• Preheat the oven to 150°C fan forced
• Preheat the oven to 160°C fan forced
• Pre chill an ice cream machine

Vanilla shortbread

• For the vanilla shortbread, in a stand mixer, place the butter and sugar and beat with a paddle attachment until the sugar is dissolved.
• When the sugar has dissolved into the butter, add the egg yolk and mix until it has emulsified.
• Add the remaining ingredients and stir until combined into a homogenous paste.
• Roll out to 2mm between two pieces of baking paper and place in the over 150°C for 15 minutes or until golden brown.
• Remove from the oven and cut with a 70mm ring cutter while still hot and set aside to cool.

Malt cake

• For the malt cake, mix the dry ingredients together in a bowl with a whisk.
• Place the malt extract, honey, muscovado, milk and butter in a medium saucepan and bring it to a simmer or until the butter has completely melted.
• Add the egg to the saucepan and emulsify using a stick blender.
• Add in the plain flour, bi carb soda, baking powder, vanilla and salt, whisking until combined.
• Pour the batter into a 20cm x 20cm flat tray lined with baking paper and bake at 160°C for 16 minutes or until golden brown and the centre springs back when pressed.
• Remove from the oven and allow to cool.
• Once cooled, cut a circle with a 60mm ring cutter and trim to 2cm thick.
• Place on top of vanilla shortbread.
• Place this inside a 100mm ring and store in the freezer.

Mugicha Mousse

• For the mugicha mousse, tear open the mugicha tea bags and pour the contents into a saucepan along with cream (A).
• Bring cream (A) and tea to a simmer, remove from the heat and set aside to infuse for 30 minutes.
• Place the gelatine into a jug of cold water and allow to bloom.
• Whip cream (B) until soft peaks form and set aside in the fridge.
• Once the cream and tea has infused, strain through a fine sieve into a small saucepan measuring out 180g.
• Bring the strained cream to a simmer and remove from the heat.
• Add in the gelatine and stir to dissolve.
• In a large bowl, place both milk and dark chocolate and pour over the warmed cream.
• Whisk the mixture to ensure there are no lumps, then pour into a clean bowl and stir to cool down until it reaches 35°C.
• Once the mousse mixture has cooled down, fold in the whipped cream and while the mix is still runny, pour over the top of the cake and biscuit insert filling until cake is covered.
• Place into the freezer and keep there until it is fully frozen.
• Once the mousse is hard, blow torch the outside of the ring to loosen the cake from the mould, then return to the freezer.
• Using either a can of coloured cocoa butter spray or a black food colour and cocoa butter mix in a paint gun, spray the outside until there is an even coat of black on the edges of the mousse.

Vegemite caramel

• For the vegemite caramel, start by warming the cream in the microwave.
• Place the glucose and white sugar in a medium saucepan and bring to a dark caramel.
• Add the butter and salt to the caramel, whisking until combined and butter has melted.
• Once emulsified, add the warm cream and whisk in three stages.
• Bring the mixture to the boil and blend using a stick mixer until smooth and glossy.
• Cool slightly and place into a piping bag and set aside.

Grapefruit and verjus fluid gel

• For the grapefruit gel, bring the verjus, grapefruit juice and sugar to a boil and whisk in the agar.
• Return the saucepan to a boil and simmer for 1 minute whisking constantly, then remove and set aside in the fridge.
• Once the gel has cooled, place into a canister and blend with a stick mixer until smooth and glossy.

Vegemite ice-cream

• For the vegemite ice cream, caramelise the sugar in a small saucepan, then add in the butter slowly whisking until combined.
• Add the cream, milk and vegemite and bring to the boil.
• Pour a little of the mix over the egg yolk whisking well and return to the pan.
• Cook on a medium heat until the mixture reached 80°C, then add the chocolate.
• Using a stick blender, mix until smooth and the chocolate has emulsified.
• Place the mixture in a clean bowl over an ice bath and cool down enough to place in an ice cream machine.
• Place in the bowl of the ice cream machine and churn.

Puffed spelt and macadamia crumble

• To make the spelt and macadamia crumble, place the honey in a bowl over a pot of boiling water to loosen the honey.
• Add the remaining ingredients and stir until they are all coated in the honey and pour onto a tray lined with baking paper.
• Place in a preheated oven at 150°C and bake for 13 minutes or until the nuts are a deep golden brown.
• Remove from the oven and keep stirring the nuts as they are cooling to prevent them from sticking together and store in the freezer.

Sugar domes

• To make the sugar domes, bring the ingredients to a boil in a medium saucepan and bring to a 150°C, making sure you don’t stir the syrup as it will crystallise.
• Once the temperature is reached, remove from the heat and cool slightly until the mix has come down to 130°C and the bubbles have deflated.
• While the syrup cools, stretch 2 layers of clingfilm over a bowl and pull tight. Spray a 100mm metal ring greased with oil and put in the freezer.
• Place a heavy metal tray in the oven and keep hot while you prepare the domes.
• Once the syrup is ready, place the ring on top of the clingfilm and pour a small amount of sugar in the centre of the clingfilm. Apply a small amount of pressure on the ring into the cling film, keep the pressure constant while the sugar spreads and the clingfilm stretches.
• Keep pressing down once the sugar reaches the metal ring and until the sugar has hardened.
• Place in front of a fan to speed up the process.
• Once the dome has set, release the pressure from the ring and cut the cling film away from the bowl and peel off the sugar dome. Take the hot tray from the oven and place the bottom of the sugar dome on the tray to melt away the thicker sugar on the base of the dome. Store in an airtight container.

To assemble

• To Assemble, place the mousse cake on the plate and pipe a few dots of the caramel around the middle of the cake, keeping the 5mm around the edge of the mousse free for the sugar dome.
• Pipe a few dots of verjus gel in and around the caramel, then cover it all with the macadamia crumble.
• Place a quenelle of the vegemite ice cream in the middle of the crumble and cover with the sugar dome.