Ingredients
| 75g organic tofu, drained | |
| 35ml chardonnay vinegar | |
| ⅛ -¼ teaspoon yuzu kosho | |
| 25ml cold water | |
| 25ml extra virgin olive oil | |
| 10ml sesame oil | |
| ¼ head broccoli | |
| 500g Perla potatoes | |
| ¼ cup finely sliced spring onions | |
| 1 tablespoon sesame seeds, toasted |
PAIRED WITH UNTITLED
Instructions
| 1. | Put the tofu, vinegar, yuzu kosho, water and a little salt and pepper into a food processor and blitz until smooth. |
| 2. | Emulsify with the olive oil and sesame oil, then chill until needed. |
| 3. | Grate the broccoli florets, fry gently and chill straight away. |
| 4. | Wash and steam the potatoes and, when cool enough, crush in the palms of your hands, making sure they remain as one piece. |
| 5. | Char the potatoes on a hot barbecue until the skin is dark brown – they don’t have to be hot inside. |
| 6. | To plate, put some of the the tofu sauce first, then top with the charred potatoes. |
| 7. | Sprinkle with broccoli, spring onions and sesame seeds and blow torch the whole dish for a few seconds to give the flavour some extra depth. |
Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan
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