Method

Step 1: Place the carrots and butter in a small saucepan with 2 tablespoons of water, cover and cook over medium heat, stirring every few minutes, until softened.

Step 2: Puree the softened carrots in the blender, adding a little water to help the blending, then add the egg and blend until well combined. Grease two ½ cup porcelain moulds with butter, then pour in the carrot mixture. Cover with plastic wrap and cook on low in the microwave for 2-5 minutes, checking every minute, until just set.

Step 3: Meanwhile, place the sweetbreads in a small saucepan, cover with water, then add a pinch of salt and the vinegar. Cover the pan and bring to the boil, then drain, refresh under cold water and drain again.

Step 4: To make the vinaigrette, place the honey and mustard, mandarin zest and juice in a bowl and whisk to combine, then whisk in the olive oil until well combined. Set aside until ready to serve.

Step 5: To make the caramel crackle, place the red wine vinegar and sugar in a frying pan, stirring to dissolve the sugar, then reduce until thickened. Toss through the puffed wheat. Remove from the heat and set aside until ready to serve.

Step 6: To prepare the flatheads, cut a 15cm piece from the tail of each flathead, then slice 3cm off each of the tail tips and set aside. Remove the skin and bones from the tails. Cut 2 fillets from the top of each fish, then remove the skin.

Step 7: Heat 1 tbs olive oil in a frying pan over medium heat. Season the fish fillets and large tail portions with salt and pepper. Add the fish and cook, turning occasionally, for 3 minutes, then flame the pan (flambé) until golden. Pan-fry the fish tail tips in a little olive oil for 1-2 minutes until golden.

Step 8: Heat 1 tbs oil in a separate frying pan over medium heat. Add the drained sweetbreads and cook, turning, for 3 minutes, then flame the pan (flambé), until golden.

 
Step 9: Heat 1 tbs oil in a separate pan over medium-low heat. Add the macadamias and cook, stirring frequently, until golden. Add to the pan of sweetbreads with the butter, then toss until combined.

Step 10: To assemble, place dollops of carrot puree on the plates. Arrange the fish fillets, tails and tips on the plates, then scatter with the sweetbreads and macadamias. Garnish with picked watercress leaves, drizzle with the dressing and extra olive oil, then finish with small piles of the red wine puffed wheat.

Serves 2