410g pasta flour
60g cocoa powder
30g sugar
2 eggs
15g grapeseed oil
1 vanilla

200g sugar
75g Beechwood honey
10g bicarb soda

Muscovado Jelly 
120g muscovado sugar
300g water
3g agar
½ lime 

Queensland Blue Pumpkin Puree
1 x Queensland blue pumpkin

Pumpkin and Ricotta
300g roasted Queensland blue pumpkin puree
150g ricotta
60g beechwood honey
Pinch salt

Confit Pumpkin
200g diced pumpkin
100g water
150g sugar

Chocolate Wattleseed Espuma
20g wattleseed powder
200g manjari chocolate
150g double cream
70g milk
6 egg whites
1 x n2o charge

Rosemary Oil 
150g drapeseed oil 
6g rosemary


  1. Mix all ingredients together in a mixer using a dough hook attachment on low speed until a smooth dough has formed.
  2. Wrap in cling wrap and leave to rest in the fridge for 4 hours.
  3. Laminate the dough and then roll through the pasta machine set to 6.
  4. Cut size 70 discs and place 15g ricotta filling inside each disc to make small tortellini.
  5. Blanch in simmering water with some rosemary oil for 2 mins and then refresh in ice water.
  6. Reserve until required.


  1. Place the sugar and honey into a medium size pan.
  2. Place on a medium heat and cook until 153°C (use a thermometer).
  3. Quickly whisk in the sieved bicarb and pour gently onto a tray with a silpat mat.
  4. Reserve in the freezer until further required.

Queensland Blue Pumpkin Puree

  1. Roast the whole pumpkin in the oven at 180°C for approx. 1½ hours, or until lightly caramelised and soft in the centre.
  2. Remove from the oven and remove the flesh from the inside, ensuring not to get any seeds.
  3. Blend until smooth. Hang in the fridge inside a chinois with filter paper overnight to remove any excess water.
  4. Reserve until required.

Pumpkin and Ricotta Filling 

  1. Place all ingredients into a bowl and blend with the hand blender until smooth.
  2. Reserve in a piping bag until required.

Confit Pumpkin

  1. Bring the sugar and water to the boil.
  2. Add the diced pumpkin and remove from the heat. Leave to cool down at room temperature and then reserve in the fridge.

Wattleseed and Chocolate Espuma

  1. Lightly toast the wattleseed in a pan and then add to the milk and cream. Bring to the boil and then leave to infuse off the heat for 10 mins.
  2. Pass through a fine chinois onto the chocolate and blend until emulsified, using a hand blender. Add the egg whites and carefully whisk.
  3. Pour into a Syphon gun with 1 n2o charge.
  4. Reserve in the water bath at 55°C until required.

Rosemary Oil 

  1. Place the ingredients into a vacuum bag and place into the water bath at 55°C for 2 hours.
  2. Pass through a fine chinois and reserve in a squeezy bottle until required.

Muscovado Jelly

  1. Place all ingredients into a small pan and bring to the boil for 30 secs, ensuring to whisk continually.
  2. Pass through a fine chinois and pour into a small plastic container, enough to reach 1cm in height.
  3. Reserve in the fridge for 2 hours before cutting into 1cm dice.