Sixteen fruits all individually prepared in a modernist take on a fruit platter.
(magenta cherry, passionfruit, rosella, green papaya, native raspberry and the cedar bay cherry). Below is a list of the fruits used and their preparations beginning with the rosella calyx at twelve o'clock and working in a clockwise direction.
Native Rosella calyx (1) - two calyxes, one calyx inside the other.
Tahitian Lime (2) - topped with black grape slice and salt, piggy backing Native Raspberry (3).
Dried Fig (4) - poached in shiraz, thyme and sugar topped with cinnamon myrtle leaf.
Kiwi Fruit (5) - cut with melon baller topped with cinnamon myrtle flower.
Passionfruit (6) - passionfruit panna cotta topped with vanilla cream, passionfruit pulp & mint leaves.
Black Grape (7) - black grape topped with grape slice & piggy backing Native Magenta Cherry (8).
Pink Grapefruit (9) - topped with grapefruit zest and curry herb.
Banana (10) - banana brulee.
Jackfruit (11) - topped with mint leaf and cypress black sea salt.
Black Plum (12) - diced and presented stacked.
Granny Smith Apple (13) - cube seasoned with black salt & piggy backing Cedar Bay Cherry (14).
Green Papaya (15) - centre piece : slice of green papaya topped with diced ripe papaya & tarragon.
Strawberry (16) - gelee made from strawberry coulis, used as the base of the platter.
All fruits were tossed in olive oil, lime juice, pink Himalayan salt and palm sugar before being plated.