MEREDITHS

Cuisine - - OUR COVER -

For his dish “Egg, truf­fle, potato”, Michael Mered­ith wanted to cre­ate an im­age of an egg that’s just been cracked open. He dried egg shell overnight, then ground it up and mixed it with ed­i­ble clay and miso. Bal­loons were used to mould the mix­ture into egg shapes, which were then dried in the oven overnight. The dish also fea­tures con­fit egg yolk and cured egg yolk, and a bed of mush­rooms that mim­ics a nest.

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