Theme on a Plate: Uniting Two Hemispheres
Celeriac and celery were vegetable heroes presented on a platter (top left) to the judges, then plated with mandatory seafood items, stone bass and lobster (bottom left).
• Celeriac ‘en croute de sel’ brushed with Vegemite
• Celery, apple and cucumber ‘en gelée’
• Stone bass wrapped in blue lobster, seasoned with Pimente d’Espelette and citrus
• Lobster sabayon with brown butter.
Dan’s description:
“A refined marriage of land and sea, featuring earthy celeriac and delicate stone bass, wrapped in succulent blue lobster.
The dish is elevated by a touch of Piment d’Espelette and a burst of citrus to highlight the natural sweetness of the lobster.
A luxurious lobster sabayon, enriched with brown butter, offers richness and depth, while the celeriac — baked ‘en croute de sel’ and brushed with Australian Vegemite — adds an unexpected layer of umami.
Finally, a refreshing trio of celery, apple, and cucumber, prepared ‘en gelée’, provides a crisp counterpoint. This dish reflects both my respect for classic French technique and my passion for Australian flavours, encapsulating the global spirit of the Bocuse d’Or.”
Theme on a Platter: From the Woods to the Rainforest
The platter (top right) featured venison and foie gras, accompanied by tea consommé and ravioli, with garnishes featuring our national tribute, mango.
• Roe deer saddle, foie gras and filet mignon mosaic, mild juniper smoke and black garlic
• ‘Boomerang’ of venison, black mushroom and cabbage
• Venison pepperberry pie, ‘homage à Serge’, Gentiane and foie gras
• Queensland mango seasoned with Davidson plum and macadamia ‘en gelée’
• Ravioli of Vieux Cantal, smoked tea consommé, petite winter vegetables
• Tasmanian pepperberry poivrade sauce.
Dan’s description:
“Team Australia presents a mosaic of roe deer saddle, foie gras, and filet mignon, gently infused with mild juniper smoke and black garlic as the platter centrepiece.
The ‘Boomerang’ of venison with black mushrooms and cabbage, celebrates earthy flavours. Next, our National Tribute of Queensland mango seasoned with Davidson Plum and macadamia brings a bright, tangy-sweet contrast.
The third garnish features ravioli of 18-month-aged Vieux Cantal floating in a smoked tea consommé with petite winter vegetables.
Everything is tied together by a vibrant Tasmanian pepperberry poivrade sauce, reflecting the synergy between classic French tradition and Australian influences.”
Photography by Julien Bouvier courtesy of Bocuse d’Or.