• Mushrooms – mixed 400g cut into 1cm thickness (we use lions mane & oysters)
• 2 tablespoons of finely sliced chives

Polenta Cake

• 100g polenta (instant)
• 400ml milk
• 1 gram nutmeg
• 4 grams salt
• 10 grams Parmesan cheese

Garlic butter

• 200g butter
• 40 grams garlic, chopped
• 2 grams lemon zest
• 4 grams pepper, coarsely ground
• 2 grams salt
• 5 mL of lemon juice
• 10 grams parsley, chopped

Pickled pine mushrooms

• 50 grams pine mushrooms, sliced 1 cm thick
• 50 mL vinegar
• 50mL water
• 25 grams sugar
• 1 sprig tarragon

Cauliflower

• One head of Cauliflower
• Oil

Polenta cake

• Line a non stick loaf tin with baking paper & grease with oil.
• Bring milk up to a boil, add spices & polenta then stir constantly until polenta is cooked (about five minutes). Add parmesan.
• Put polenta into the loaf tin and allow to cool completely.
• Once cool cut into four slabs.

Garlic butter

• In a small pot melt 50g of butter until frothy, add half the garlic & cook for two minutes.
• Remove pot from heat & add all remaining ingredients. Mix well to combine.
• Place into a container & allow to cool in the fridge until required.

Pickled pine mushrooms

• Place all ingredients except the mushroom in a pot & bring to a boil, allow to cool.
• Add mushroom & set aside until required.

Cauliflower

• Set oven to 250 degrees.
• Peel off all outer leaves of cauliflower.
• Drizzle cauliflower with oil & season with salt & pepper.
• Roast for 40 minutes until cauliflower is dark.
• Allow to cool & cut into bite size florets.

To serve

• Heat oven to 180 degrees.
• Heat a heavy base pan to high, add oil & sear the polenta slabs for one minute on each side.
• Transfer polenta to a tray & bake for 10 minutes. Turn off the oven & place four bowls in the oven to warm.
• Heat pan back to high heat add 20ml oil & add the mushrooms & cauliflower then cook for 2 minutes.
• Remove pan from heat & add 4 tablespoons of garlic butter, stir to combine.
• Remove plates from the oven & place the polenta cake into each bowl.
• Divide mushrooms into the four bowls.
• Garnish each bowl with a few slivers of pickled pine mushrooms.
• Sprinkle with chives.

Serves four as an entrée.

• 500g butternut pumpkin pulp
• 1 medium brown onion
• 20 ml olive oil
• 100g cream
• 500 ml water
• 4g sage

Risotto

• 250g Carnaroli or Arborio rice
• 80ml Taltarni Fumé Blanc
• 100g unsalted butter
• 75g grated Parmesan cheese
• 25g grated ginger
• 80g goat cheese
• Salt & pepper

Pumpkin Cream

• Heat the oil on medium high, slice the brown onion and add it to the hot oil, cook until caramelised.
• Cut thin slices of pumpkin and add it into the pot, cook for 5 minutes and add the sage and the liquids (cream and water).
• Cook for 25 minute or until the pumpkin is soft enough to be blended.
• Blend everything adding some salt and pepper.
• We want a watery cream since we are going to use it to cook the rice.

Risotto

• Heat up a medium size pot and add the rice, toast the rice until it's very hot, but make sure the grains don't change colour, they have to stay white. This process helps the rice grain to keep its shape during the cooking.
• When the rice is hot add the wine, wait until the alcohol has evaporated and start adding the pumpkin cream slowly. When you cook the risotto you can't add all the liquids at the beginning otherwise it's just boiled rice, you have to add the liquids very slowly, just enough so you don't have the rice sticking on the pan.
• After 15-18 minutes the rice should be nearly ready, take off the heat and add the ginger and the butter. Mix until the butter has completely melted, now you can add the parmesan and mix until you get a creamy emulsified risotto.
• Garnish it with some goat cheese and black pepper on top.