• Hot-smoked norwegian salmon dressed with chilli and lemongrass infused coconut milk
• Coral trout layered terrine served with plump mussels
• Salmon carpaccio with granadilla, caperberry and celery mayo
• Coconut waffles with salmon and avocado
• Seared salmon with black sesame crust, served with black fungi and black rice

Make plum sauce

Halve and pit 5 plums then place in a deep saucepan. Add 200g sugar, 1 slice fresh ginger, 2 star anise and 1 cinnamon stick. Bring to a boil, reduce the heat and simmer for 20 minutes.

Add a pinch of salt and 30ml (2T) lemon juice before straining. Spoon over the cabbage rolls.