Recipes

1) Place the passion fruit puree in a pot with the caster sugar and reduce on a low heat for 8 to 10 minutes, then transfer to a bowl to cool.
2) Once cool, add in the Japanese mayo, lime juice, and mustard to the bowl and mix well. Keep chilled.

1) Cook the tapioca in a pot of only water for 15 minutes, then strain the water.
2) Once the tapioca is strained, combine it with the squid ink and salt, stirring with a hand whisk.
3) Now take the preparation and place it in a tray stretch preparation, then bake it for 3 hours at 90 degrees Celsius until completely dry.
4) Once the tapioca has dried, it will be cooked in a fryer at 180°F and prepared for plating.

1) Take a saucepan and add water, while the water is boiling, add the mint leaves for 5 seconds, then move them to ice bath to cool them down.
2) Once the mint has cooled, add the mint to a blender, along with the following ingredients: drinking water, vegetable oil, and caster sugar, and then blend until you have a good mint cream. Reserve in the refrigerator for plating.

1) Take the salmon and cut it in to thin slices. Refrigerate until ready to plate.

1) Take a plate and arrange the 8 salmon pieces on it, then drizzle with the passion sauce. Add one small piece of crackers between each salmon slice, and finish it with some drops of mint cream and a few droplets of Lay Yu oil.