A Junior MasterChef Australia Recipe Featuring Black Garlic
Proof that extraordinary cooking has no age limit — this stunning dish comes from Junior MasterChef Australia, created by contestant Carter.
It’s a beautifully composed, restaurant-quality plate featuring perfectly cooked lamb backstrap, creamy purées, vibrant greens and a silky black garlic purée that ties everything together.
Elegant yet playful, this dish showcases how black garlic transforms flavour — adding depth, sweetness and umami to every element on the plate.
Recipe Details
Serves: 4
Prep time: 30–40 minutes
Cook time: 40 minutes
Ingredients
Black Garlic Purée
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1 black garlic bulb (use Noosa Black Garlic Cloves), peeled
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2 tbsp boiling water
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Pinch sea salt flakes
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1 tsp white wine vinegar
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1 tsp caster sugar
Mint Oil
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1 bunch fresh mint
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100 ml grapeseed oil
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Salt & white pepper
Cauliflower & Leek Purée
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1 large cauliflower, chopped
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2 leeks, sliced
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60 g butter
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1½ cups milk
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½ cup cream
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Salt & white pepper
Pea Purée
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2 cups peas
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¼ cup water
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½ avocado
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½ tsp garlic powder
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½ lemon, juiced
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Salt & white pepper
Lamb & Jus
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2 lamb backstraps
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2 tbsp extra virgin olive oil
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1 tsp food-grade charcoal
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Salt & pepper
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1 clove garlic, minced
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1 tbsp red wine vinegar
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¼ cup water
To Serve
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Fresh peas & pea pods
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Noosa Black Garlic Salt (optional, for finishing)
Method
1. Make the black garlic purée
Blend the Noosa Black Garlic Cloves with boiling water, vinegar, sugar and salt until smooth.
Pass through a fine sieve for a silky finish, then warm gently before serving.
2. Prepare the mint oil
Blend or crush mint with grapeseed oil, then strain through a fine cloth or sieve to create a vibrant green oil.
Season lightly and set aside.
3. Make the cauliflower & leek purée
Place cauliflower, leek, butter, milk and cream into a saucepan.
Simmer until soft, then blend until completely smooth.
Season well and keep warm.
4. Make the pea purée
Blanch peas briefly until tender, then blend with avocado, lemon juice, garlic powder and seasoning.
Blend until smooth and vibrant.
5. Cook the lamb
Rub the lamb with olive oil, charcoal, salt and pepper.
Heat a pan over high heat and sear for ~3 minutes each side, until beautifully coloured.
Rest for 5 minutes, then slice into thick pieces.
6. Make the jus
In the same pan, sauté garlic briefly.
Deglaze with red wine vinegar and water, reducing until slightly thickened into a simple jus.
To Serve
Create a refined plate with:
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a base of cauliflower & leek purée
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spoonfuls of pea purée
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sliced lamb
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dots or swirls of black garlic purée
Finish with:
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fresh peas
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a drizzle of mint oil
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a light dusting of black garlic powder
Serving Suggestions
This is a restaurant-style dish at home, perfect for:
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elevated dinner parties
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special occasions
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showcasing premium ingredients
Pair with:
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Pinot Noir
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Shiraz
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or a premium Cabernet blend
Why Black Garlic Works Here
This dish is built on balance:
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Lamb → rich, savoury
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Pea purée → fresh, sweet
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Cauliflower purée → creamy, mild
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Black garlic purée → sweet, tangy, deeply umami
The black garlic adds a luxurious depth that elevates every element on the plate.
Recipe Source & Image Credit
This recipe is from Junior MasterChef Australia (Network 10), created by contestant Carter:
https://10.com.au/junior-masterchef-australia/recipes/charcoal-crusted-lamb-with-pea-puree-cauliflower-leek-puree-and-black-garlic-puree/r200915kjzrw
Recipe: Carter, Junior MasterChef Australia
Image credit: Network 10 / Junior MasterChef Australia