This recipe, shared with us by the Intercontinental in Sydney, is an elaborate showcase of premium local produce: Hervey Bay scallops and Tasmanian truffles are only the beginning. To attempt this at home, you’ll need an iSi canister and a at least a single charge, to make the artichoke foam.






Skill level

Average: 4 (4 votes)


  • 10 ml extra virgin olive oil, such as La Barre
  • 20 Hervey Bay scallops
  • 20 g butter, such as Pepe Saya
  • sea salt, such as Margaret River

Horseradish rice cracker

  • 100 g jasmine rice
  • 2 litres canola oil
  • seaweed sea salt
  • 20 g horseradish

Chicken jus

  • 15 ml canola oil
  • 2 kg chicken bones
  • 1 red onion, quartered
  • 1 carrot
  • 1 bunch of thyme
  • 200 ml water
  • 3 bay leaves
  • 12 black peppercorns
  • 1 head of garlic
  • salt and pepper
  • 15 g butter

Jerusalem artichoke espuma (foam)

  • 500 g Jerusalem artichokes
  • 40 g butter, such as Pepe Saya
  • ¼ bunch of thyme
  • 10 g garlic cloves
  • 1 white onion
  • 100 ml milk
  • 150 ml cream
  • sea salt, such as Margaret River
  • piment d’espelette (espelette pepper, or chilli powder)

Jerusalem artichoke cider vinegar chips

  • 400 ml ghee
  • reserved Jerusalem artichoke skins
  • 50 ml cider vinegar
  • seaweed sea salt

To garnish

  • 50 g Perigord truffles
  • grated horseradish
  • 40 g samphire tips
  • extra virgin olive oil, such as La Barre

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To prepare the rice cracker, preheat oven to 70°C. Cook rice in boiling water for 25 minutes or until overcooked. Drain and reserve 200 ml cooking water. Blend rice and reserved cooking water until a smooth paste forms.

Place a non-stick mat on a baking tray. Spread rice paste evenly over mat. Bake in oven for 12 hours or until dry and breakable. Heat oil in a large saucepan to 220°C. Deep fry pieces of rice cracker for 5 seconds or until puffed. Transfer to paper towel and sprinkle with seaweed sea salt and freshly grated horseradish.

To make the chicken jus, preheat oven and a roasting pan to 200°C. Add oil to hot pan, then add chicken bones. Roast for 20 minutes or until browned. Turn bones and add onion, carrot and thyme. Roast for another 20 minutes or until bones are well browned. Transfer bones, onion, carrot and thyme to a deep pan. Drain away fat from roasting pan and heat over a medium high flame. Add the water, and use a spatula to scrape base of pan, to release juices. Simmer for 15 minutes or until liquid reduces by half.

Add pan juices to deep pan with bones, and add enough water to cover. Use a skimmer to remove and discard any fat that rises to the surface. Heat over medium. Very slowly bring the liquid to a simmer, to bring up all the impurities. Repeatedly skim surface and discard impurities as they rise, simmering for about 15 minutes. Add the bay leaves, peppercorns, thyme and garlic. Simmer for another 2 hours, until reduced to about half or less below the level of the bones – do not additional water to the pan.

Ladle the jus from the pan and pass through a strainer, tilting pan as necessary to reach all the liquid. Transfer jus to a saucepan. Simmer for 30 minutes or until reduced by ¾. Season with salt and pepper, and stir in butter.

To make the artichoke espuma, use a sharp knife to peel artichokes. Place the roots in a bowl of lemon water, and reserve the skin. Cook artichokes with butter, thyme, garlic and white onion in a saucepan over low heat for 5 minutes or until almost cooked. Add the milk and cream and cook for another 20 minutes or until tender. Strain and reserve cooking liquid. Place artichokes in a food processor and process, adding a little of the reserved liquid, until a silky consistency. Season with salt and espelette pepper. Transfer to an iSi canister, charge and shake vigorously.

To make artichoke chips, heat ghee in a saucepan to 170°C. Add reserved artichoke skins and cook, gently stirring, for 1 minute or until golden brown and crisp. Remove from pan and place in a bowl. Add vinegar and seaweed sea salt. Toss to coat.

To prepare scallops, heat oil in a large non-stick frying pan over medium-high heat. Season scallops with salt and cook on one side for 3 minutes or until golden and caramelised. Turn and cook for another 1 minute. Set aside.

Dress serving plates with artichoke espuma and chicken jus. Arrange rice cracker, scallops and artichoke chips on plates. Garnish with shaved truffle, grated horseradish and samphire tips dressed in extra virgin olive oil. Serve.