The Adventures of a Raw Antipodean Epicurean: Sixth Day @ 105 Degrees

Today we started making the wrappers for the Kimchee Dumplings with Sesame Ginger Foam. These are served in the restaurant and was the first dish we tasted when we arrived at 105. We will be using some of our kimchee we made last week.

The first step is to chop the coconut meat we had left over from our coconut opening day. This is blended in the Vitamix with beet juice and also spinach juice.

Colouring coconut mixture

The coconut mixture is spread over the paraflex sheets with a metal spatula. They are then dehydrated for 4-5 hours.

Beetroot coloured kimchee wrapper ready to dehydrate

Spinach coloured kimchee wrapper ready to dehydrate

The next dish was Kale Chips. We tore the kale into small pieces and then made a sour cream base recipe using cashews, lemon juice, apple cider vinegar, water and salt. To this we decided what ingredients we wished to add to make our own special kale chip flavour.

I chose a Thai theme and added tamarind paste, basil, red onion garlic, smoked salt, tomatoes, sun dried tomatoes, ginger, nama shoyu, thai chilli, red dried chillies and black pepper.

These kale chips were then put into the dehydrator for 3-4 hours.

Sour cream mixture rubbed into kale

Kale spread on mat ready for dehydrating

Lastly, we made Sushi Rolls for lunch. We prepared the elements that are used in the dish (this is called mis en place).

Mis en place

First, we marinated a few shitake mushrooms in olive oil and nama shoyu.

Shitake mushrooms marinating

Then, we cut a cup of jicama and chopped in a mini food processor until the consistency of rice. The jicama was then placed in a nut bag and the water was strained out.

Jicama ready to use

Then, we learned how to place ingredients onto the nori sheet (the sheet should actually be close to the front edge of the mat). Jicama rice, black sesame seed and avocado (with the edges hanging over ends) were placed first.