For pork belly, bruise star anise, cardamom, cinnamon, ginger and garlic in a mortar and pestle and lace in a mound in the middle of a small roasting pan. Rub salt and a little oil into scored pork skin nd place pork, flesh side down on the spice bed. Roast for 70 5minutes until skin is crispy. Pour combined liquids into the pan and roast for another 10-15 minutes. Set aside to cool. Slice off skin and cut flesh and crackling into portions.
For mayonnaise, whisk yolk, mustards, vinegar, zest and a pinch of salt until combined. Slowly pour in oil, whisking constantly to emulsify and mayonnaise is thick and viscous.
For remoulade, combine celeriac, spring onion and chilli in a bowl. Dress with a desired amount of mayonnaise and season with salt and pepper to taste
For mustard jus, pour stock into a saucepan and reduce over a medium heat until thickened. Add port and mustard and flame. Bring to the boil, remove from heat, whisk in cream and season to taste.
To serve, reheat belly in oven. Place a spoonful of jus on a serving plate and arrange belly, remoulade and crackling on top.
Preheat oven to 160°C.
For polenta, bring milk and 2 large pinches of salt to boil. Slowly whisk in polenta, reduce heat and simmer, stirring, for 8-10 minutes or until very thick. Add butter, truffle oil and parmesan and stir until well combined. Check seasoning, spread into a greased baking tray, cover with baking paper and refrigerate until set.
Cut polenta into 5cm round discs, toss in flour, dip in egg wash and coat panko bread crumbs. Set aside until required.
For mushrooms, heat oil and butter in a frying pan, add mushrooms and cook until soft, season with salt and pepper. Deglaze with sherry vinegar and reduce by half. Add port and flame. Add veal jus and reduce until sauce has thickened. Finish with chives.
Use a 5cm cookie cutter to mould 5cm rounds of parmesan on a baking paper lined tray. Bake for 5 minutes or until melted and golden.
To serve, deep fry crumbed polenta at 170°C until crisp and golden. Drain on paper towel. Place a spoonful of mushrooms on a serving plate, top with a polenta disc and a poached quail egg. Garnish with micro cress and parmesan crisp.
Coconut, Chilli and Lime Broth with Blue Swimmer Crab and Spicy Prawn Dumplings
Pour water, coconut cream and palm sugar into a large saucepan with a large pinch of salt. Bring to the boil. Bruise remaining ingredients in batches in a mortar and pestle and add to the boiling liquid. Reduce heat and simmer for 15 minutes. Turn off heat and infuse 30 minutes. Strain into a saucepan, discarding solids and reduce sauce to desired thickness. Season to taste with lime juice, fish sauce and gula melaka syrup.
For spicy prawn wontons, finely dice prawn meat and combine with chilli, coriander root, spring onion, soy and sesame oil. Lay wonton skins on a baking tray and place one heaped teaspoon of prawn mixture in the centre of each one. Lightly brush edges with water and lay another wonton skin on top of each, pressing firmly to seal. Use a 5cm cookie cutter to cut each dumpling into a circle. Refrigerate until ready to cook.
Bring a saucepan pan of water to the boil and cook dumplings, a few at a time, until centre is cooked and wonton skins are translucent.
To serve, place 3 dumplings in a bowl and ladle over hot soup. Top with some flying fish wasabi roe, some picked crab meat and chive cress.
Note: Gula meluka syrup is palm sugar and water reduced to a thick syrup.