Ingredients

• 1 turnip, peeled and thinly sliced

• 1L milk
• 100g butter
• 100g icing sugar

• 50g butter
• 1 tablespoonextra virgin olive oil
• ½ bunch chives, chopped
• 60g oyster mushrooms
• 60g enoki mushrooms
• 60g shimeji mushrooms
• 60g shitake mushrooms
• 3 cloves garlic, roasted and pureed
• 1 bunch chives
• ¼ bunch thyme

• 2 tablespoons extra virgin olive oil
• 100g selection of baby mushrooms
• ½ punnet blueberries

• 50g whole roasted hazelnuts, skins removed
• 2 eschallots, finely chopped
• 3 tablespoons extra virgin olive oil
• 3 tablespoons champagne vinegar
• 1-2 tablespoons chopped chives

• Micro lettuce
• Micro herbs, to serve
• Candied dehydrated feta

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Method

1. For poaching stock, place all ingredients in a large saucepan and bring to a gentle boil. Add turnip slices and poach for 3-5 minutes or until tender yet still firm.

2. For farce, heat butter and oil in a frying pan, add onion and sauté until translucent. Add mushrooms, garlic and thyme and cook for 4-5 minutes.

3. Place a small spoonful of farce in the centre of half the turnip slices, top with a second turnip slice and press gently to seal. Trim ravioli’s with a 5cm round cutter.

4. For sauce, heat olive oil in a frying pan, add mushrooms and sauté until cooked through. Season with salt and pepper, add blueberries and gently toss to combine.

5. For hazelnut dressing, combine ingredients in a jug and whisk to emulsify.

6. To serve, arrange raviolis on a serving plate, top with mushrooms, blueberries, a drizzle of sauce and garnish with micro herbs.