THE SOUND OF THE SEA

inspired by
HESTON BLUMENTHAL

“Heston pushes me to be a better cook... I love that he is self-taught and questions everything. One of his most famous dishes, Sound of the Sea, is sashimi on a bed of tapioca served on top of a glass-covered box of sand. Each serving comes with a sea shell in which a hidden iPod plays the sound of crashing waves. I had a lot of fun foraging for herbs on my local beaches to experiment with; my version has a seaweed dough Play the piece of music above to enjoy while eating it.”

DOUGH

Kombu Seaweed and Brown Rice Flakes
High Hydration, indirect process with Biga and wholemeal flour gel.

72 hrs resting and developing.

Click here for dough recipe.

BEETROOT SALAD

inspired by
DANIEL HUMM

“New York’s Eleven Madison Park is home of Swiss chef Daniel Humm.  His beetroot salad may look simple but actually consists of multiple complete recipes and requires a nitrous oxide canister for ‘charging’ the mousse. It contains roasted beets, goats cheese mousse, caraway tuiles and rye crumble. I always look for elements from the original dishes for inspiration and for this I created a dry pre-fermented dough with rye flour and caraway seeds. The flavours and aroma that comes out is incredible, and with the sweetness of the beetroots and the saltiness of the cheese, it’s a real treat. It’s my favourite from the series.”

DOUGH

Caraway seeds and Wholemeal Rye flour  added to the dough, to get the flavours from the original dish.
High Hydration, indirect process with 40% Rye Biga and wholemeal flour gel.

72 hrs resting and developing

 Click here for the dough recipe.

5 AGEINGS OF PARMIGIANO REGGIANO

inspired by
MASSIMO BOTTURA

“Massimo Bottura is considered one of the top chefs on the planet; I've always loved how he presents iconic traditional dishes in a totally modern way. Voted the Italian dish of the decade, Bottura’s signature dish is the Five Ages of Parmigiano Reggiano in Different Textures and Temperatures and features aged parmesan served five ways: as a demi-soufflé, creamy sauce, fluffy foam, crisp wafer and a cloud created from the broth of Parmigiano rind. My version was an exciting way to play with cheese and focuses on different textures and consistencies on a base infused with parmesan broth. It’s really the ultimate cheese lovers pizza!”

DOUGH

Indirect process with 40% Biga, slowly steamed in a Parmigiano Reggiano's broth. 

48 hrs resting and developing

LOBSTER RAVIOLO

inspired by
GORDON RAMSAY

“The dish that put Gordon Ramsay on the map is lobster ravioli; lobster perfumed with basil, nestled in a pillow of fresh pasta poached
in a shell stock, placed on tomato chutney and garnished with microgreens. I love Ramsay’s down to earth approach in striving for perfection.
His skills and passion come together in this dish and I paid homage to it by playing with ingredients and colours from the original dish.
The yellow from the turmeric in the dough resembles the pasta cooked in stock, and the pea tendrils are a link to the pea velouté
that the dish is served with at the table.”

DOUGH

Indirect process with 40% Biga, turmeric infused, line seeds.
The turmeric gave the dough a yellow hue, to resemble the pasta color in the original dish.

72 hrs resting and developing

IL ROSSO E IL NERO

inspired by
GUALTIERO MARCHESI

“Known as The Maestro, Gualtiero Marchesi is considered the father of Italian cuisine and very creative with food. Being Italian, I have admired Maestro for years. He loved art, so many of his dishes are inspired by paintings and sculptures or artists like Pollock and Warhol.
For Il Rosso e Il Nero he was inspired by the work of Lucio Fontana and Alberto Burro, using monkfish stained black by squid ink on
a square of tomato sauce. Tomato lends itself well to pizza as a base and I had a few test runs playing around with charcoal powder to make the pizza dough as black as possible.”

DOUGH

Indirect process with Biga, active charcoal powder and wholemeal flour gel. 

Click here for dough recipe.