"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice. Everyone knows how to make a meringue and the ice-cream can be bought, but the kelp oil gives it the wow factor." Try top-quality extra-virgin olive oil in place of kelp oil.
"Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce," says Clugston. "This recipe changes the sauce from tartare to brown butter and it's like a delicious mayonnaise that goes really well with the seafood."
"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales - so many avocados that you can buy them from honesty boxes on the side of the road," says Clugston. "It's just really good done simply, but with a taste of everything - salty, sweet, fruity. It's also great served with caviar."
"Living in France, I'm influenced by what's eaten here, especially classic so-called peasant food like liver and onions," says Clugston. "By making it into a mousse, it's more luxurious but still simple."
"This is an idea I got when I was travelling around Australia with Rene Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston. "Then there's a lot of fresh herbs, and the tapioca gives acidity and adds flavour."
"Overwhelmingly, when people think of a cocktail they assume it will be cold. Most people, however, finish a meal with a hot drink like coffee or tea," says Achatz. "In this after-dinner drink we combine the two assumptions and make a hot cocktail. The Madeira and whisky flavours pair perfectly with the brown spices and roasted banana of the black cake, while the creme de violette, lemon and fruity apple make it a welcome end to a celebratory meal."
"This dish is made to be a side for the braised lamb," says Achatz. "The dates pair with the dark cocoa notes in the main dish, and the aromatic cardamom-date combination takes it to the Middle Eastern cooking of tagines and curries. But really what you have is a deconstructed mushroom, onion and fennel omelette."
"The flavours of this dish are based on a dry black curry traditionally made with wild boar," says Carey. "The secret is in toasting the spices until they're almost but not quite burnt. Rich with sweet spices and soured with tamarind, this is a robust, spicy and hot dish." Serve this with cabbage mallung and rhubarb achcharu.
"I love the sweet-sour, salty-acidic, spicy flavours of Thai cooking," says Achatz. "Here, we play with the idea of the obligatory crudites everyone has at holiday meals by drying them into chewy textures and adding the flavours of South East Asia." Pictured with grilled prawns and beetroot with chilli and smouldering cinnamon
"Achcharu is a Sri Lankan pickled vegetable mix usually made with mustard seeds, ginger and an array of vegetables," says Carey. "This is a sweet and hot version, perfect with the brisket or any other rich meat dishes." Start this recipe a day ahead to chill and pickle the achcharu. Pictured with O Tama Carey's cabbage mallung.