Haven't made this yet as we're a bit busy getting Spring off to the printers but we've visualised this recipe from Harvest in North Fremantle's Damien Bolger as most likely fabulous. Damien's up for the 2007 Lexus Young Chef of the Year this Monday night, so fingers crossed.

The crème brûlée was the only fixed part of the competition and the Celeriac Apple Crème Brûlée with Walnut Brittle Shard was Damien's interpretation. (let us know if you try it)

Damien's Celeriac Apple Crème Brûlée
1 large bulb celeriac
3 apples
500ml cream
8 egg yolks
125gm sugar
1 pod vanilla
150ml milk

100 gm walnuts
200 gm sugar

Dice the celeriac into small pieces and cook down in 150ml cream with vanilla pod until cream has reduced and celeriac is tender. Puree in the bamix until smooth.
Add fresh apple and a touch of lemon juice and puree again.
Strain through fine sieve, add to milk and rest of the cream and bring to simmer.
Whisk together egg yolks and sugar until pale. Add milk and cream to yolks, strain then place in ramekins. Cook in backing dish at 100°C for about an hour (check after 45 minutes).
Caramelise sugar in a pan over low heat until melted and golden brown, add crushed walnuts nuts and pour over baking paper really thinly, let cool then crack into chards.

Thanks to the Australian Egg Corporation for sending this through