Ingredients serves 4 portions

4 pieces Barramundi fillet, 180gr

8 slices bresaola (air cured beef)
4 hervey bay scallops
4 green qld prawn cutlets
4 moreton bug tail
4 rosti potatoes with gallo gruyere cheese
40 ml raspberry vincotto
Few sprigs of tableland herbs
200ml saffron cauliflower puree
2 whole caramelized limes
Barramundi from the gulf
Scallop from Hervey bay
Prawn from Qld coast
Bug tail from Moreton bay / Hervey bay
Saffron cauliflower cooked with Dairy Farmers milk
Gruyere cheese in the rosti from Gallo Dairyland
Limes from local farm in Innisfail
Any herbs from tableland.

Cauliflower puree recipe.

1 med. Onion, 5 garlic cloves, 0.5 cauliflower head, 125ml white wine, pinch saffron, .5 tsp turmeric, milk to cover 25gr butter.
Slice onion, garlic and sauté with no colour in butter.
Infuse saffron in white wine
Add cauliflower chopped to the onion and garlic, then add white wine and saffron, turn up heat. Cover with Dairy farmers milk and turn heat back down, slowly bring to boil and add turmeric, cook til tender, drain and blend. Using the drained liquid add to blend til you get a smooth puree. Lastly adjust seasoning.

Rosti potato with gruyere

4 potatoes medium cooked 70 per cent then grated as to draw the starch. Season
.5 medium onion sweated in butter then added to potato along with 30 grams gruyere cheese from Gallo Dairyland. Season and mould into a ring and press slightly, releasing the ring. Place in frying pan then place on baking sheet next to fish.

Method

1. Seal Barramundi in frying pan, place on baking sheet along with rosti potato.
2. place fish in oven 190 celsius 6-8 minutes then rest.
3. Meanwhile heat up puree in pan and saute shellfish in a separate frying pan.
4. Cut lime in half and place on hot grill to caramelized.
5. Make a little bucket shape with the bresaola.
6. When all hot and ready to go start plating with prawn, scallop, bug meat placed on top of rosti, next smear the puree across the plate with the Barramundi being placed on other side of puree and finally the lime and bresaola on the barramundi. Fill the bucket with herbs
7. Drizzle carefully the raspberry vincotto.