the jelly and place in the freezer until completely frozen.

13. Once frozen remove and place both the parfait and jelly into the fridge to defrost approx 30 minutes. 

14. To serve, grill some sourdough and pour a dash of olive oil to dress. Place the parfait egg next to the toast and top with the mandarin jelly yolk. Garnish with sprig of parsley and enjoy!

Link below to original recipe.HESTON’S MEAT FRUIT

Christmas Trifle 2015


I found this recipe in June and waited six whole months to make this epic trifle. It was in the June issue of Delicious Magazine and the recipe is by one of my favourite Australian Chefs Mr Guillaume Brahimi. It was fun to make as I got to eat along the way making this dish. The only problem I had was trying to find figs towards the end of December. I went in to eight fresh produce stores as well as supermarkets but in the end my little brother managed to find some in one of the big supermarket chains here in Perth. You can however use whatever seasonal fruit you wish but I wanted to make the original! It was a big hit with everyone at our Christmas lunch especially my fiancée 😀



– 10 Figs, Quartered

– 50g Pistachios, Roughly Chopped


– 250g Softened Unsalted Butter, Chopped

– 200g Caster Sugar

– 1 Vanilla Bean, Split, Seeds Scraped

– 200g Marzipan, Chopped (I Made My Own)

– 4 Eggs

– 250g Pistachios, Finely Ground

– 75g Almond Meal

– 1/4 Cup (60ml) Kirsch (Cherry Liqueur)


– 3 Cups (750ml) Port

– 2½ Tbsp Caster Sugar

– 3 Gold-Strength Gelatin Leaves


– 400ml Milk

– 200ml Pure (Thin) Cream

– 3 Vanilla Beans, Split, Seeds Scraped

– 4 Egg Yolks

– ¼ Cup (55g) Caster Sugar

– 1½ Tbsp Cornflour

– 1½ Tsp Orange Blossom Water

– 600ml Thickened Cream


1. Begin this recipe a day ahead. The pistachio gateaux will need to rest in the fridge overnight. 2. Preheat the oven to 160°C. Then grease and line two 25cm spring-form cake pans with baking paper.

3. For the pistachio gateaux, place the butter, sugar and vanilla seeds in the bowl of an electric mixer with a fitted paddle attachment. Beat on medium speed for 6 minutes or until the mixture becomes thick and pale. Add the marzipan and beat for 5 minutes or until well combined.

Add the eggs, 1 at a time, making sure to beat well after each addition. Next add the ground pistachios, almond meal and a pinch of salt. While the mixer is still running, drizzle in the kirsch and beat for 30 seconds or until well combined. Divide the mixture evenly between the prepared cake pans. Bake for 35 minutes,  or until a skewer inserted into the center comes out clean. Make sure you rotate the pans halfway through cooking. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Cover with plastic wrap and place in the fridge overnight to chill.

4. For the jelly, pour the port into a pan over high heat and bring to the boil. Reduce the heat to medium and cook for 20 minutes or until port has reduced by half. Remove from heat and stir through the sugar until fully dissolved. Soak the gelatin in cold water for 5 minutes to soften. Squeeze excess water from the gelatin, add to port mixture and stir until completely dissolved. Cool slightly then pour into your trifle bowl and cool completely. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.


Port Jelly

5. For the crème patissière, combine the milk, cream, vanilla pods and seeds in a saucepan over medium-low heat and bring to just below boiling point. Next whisk the egg yolks, sugar and cornflour together in a large bowl for 4 minutes or until smooth and pale. Carefully add the milk mixture to the yolk mixture and whisk to combine.



Transfer to a clean saucepan and place over medium heat. Whilst whisking constantly, cook the mixture for 6 minutes or until thickened. Transfer to a bowl and remove the vanilla pods. Cool slightly, then cover surface with plastic wrap and place in the fridge for 1 hour to chill. Next add the orange blossom water and whisk to combine. Whisk the thickened cream to stiff peaks, then gently fold into crème patissière.

6. To assemble, trim 1 gateau to fit and place over the jelly. Spread with half of the crème patissière. Repeat with remaining gateau and the crème patissière. Chill for 1 hour to set. Pile the figs on top of the trifle and scatter with pistachios to serve (I roasted mine but you can do what ever you want). Enjoy!


The boys down at Mane Liquor recommend enjoying an Eagle Bay/Mane Liquor Co-lab Black and Tannin (If you haven’t yet tried this beer on its own do yourself a favor) with this epic trifle.