Servings: 4

Thyme Lavosh: subheading: Thyme Lavosh:
1 cup plain flour 1 cup plain flour
1/2 cup water ½ cup water
1/4 cup extra virgin olive oil ¼ cup extra virgin olive oil
salt and pepper salt and pepper
6 sprigs thyme, leaves picked 6 sprigs thyme, leaves picked
Pickled Caulini: subheading: Pickled Caulini:
100ml white vinegar 100ml white vinegar
40g caster sugar 40g caster sugar
50ml water 50ml water
10 white peppercorns 10 white peppercorns
2/3 cup caulini florets ⅔ cup caulini florets
Smoked Parsnip and Caulini Puree: subheading: Smoked Parsnip and Caulini Puree:
1 cup caulini florets 1 cup caulini florets
1 medium size parsnip, core removed and finely sliced 1 medium size parsnip, core removed and finely sliced
2/3 cup milk ⅔ cup milk
30g butter 30g butter
salt, to taste salt, to taste
Tartare: subheading: Tartare:
320g trimmed lean beef scotch fillet 320g trimmed lean beef scotch fillet
2 tbsp prickly pear juice, from 1 prickly pear 2 tbsp prickly pear juice, from 1 prickly pear
2 tsp ground wattleseed 2 tsp ground wattleseed
2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
salt and pepper, to taste salt and pepper, to taste
Crispy Parsnip: subheading: Crispy Parsnip:
1/3 cup grapeseed oil ⅓ cup grapeseed oil
1/2 parsnip, cut into paper thin rounds on a mandolin ½ parsnip, cut into paper thin rounds on a mandolin
 
4 egg yolks, to serve 4 egg yolks, to serve

Preheat oven to 190C.
For the Thyme Lavosh, place all ingredients, except thyme, into a bowl and mix to a soft wet dough. Place between two sheets of greased baking paper. Use a pallet knife to spread as thinly as possible, about 1mm. Remove top sheet of baking paper and sprinkle with thyme leaves. Slide onto a large baking tray.
Bake until lightly golden brown and crisp, about 15 to 20 minutes. Break into shards.
For the Pickled Caulini, place caulini into a bowl. Place remaining ingredients into a saucepan. Bring to the boil and pour over caulini florets. Set aside to pickle for 30 minutes then drain well to serve.
For the Smoked Parsnip and Caulini Puree, place all ingredients into a medium saucepan. Bring to a gentle simmer. Reduce heat to low, cover and cook until vegetables are very tender, about 15 minutes. Transfer to a food processor and puree until very smooth. Use a smoking gun with maple wood chips to smoke the puree for 30 seconds, stir well then smoke for another 30 seconds. Set aside.
For the Tartare, place beef into the freezer for until semi frozen, about 15 minutes. Trim excess fat and cut into 5mm dice. Place into a bowl with remaining ingredients and mix to combine. Cover and set aside in the fridge until ready to serve.
For the Crispy Parsnip, heat grapeseed oil in a small frying pan. Once hot, add parsnip rounds and cook, stirring occasionally, until crisp. Remove from oil and drain on paper towel.
To serve, place a 9cm ring mould onto serving plate and fill with 80g Tartare mix. Top each with Crispy Parsnip, Pickled Caulini and an egg yolk. Spoon some puree onto each plate and serve with shards of Thyme Lavosh.