Since finishing his apprenticeship in 1984 at the Chalet Rigi Restaurant in Perth, Australia, Christian Abell has won several culinary awards, including the silver medal for Queensland chef of the year (1992) and the Les Toques Blanches chef of the year (1998) in Korea. Now working in Hong Kong as executive chef at the J W Marriott Hotel, Abell makes this luxurious dish of pan-fried goose liver at his home in Discovery Bay. Pan-fried goose liver on San Francisco sourdough with beetroot pickle and baby spinach 4 150-gram slices goose liver 1/2 loaf sourdough bread 150 grams baby spinach leaves 200 grams beetroot pickle (recipe follows) 20 grams butter 1 litre water 20 ml white vinegar 4 eggs Salt and freshly ground black pepper Beetroot pickle 300 grams beetroot, peeled 150 ml red wine 100 grams brown sugar 200 ml orange juice 100 ml vinegar (preferably raspberry vinegar) 2 bay leaves 10 peppercorns 10 grams fresh ginger, peeled and minced Step 1: Make beetroot pickle first - dice beetroot into 1 cm squares. Place remaining ingredients in saucepan and bring to a boil. Add beetroot and simmer uncovered for 30 minutes, allowing liquid to reduce. When beetroot is tender, remove from liquid. Allow remaining liquid to reduce to a syrup, then pour beetroot back into the pan, bring to a boil and remove from heat. Allow to cool before using. Remaining pickle will keep in the fridge for up to two weeks. Step 2: Wash and drain baby spinach, then remove stems. Step 3: Add butter to hot pan. When it starts to smoke, add slices of goose liver. Cook two minutes on each side, then remove from pan, place slices on paper towel and keep in warm oven. Step 4: In a clean pan, heat water. Add a pinch of salt and the vinegar. Break one egg into a cup and slip gently into the water; repeat with other eggs. Simmer on low heat until white is cooked but yolk is still soft. Remove eggs from water and blot gently with a towel, taking care not to break yolk. Cut sourdough into 15 mm slices and toast until golden. Step 5: Place toasted sourdough in centre of each plate and layer with baby spinach leaves. Top with goose liver, then the poached egg. Spoon beetroot pickle around the plate and add a few leaves of baby spinach. Sprinkle with salt and black pepper.