Method

1. Gazpacho
   Create a tomato water:  Blend cherry tomatoes on a high speed until smooth consistency is achieved.  Place blended tomatoes in a pot and bring to the boil, then strain tomatoes through an oil filter.  This makes roughly 100ml of tomato water.  Cool in the fridge.
   Create chlorophyll water: Blend spinach leaves, parsley and 200ml of water until a smooth consistency is achieved.  Strain with a sieve, to achieve chlorophyll water.  Cool in the fridge.
   Add tomato water, cucumber, capsicum, onion, garlic, white wine vinegar and a few drops of the chlorophyll water into a blender.  Add a drizzle of olive oil and blend on high speed for four minutes.  Season to taste with tobasco, salt and pepper.
2. Blue Eye Tartare
   Remove the skin and clean the fillets from the bloodline before finely dice your fish fillets.  Place them in a bowl with the pickled ginger, parsley and dill, then add a generous sprinkling of salt flakes and a drizzle of olive oil.  Mix thoroughly in bowl and adjust to your taste.
3. Garnish and Serving
   Toast sesame seeds at 120˚C for 4 minutes.   Thinly slice baby radishes.  Place a biscuit cutting ring on the serving plate and fill with the tartare mixture.  Press down lightly.  Remove ring and drizzle gazpacho around the base of the tartare.  Layer the top of the tartare with baby radish then the wakame salad and sprinkle dish with toasted sesame seeds.

For additional garnish you can add edible flowers such as sorrel and nasturtium from the garden.