Ingredients

Serves 4

Tian of Crab Salad 

250g fresh cooked spanner crab meat
1 avocado
Juice of 1 lemon
2tbsp sour cream
4tbsp mayonnaise
2tsp fresh grated wasabi root
1 punnet micro shoots (coriander, shiso or watercress)
1small punned of edible flowers



Poached Peach with Fromage Blanc 

4 halves of poached peaches
1 punnet of fresh raspberries
250g fresh fromage blanc
50ml raspberry couli
20g icing sugar
4 nougatine sheets


Nougatine:
200g sugar
30ml water

Method

Tian of Fresh Spanner Crab Salad with Tasmanian Wasabi
In a bowl mix the crab with the mayonnaise and add the fresh wasabi and mix together, season and put aside.
Dice the avocado into 1cm dice and place in a bowl with the sour cream and lemon juice season with salt and pepper and mix together, place 1 tablespoon of the mix into the heart shaped moulds and lightly press down.
Put 2 tablespoons of the crab mix on top of the avocado and press down lightly, remove the mould and garnish with micro shoots and also some fresh flowers.


Poached Peach with Fromage Blanc and Fresh Berries
To make nougatine:
In a pot mix the sugar and water and place on a light heat, cook until it starts to colour. Once you have a light golden colour pour the mix out onto a silicone mat and spread it out so it is quite thin. Cool and the cut with a knife to 5cm by 5cm pieces when the mix is set.

To assemble:
On the plate place the peach halves pip side down and put the nougatine on top, lightly use a blow torch so the nougatine will melt over the peach.
Place 2 tablespoons of fromage blanc next to the peach and dust with the icing sugar, place the raspberries on top and drizzle with the couli.