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This recipe for Daikon Fondant was created by Chef Paul Niddrie. Paul joined The Essential Ingredient Newcastle as head of wholesale and has been working with food for over 10 years. He trained out of Hamilton TAFE before working eateries in the Hunter Region, such as Muse Kitchen and restaurant Flotilla.
If the desired texture is reached before the sauce has reduced, remove daikon and reduce sauce separately. Make sure to taste the stock as it reduces, as it can become quite salty if over done!
Place daikon on serving platter and spoon over sauce. Garnish the daikon fondant with chopped chives and Gochugaru Korean chilli flakes for an additional pop of colour and flavour.
5m prep | 5m cook
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