1. In a vacpack bag, place the crab meat and the olive oil and tighten.
2. Cook at 85 degrees Celsius in a water bath for 10 mins, the put into ice to chill.
3. Take out of the vacpack bag and squeeze excess juice and put into a mixing bowl.
4. Add the crème fraiche, chives, chili, lime zest and juice and season to taste.
5. Store in fridge until needed.
Pickled carrot
1. Slice the carrots into 30 pieces using a metal cutter
2. Pour over the sushi vinegar and keep overnight
3. Drain and keep until needed.
Macadamia puree
1. Place all ingredients in a blender and blend until smooth
2. Add salt to taste.
Tomato water
1. Blitz all ingredients in a blender and filter overnight through an oil filter.
2. Once you have the liquid, add the tabasco, white wine vinegar and salt to taste.
Mint oil
1. Take the leaves of the mint and blanch in boiling water for 2 seconds
2. Drain the excess water and blend straight away in a blender with the oil.
3. Though an oil filter, drain again for as long as you can and place in a container until needed.
Smoke Crème Fraiche
1. Place woodchips in a gastronorm tray.
2. In a Chux, place the crème fraiche and cover with another chux and place in a hole tray.
3. Place the tray onto the burning woodchips, cover with tin foil and smoke for 10 mins.
To serve (per dish)
1. In 80cm metal ring, place the crab and flatten with the back of a spoon.
2. Place the sliced macadamia directly on top with three pieces of pickled carrot.
3. Scatter the peas and place 6 to 7 dots of macadamia puree around it.
4. Place the edible flowers on and around as well as the scampi caviar.
5. Sprinkle with chilli.
6. Around the crab, place the mint oil.
7. To serve, pour the tomato water over the top of the mint oil.