Step 1: Preheat fan forced oven to 160C

Step 2: Bring a large shallow pan of water to the boil. Add the thinly sliced lemon, Verjuice, Extra Virgin Olive Oil, sea salt and some fresh aromats such as a bunch or parsley (could use anything you have such as lemon thyme, oregano etc.).

Step 3:  Add the unpeeled prawns and reduce the heat to a gentle simmer. Poach the prawns in the stock for one to two minutes until just pink.  Keep turning the prawns in the liquid while poaching to make sure they are cooking evenly. 

Step 4:  Remove the prawns with tongs from the poaching liquid and place on a flat tray or plate to cool with the lemon slices and aromats on top and drizzle with an extra tablespoon of Extra Virgin Olive Oil to stop them drying out.

Step 5: To make the mayonnaise, place the egg yolks, Dijon mustard, Extra Virgin Olive Oil and Verjuice with a pinch of sea salt in a blender. Pulse until well combined, slowly adding the Extra Virgin Olive Oil until the aioli is thick and creamy. At this stage add the wasabi to taste. If the mixture becomes too thick add a tablespoon of hot water. Place Wasabi Mayonnaise to one side.

Step 6: Cut the sour dough into small canape size bruschetta, roughly the same size as the length of the prawns. Rub the bruschetta with a halved raw clove of garlic and then char grill to taste.

Step 7: Place the baby beet leaves on the grilled bruschetta with a butterflied prawn and top with wasabi mayonnaise. Garnish with purple miso cress.

Step 8: Serve immediately.