"Spaghetti" of W.A. Marron, Salad of it's Claws, Bolognese Tile, Truffle Puree

This is a new dish we've been playing with this week. Actually it started the week quite differently and I also began to play with Transglutaminase. I've used it briefly before have got a new supply from a great new company I've come across here in Sydney. The company is called creative-juice.com.au and there making it all the more easy to get Hydrocoloids e.t.c in Australia. Paul O'loughlin is more than happy to source and supply almost anything you might need. Good Job mate. Any way the technique is from WD-50, as I'm sure you will know, where the raw meat of the Marron is mixed with the Transglutaminase and then rolled out, rested and then poached. After you cool it you can pretty much treat the preparation as you would pasta. Hence the 'Spaghetti'. The bolognese is a tomato base with fennel, carrot and shallot which we bind with marron fume. The plate is dressed with some truffle puree which we cooked down in a little Madeira, brandy and brown chicken stock. The components are very rich and decadent so we balanced this with a very fresh, crunchy and aromatic salad; a little raw fennel, preserved lemon, fennel fronds and tiny hearts of baby kos. The dish will more than likely end up on the Dega menu and we haven't really decided whether to serve it hot or cold. It tastes great both ways. Win Win.