Truffle Tortellini

"This shows flair beyond belief. Remarkable quality. Well bloody done."

"Visually, it has quite a beautiful color palette. I also see a lot of skill. Puree has the right consistency, the knife skill on the mushrooms. The truffles are shaved properly. The pasta is properly formed. So look forward to tasting it."

"What's the base of the filling?"

Michael: "There's truffle in there, truffle trimmings, shaved truffle there's also a tiny bit of black truffle oil with salt, egg yolk, parmesan cheese, and ricotta as well."

"How did you make the vinaigrette?"

Michael: "It's a preserved lemon. There's lemon juice, a little bit of lemon zest as well."

"Michael, the tortellinis are delicious. There's no seepage of any water going inside, so I've got that magic that bursts. The filling is creamy. It's fragrant. But be careful those truffles, because there's no need for truffle everywhere. You've got truffle inside, doesn't need truffle outside. But it's good, man. It is so bloody good.

"Michael. I just think, for me, the magic lies in the brown butter. That's sort of enrolling the tortellini in such a subtle and impactful way. I just think that shows such smart cooking, and the pea puree is spectacular. Just spot on, man."

"Really good dish. Really good technique. I would have left the vinaigrette off the dish. But aside from that, excellent dish."