Poached pears and red wine gel

• In a deep saucepan, combine wine, sugar, orange juice, zest, cinnamon sticks, star anise, and cloves.
• Bring to a boil, reduce heat and simmer for 5 minutes.
• While liquid is simmering, peel pears, leaving the stem intact and being careful not to blemish the flesh of the pears.
• Slice a 1/2 inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even colour, until pears are cooked but still firm.
• Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in the refrigerator for at least 1 hour.
• Gently remove pears from the liquid and allow them to come to room temperature.
• Meanwhile, reduce the liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy, add cranberry juice and agar-agar powder.
• Remove from heat and pour liquid into a flat dish to set in the fridge
• Once the gel is set, remove and cut into cubes.
• Place into blender and blend until jelly turns into a piping gel.

Mascarpone cream

• Whip mascarpone cream, icing sugar, vanilla extract, and heavy whipping cream until fluffy consistency.

Biscuit crumb

• Combine 130g icing sugar, 140g cornflour, and 380g butter and mix until just combined
• Add in 1 tsp vanilla extract and 330g cake flour and mix until biscuit dough is combined
• Wrap dough in the plastic wrap and set aside in fridge for 10 minutes.
• Shape dough into circles and bake for 15 minutes on 190°C.
• Once biscuits are baked, allow them to cool and coarsely crush biscuits in a food processor.
• Coarsely crush pistachios separately and mix biscuit crumb and crushed pistachios together.

Coral lace tuile​

• Mix water, oil, flour, and food colouring together.
• Heat a non-stick pan.
• Pour small amounts of liquid into the dry hot pan and allow to turn into coral before removing from the pan.
• Drain on a paper towel until ready for plating.