Preparation: Saffron and pineapple chutney
Heat oil in a pan and add fennel. Stir for 10 seconds and add pineapple. Add enough water to cover the pineapple, bring to a boil then reduce heat and simmer until pineapple has softened and water has almost evaporated. Add sugar and saffron and cook for further 5 minutes. Remove from the heat and leave to cool.
Dhokla:
Take gram flour in a bowl. Add yoghurt and warm water and mix well to avoid any lumps. Rest the mixture for 2 hours. Add turmeric powder and mix.
In a separate small bowl mix lemon juice, soda bicarbonate and oil and add to the gram flour batter whisking slowly. Pour the batter into a well-greased tray and steam for 15 minutes. Cool the dokhla before cutting it into circles of about 5cm, using a round cutter. Slice each dhokla circle further into 3 thinner carpaccios.
Beetroot macaroon:
Beat egg white and sugar to a firm peak. First, fold in almond powder and icing sugar before folding in beetroot powder. Fill this macaroon mixture into a piping bag fitted with a medium nozzle. Pipe 2cm discs of the macaroon mix on a baking sheet lined with a non-stick baking mat. Sprinkle some beetroot powder and bake in a preheated oven at 140°C for 15-20 minutes.
Foie gras:
Sprinkle salt on the foie gras slices and dust with the prepared spice powder. Heat a sauté pan and place the foie gras slices spice side down. Cook until golden (about 2 minutes) and flip to cook the other side (about a minute).
To serve:
Place the macaroon on the top end of the plate. Quenelle pineapple chutney on top and garnish with apple blossom. Warm the dokhla slice and place on the plate. Place the spiced foie gras on the dokhla. Sprinkle with sea salt, beetroot powder and crushed caramelised cashew nuts. Garnish with chopped chives and tahoon cress.