After forging his career at first class restaurants in Sydney and London, Adam O’Sullivan is the new head chef at Mondo Organics. Try his sensational millefeuille recipe below

Ingredients:

  • 150ml olive oil
  • 2 tbspns fennel seeds
  • 4 sheets filo pastry
  • 50g melted butter
  • 50g pecorino cheese
  • 3 roma tomatoes
  • ¼ bunch of thyme
  • 3 cloves of garlic
  • 12 tiger prawns peeled and cleaned
  • 1 small head of celeriac
  • 500ml full cream milk
  • 25ml tomato juice
  • 1 lemon

Method:

Preheat oven to 190ºC. Heat 100mls of the olive oil with the fennel seeds and simmer until oil is infused. Cut the 4 sheets of filo pastry in half so you have 8 even rectangles. Brush the first sheet with melted butter and grate pecorino cheese onto sheet with micro plane. Place a second sheet of filo pastry on top and repeat until done, leaving top sheet without cheese.

Cut into eight even rectangles, about 4cm by 10cm, and place on buttered baking paper, then place another sheet of baking paper on top. Sandwich this between 2 baking trays so firmly packed and bake for 12 minutes, turning around once to ensure even colour, once golden brown, cool on wire rack.

Blanch tomatoes in boiling water for 5 seconds then plunge into iced water, peel and cut length ways into 4 segments, and cut the insides (including seeds) away so you have 4 “petals”. Place the petals on a small roasting tray and season with salt and pepper. Chop the garlic with the thyme until you have a paste; put half into a bowl with the prawns and a splash of olive oil to marinate.

Place the other half in a small pan with the rest of the olive oil and slowly fry. Don’t burn the garlic, splash this over the “petals” then cover with foil and allow to infuse. Peel the celeriac with a knife and cut into small even cubes, about 2cm by 2cm and bring to the boil with the milk, simmer until soft then puree in a blender with some of the milk until smooth and thick.

Put tomato juice in a bowl and whisk in the strained fennel oil in a slow even stream, season with lemon juice and salt. Grill prawns in a small pan and season with salt and pepper. To serve: place a dab of celeriac puree on a plate to act as “glue” then place 1 piece of pastry on this, then smear the puree on the pastry, about 1cm thick. Next put 3 prawns on the puree and cover these with the tomato petals.

Finally place another piece of pastry on top to make a “sandwich” and dress the plate with fennel vinaigrette. Garnish with micro leaves of chervil and tarragon – enjoy