Ingredients

• 1 tablespoon vegetable oil
• 200g organic pork belly, skin scored
• 1Pink lady apple, cut into 8 wedges
• 1 star anise
• 2 tablespoonsfish sauce
• 50-100ml water

• ¼ cauliflower, cut into florets
• 400ml pure cream

• 300ml apple cider
• 2 eschalots, finely diced
• 300ml freshly squeezed apple juice
• ½ cupveal or pork stock
• 40ml double cream
• 20ml calvados

• 1 tablespoon olive oil
• 3 Hervey Bay scallops
• 20g butter
• 1 pink lady, julienned, dressed in lemon juice, to serve
• Fresh black fungus, finely chopped
• Mace (lambs lettuce)

Method

1 Preheat oven to 160°C.

2 Pour oil into roasting pan and place pork skin side down. Place over high heat and cook until skin has turned golden and started to crisp up.

3 Turn pork over, add apple, add star anise, fish sauce and water and roast in oven to 1½ hours. Remove from oven and rest.

4. For cauliflower puree, place cauliflower and cream in a medium saucepan, bring to the boil and simmer until tender. Add butter, season with salt and puree with a hand blender until smooth.

5. For sauce, pour cider into a medium saucepan over medium heat, add eschalots and reduce to a syrup. Add apple juice and reduce again, add juices from roasting pan and stock and continue to reduce. Once sauce is glossy add cream and calvados. Strain and keep warm.

6. For scallops, heat oil in a small frying pan over high heat, salt scallops cook for 30 seconds each side. Add butter to pan, allow to melt and baste the scallops with the melted butter.

7. To serve, drizzle plate with sauce place pork to one side of plate, place 3 dollops of puree on the plate and top each with a scallop. Top each scallop with a little black fungus and julienned apple. Place a few mace leaves around the plate.