Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement.

His restaurant L’Enclume has been awarded three Michelin stars.

Simon is in Australia bringing L’Enclume, his three-Michelin starred restaurant from Northern England to Bathers’ Pavilion at Balmoral Beach for a not-to-be-missed six week residency throughout July and August.

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Recipe below:

Wattle seed and caramel miso mousse

Macadamia, apple and Divine vanilla

Wattle mousse

Amount

Ingredients

900g Caster Sugar

3700g Double Cream

1000g Milk

180g Milk Powder

1400g Yolk

700g Caster Sugar

250g Trimoline

17.5x Gelatine Leaves

500g Miso

500g Wattle

Method

1. Soften the gelatine in cold water.

2. Cold infuse the wattle into the milk vacuum packed over 24 hours.

3. Pass and boil the milk, milk powder and cream.

4. Mix the caster sugar, yolk and trimoline.

5. Make a caramel with the 900g sugar.

6. Add the warm cream mix to the sugar slowly.

7. Pour over the yolks and cook to 82°C.

8. Add the gelatine and miso and bamix.

9. Pass. Freeze in paco beakers.