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

First Mugaritz Recipe


A freaking mouthful I know, and I can tell you the picture in the book looks a hell of a lot simpler than actually making this dish. I wanted to up my recipe cooking again so I went up to the top shelf of my bookshelf and chose the book Mugaritz by Andoni Luis Aduriz. This has been my most liked Instagram which I am truly humbled for. Mine in no way looked as pretty as the picture in the book but it sure was a very interesting, fun and tasty dish. This is quite a long recipe and I have written this post out as if it where in the book. Being in Perth I had to substitute a few of the berries I could not find them but it still made for a good eat.



  • 250ml Beetroot Juice
  • 750ml Still Mineral Water
  • 1.2g Xanthan Gum
  • 20g Egg White Powder

Pour the beetroot juice and the mineral water into a mixing bowl. Sprinkle in the xanthan and mix at a low speed with a hand-held blender. Add the egg white powder and continue mixing very gently for at lease 5 minutes. Vacuum pack the juice on maximum pressure (I did it the best I could with a chamber-less vacuum) and leave to stand in the refrigerator at 2-4°C (36-39°F) over night.

The Beetroot Bubbles

The Beetroot Bubbles


  • 100g Strawberries
  • 25g Blackberries
  • 25g Raspberries

Place the fruits into a vacuum bag and vacuum them under maximum pressure (I have a chamber-less vacuum and just vacuumed until all air had gone) immerse in your SousVide at 70ºC (160ºF). Keep the bag immersed for 5 hours and then sieve the fruit to collect the juice. pass the juice through a fine mesh sieve and set aside in the refrigerator covered with clingfilm (plastic wrap).

Red Fruit Juice Berries

Red Fruit Juice Berries


  • 10 Red Raspberries
  • 8 Strawberries
  • 10 Blackberries
  • 10 Blueberries

The berries should be ripe and never be refrigerated (If you cant get this store bought is fine). Halve the strawberries and blackberries if they are too big. Set the different fruits in different containers (try to not refrigerate) on damp paper towels to allow the fruit to regain any moisture it may have lost.

The Fruits

The Fruits


  • 200g White Sugar
  • 200ml Still Mineral Water
  • 100g Beetroot (Beet)

Gently heat the sugar and water in a saucepan until the sugar has dissolved. Set aside. Next you want to peel the beetroot and cut into irregular pieces about 1cm wide. Blanch the pieces in the hot syrup for 2 minutes then place them on a tray and cover.


1cm Beet Pieces


Candied Beets



















  • 1 Lemon
  • 1 Lime
  • 100ml Extra-Virgin Olive Oil
  • 150ml Red Fruit Juice (See Above)
  • 0.2g Blended Pink, Green, White and Black Pepper

Cut off the rind of the lemon and lime, removing any pulp and pith. Put the oil into a bowl and make a twist with the rind of the two citrus fruits. Soak the rind for 2 minutes, sieve the oil and add it to the red fruit juice. Add the pepper.

Lemon-Flavoured Oil

Lemon-Flavoured Oil


Pour the beetroot bubble mixture into a large bowl and add the air using an aquarium pump to produce a the bubbles (I used my smoking gun). Mix the different varieties or berries and the beetroot in small glass bowls. Coat them well with the lemon-flavoured oil mixed with the fruit juice, make sure you soak them well, serve them in soup bowl. Collect the bubbles with a skimmer and place them over the fruit mixture. Enjoy 😀

Ready for Preparation

Ready for Preparation

Bubbles :D

Bubbles 😀

Sun-Ripened Berry Fruits, Drops of Extra-Virgin Olive Oil and Lime, Cold Beetroot Bubbles

Sun-Ripened Berry Fruits, Drops of Extra-Virgin Olive Oil and Lime, Cold Beetroot Bubbles

Full credit to Chef Andoni Luis Aduriz and the team at Mugaritz it was a pleasure adapting and replication this dish. Link to Mugaritz below