Seriously, it never ceases to amaze me how cool chefs are around the globe. I met Chef Murray Wilson recently on Twitter and immediately he was up for a guest post. In any case, here is Chef Murray's guest post. Thank him on Twitter @murray_wilson if you want. Awesome!
Chef Murray Wilson - 'The Rockpool'
I created this dish to recreate a childhood memory of foraging in rocks by the beach.
Everything on the rock is edible, mussels, clams and oysters. The broth is then made into a foam to mimic waves. The sand is fennel and roasted garlic, pickled seaweed and cucumber compressed in gin, samphire, smoked avocado purée, chicory root baked in clay and bay leaf powder to mimic rocks and moss. And a touch of apple for freshness and acidity.
The rock was foraged from a local lake and the dish is served like this to diners with the story behind the dish told. Many diners found that it did remind them of childhood times and even a couple were quite emotional.
It's fantastic that food and presentation can affect people in such a profound way and it makes me very proud to be a part of such a great industry