Steamed paua, blood orange, beetroot & rhubarb
- In a steamer, place the paua on to a nest of grated radish then scatter over a little of the remaining radish and gently steam for 10 minutes. Remove, cool slightly then slice thinly.
- Cut the beets into quarters, put in a bowl and gently toss with the rhubarb, sugar, the blood orange segments, juice and the parsley. Add the red wine vinegar, Dijon mustard, oil and paua, fold through the ingredients.
- Spoon into four dinner-sized pasta bowls, top with shavings of pecorino cheese.