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1.
Slice shallots and garlic into 5mm slices and place in the pressure cooker with cider, water, brown sugar, cloves, star anise and Geraldton wax needles; allow to come to a simmer. Heavily season the jowls with salt and place into the cooker when it’s simmering. Close the lid and bring to a medium steam pressure, keep at that steady steam and for cook 35 minutes. Take off the heat and release the steam, remove jowls from the stock then cling film and place in the blast freezer to chill rapidly for 10 minutes. Strain remaining stock and reduce until it is at glaze consistency, adjust seasoning if needed. Remove jowls from the freezer and portion to 90g portions.
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2.
Salted Mushroom: Slice mushrooms 5mm thick on a mandolin. Lay out the slices evenly, overlapping on some baking paper. Spray with vinegar and season with salt and pepper. Compress in the cryovac machine. Remove from the bag and gently cut out with the 5mm circle cutter. Leave aside for plating.
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3.
Walnut Puree: Add nuts, oil and water to a high speed blender and puree until very smooth. Pass through a fine sieve cover and allow to cool. Season to taste with chardonnay vinegar, table salt and lemon juice. Place into a small bottle or piping bag for service.
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4.
Kohlrabi Rounds and Kohlrabi Gastrique: Peel kohlrabi and melon ball 4 portions of 20 balls out of the kohlrabi. Put the remaining kohlrabi through the juicer, then strain and bring to the boil to clarify, then strain again. Caramelise the sugar in a medium sized pot, deglazed with cider then add 100g of the clarified kohlrabi juice. Cook the rounds in this till just tender, then remove and place aside in 20 piece portions.
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5.
Kohlrabi Gastrique: With remaining liquid add another 100g of kohlrabi juice; lightly reduce for 2 minutes, then strain. Add the xanthan gum, allow to dissolve, then strain. Season with salt, black pepper and Balsamic vinegar if required.
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6.
Geraldton Wax oil: Place the Geraldton Wax needles and oil in a small pot. Heat to 90°C, remove from the heat allow to cool. Then strain and place in a bottle.
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7.
To plate: Caramelise jowls in a pan then place on a tray in the oven at 150°C. Have the kohlrabi sauce and balls heating at a low temp. Pipe a small amount of walnut puree on the salted mushroom discs. Fold over and place 3 discs on each plate. Remove jowls from the oven, glaze and season, position on the plate. Lightly scatter kohlrabi balls over and around the jowls, place some Geraldton wax needles over the balls. Portion hot sauce in jugs at 15g per portion, with 3g of Geraldton Wax oil.
