The Nest

Recipe by: Kylie Millar


Parsnip Bark:

Parsnip Panna Cotta:

Cured Egg:

Whey Caramel:

Caramel Rum Filling:

Parsnip Cake:


Obulato with Leaves & Sticks:

Marshmallow Skins:

Coffee Kombucha Candy:


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  1. Turn on one oven to 180°C and the second oven to 200°C. Place the panna cotta ring moulds on a small tray and into the freezer to chill until ready to use.
  2. For the Parsnip Bark, place the water and calcium hydroxide into a medium sized bowl and whisk well to combine. Transfer solution to a rectangular airtight container.
  3. Place parsnips into the solution, trimming off ends to make them fit if necessary, and ensuring parsnips are fully submerged. Secure the lid and set aside to soak for 1 hour, stirring frequently to ensure solution does not separate.
  4. Remove parsnips from the solution and wash well with running water. Place on a baking tray and into the oven set at 200°C until softened, about 38-40 minutes.
  5. Remove parsnips from oven, allow to cool until skins have loosened and wrinkled and they are cool enough to handle. Cut off tops and make an incision along the length of the parsnip. Carefully peel the skin away from the flesh, trying to leave the skin intact as much as possible. Scrape skins clean with a paring knife and discard flesh. Trim skins down so that they are approximately 10cm in length.
  6. Place the skins on a baking tray and return to the 180°C oven to bake until crisp, about 5 minutes. Remove from oven and allow to cool completely. Once cool, set the parsnip skins aside in an airtight container with two silica gel packets added, until required.
  7. For the Panna Cotta, peel the parsnip into strips, using a peeler. Roughly spread strips on a paper lined baking tray and place in 180°C oven to bake until slightly crisp and golden, about 20-25 minutes.
  8. Meanwhile, place the macadamia nuts on a baking tray and place in 180°C oven until a pale golden colour, about 10-12 minutes.
  9. Place toasted parsnip and macadamias into a thermomix with water and blitz until smooth. Strain through an Ultra Bag sieve, squeezing out as much liquid as possible, reserving liquid and discarding solids. Set the liquid aside until needed.
  10. Melt butter in a medium saucepan over medium heat; add milk powder and mix to combine. Stir constantly until the milk powder mixture turns a light golden colour. Remove from heat, place into a fine sieve and press to remove excess butter liquid. Discard the butter liquid. Place the brown butter solids on absorbent paper to remove any excess butter liquid.
  11. Place gelatine into a small bowl of cold water to bloom.
  12. Meanwhile, measure 185g of the reserved parsnip macadamia liquid and 85g of the brown butter solids and place in a small saucepan. Add sugar and place over medium heat, stirring to combine. Continue to stir until sugar has dissolved.
  13. Remove gelatine from the water and squeeze to remove excess liquid. Add the bloomed gelatine to the parsnip and sugar mixture and stir until dissolved. Remove from heat and pass through a fine sieve into a pouring jug.
  14. Pour the strained mixture into pre-chilled panna cotta moulds and place in refrigerator until set, about 30 minutes.
  15. Place a medium saucepan of water over low heat to warm in preparation to demould the panna cottas.
  16. Once panna cottas have set, remove from refrigerator and unmould panna cotta, dipping the bottom of the moulds briefly in hot water to loosen panna cotta. Place on a small paper lined tray and set aside, in the refrigerator, until required.
  17. For the Cured Egg, in a bowl mix sugar and salt together to make the cure mix. Pour 2/3 of the cure mix into a deep, 1/3 sized gastro tray and level the surface. Using a tablespoon, create 6 small, round wells for each yolk to sit in.
  18. Crack open eggs gently, and separate, discarding as much of the white as possible and place a yolk inside each well. Sprinkle remaining 1/3 of cure mix on top and set aside, in the refrigerator to cure until needed.
  19. For the Whey Caramel, place buttermilk in a saucepan and heat until just boiling. Allow to gently boil until curd and whey are well split, about 3-4 minutes. Remove from heat and pass through a muslin lined sieve, discarding curds and keeping whey.
  20. Return 125g of whey to a saucepan and set over medium heat until almost boiling.
  21. Meanwhile, place a medium saucepan over medium heat, and little by little add in the sugar. Agitate the saucepan over the heat in order to melt evenly.
  22. When all sugar has melted, and is a deep golden brown, carefully add in the hot whey, whisking to combine.
  23. Continue to cook over a medium heat for a further 5 minutes. Whisk in crème fraiche and salt, and continue cooking for a further 5 minutes to reduce.
  24. Take the sugar mixture off the heat, leave to cool slightly, then add butter, whisking to combine. Measure out 100g of the Whey Caramel and set aside in a bowl. Pour remaining Whey Caramel into a brownie pan, cover with baking paper touching the surface and set aside, in the refrigerator, until needed.
  25. For the Caramel Rum Filling, stir the vanilla seeds and rum into the reserved 100g Whey Caramel, set aside, covered, at room temperature until needed.
  26. For the Parsnip Cake, place the parsnip in a Thermomix and process to a dry pulp, scraping down the sides in between processing.
  27. In a separate bowl, combine the plain flour, bicarb soda, nutmeg, caster sugar and brown sugar and stir to combine. Add this dry mix to the parsnip in the Thermomix and mix on speed 10 until combined, scraping down the sides at intervals.
  28. In a separate bowl, mix the rice bran oil, olive oil and eggs and stir to combine. Turn the Thermomix down to speed 2 and, with the mixer running, remove the clear lid and slowly pour in the oil mixture until fully combined and smooth.
  29. Spoon cake mix into a 23cm x 17cm paper lined black, enamel baking tin and place in 180°C oven until golden, cooked through and springs back when touched, about 28 - 32 minutes.
  30. Remove cake from oven and allow to cool in the tin for 5 minutes. Turn out onto a wire rack and set aside until required.
  31. For the Honeycomb, place the water, then golden syrup, then liquid glucose and lastly caster sugar and salt in a saucepan and set over medium heat.
  32. Bring ingredients to a boil, whisking occasionally, until the temperature reaches 150°C. Remove from heat and, working quickly, add in the bicarb soda, and whisk to incorporate.
  33. Working quickly, pour the mixture into a medium bowl, roughly lined with baking paper and set aside, without moving bowl, until cool to touch, about 25 minutes.
  34. Unmould honeycomb and, use a bread knife to trim away the outside paler edges. Use the bread knife to cut the remaining honeycomb into irregular pieces and set aside in an airtight container, with two silica gel packets added, until needed.
  35. For the Obulato with Leaves and Sticks, place trehalose and water in a small saucepan over medium heat and bring to the boil to make a syrup. Remove from heat.
  36. Meanwhile, place a silpat on a baking tray and very lightly grease the slipat with cooking spray. Place 6 sheets of obulato onto the greased silpat.
  37. Brush a small, even amount of the syrup onto the sheets. Using tweezers, arrange petals and leaves on top. Lightly spray with oil. Place another obulato sheet on top and again brush with syrup.
  38. Grease a second silpat sheet then lay the silpat, greased side down, on top of the obulato sheets and place in the oven preheated to 200°C for 6 minutes.
  39. Remove obulato sheets from oven, leave top layer of silpat in place, and leave to cool for about 8-10 minutes. Once cool, check to see if the obulatos are crunchy and dry. If not, reduce oven temperature to 180°C and place obulato back in the oven and continue to bake for a few more minutes.
  40. Remove baked obulato from silpat with an offset spatula and store in airtight container, with two silica gel packets added, until needed.
  41. For the Marshmallow Skins, place dark rum, 50g trimoline and caster sugar in a saucepan and set over medium heat. Allow to cook until temperature reaches 110°C.
  42. Place gelatine in a small bowl of cold water to bloom.
  43. Place remaining 75g trimoline into the bowl of a stand mixer. Remove softened gelatine from the water, squeeze to remove excess liquid and add to the bowl. Add the hot syrup and whisk on high speed until the mixture is white, fluffy and soft, but not stiff, about 5-6 minutes.
  44. Transfer marshmallow to a piping bag and snip a 1 ½ cm opening at the tip of the bag. Working quickly, pipe 4 rectangles of marshmallow about 7cm x 11cm and 1 cm thick directly onto a baking tray. Tap tray on the bench to ensure the surface of the marshmallow is level. Level surface with an offset spatula if necessary. Set trays aside, in the refrigerator, until needed.
  45. For the Coffee Kombucha Candy, remove top sheet of baking paper from the sheet of scoby. Use a 9cm ring cutter to cut out a disc. Use a palette knife to move the disc to a small, paper lined tray and set aside, in the refrigerator, until needed.
  46. For the Garnish, cut the finger lime in half, lengthways and scoop out the ‘pearls’. Place the ‘pearls’ in a small bowl, with a squeeze of lime juice, cover with cling film and set aside, in the refrigerator, until needed.
  47. Place caster sugar in a small glass bowl and set aside until needed to brûlée.
To serve
  1. Place Panna Cotta to one side of the serving plate.
  2. Spoon some Whey Caramel into the hole of the Panna Cotta to fill.
  3. Drape the Coffee Kombucha Candy circle over the Panna Cotta.
  4. Using hands, gently lift the cured yolks from the cure mix. Carefully lower your hand holding the yolk into a bowl of room temperature water and gently swill water over the yolk to dissolve and remove cure mix. Do not rub the cure mix off. Place cured yolks on a small tray lined with a silpat mat.
  5. To fill the yolk, carefully prick yolk with a sharp metal skewer to create a hole. Place a syringe in the hole and draw out about 3ml liquid yolk and discard. Using the syringe, fill the hole with the equivalent amount of Caramel Rum Filling.
  6. Sprinkle the opening lightly with caster sugar and brûlée using a blow torch to seal the hole. Repeat the process with another light sprinkle of caster sugar. Very carefully, using fingers and an offset spatula, lift yolk from silpat and place on top of the Kombucha Candy.
  7. Tear small pieces of the inner part of the Parsnip Cake and place around the Panna Cotta.
  8. Spoon finger lime ‘pearls’ over the pieces of cake.
  9. Place Honeycomb pieces around the pieces of Parsnip Cake.
  10. Spoon some of the Whey Caramel in and around the pieces of Parsnip Cake and Honeycomb.
  11. Drizzle the plate with Caramel Rum filling.
  12. Break Obulato with Leaves and Sticks into shards.
  13. To make the Marshmallow Skins, working on 1 rectangle at a time, blow torch the top of the cold marshmallow rectangle until golden brown. Using fingers, gently tease up the edges of the browned marshmallow and lift off the skin. Fold in half lengthways and set aside on a paper lined baking tray. Repeat to make more skins.
  14. Arrange the Parsnip Bark, Obulato shards and Marshmallow Skins around the Panna Cotta.
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