Heat butter in a large frying pan over medium-low heat and cook leek and garlic, stirring until soft, but with no colour. Add pumpkin to pan and pour over enough hot water or vegetable stock to cover. Cook until pumpkin is tender. Stain mixture through a colander placed over a bowl, reserving a little of the cooking liquid.
Process pumpkin and a little of the cooking liquid in a food processor, slowly adding cream until smooth. Spoon into a bowl and cover to keep warm.
Heat butter in a large frying pan, add leek and celery and cook until soft. Add scallops and enough water to cover; bring up to a simmer but do not allow to boil. Remove from heat.
Strain through a sieve placed over a bowl. Add solids to the bowl of a food processor and process until smooth. Gradually add the cream until it becomes a smooth consistency. Season to taste.
Refrigerate until ready to serve. Ask the adult chef to place mixture in a cream gun (foam canister) and gas, shake. Refrigerate until ready to serve.
Chop chicken skin with a knife until a fine powder, season with salt.
Confit Chicken Wings
Remove duck fat. Heat 1 tablespoon of the duck fat in a large frying pan over medium-low heat and cook wingettes until skin is crisp and golden. Repeat with remaining chicken wingettes. Transfer to a tray and cover to keep warm.
Blue Eye Cod
Pre-heat oven to 180C.
Heat olive oil in a large frying pan. Add three fish fillets and cook one side until golden. Turn over, add a knob of butter and cook until butter is melted then transfer to a tray. Continue with remaining fillets and butter. Transfer trays to the oven and cook for a further 7-8 minutes or until cooked to your liking.
Tray of pan-seared confit wingettes
Bowl of pumpkin puree
Cream gun of scallop mousse
Bowl of chicken salt
3 punnets of mache cress, picked to serve
Bowl of white beans
Tray of blue eye cod
1. Squirt scallop mousse into a bowl.
2. Using a dessert spoon – drag pumpkin puree across plate to form a cross. Place 3 pieces of chicken to the side of the plate. Top each with a spoon (quenelle) of scallop mousse. Sprinkle with chicken salt and mache cress.
3. Place a spoonful of the white beans to the other side of the plate and top with the fish.