Method

• 1.
  For the sauce, place butter and oil in a large saucepan over high heat and cook until foaming. Add fennel and verjus and cook for 12-14 minutes until reduced and caramelised. Add tamari, vinegar, mirin, kombu, dashi and 2 cups (500ml) water and simmer, stirring, over a medium heat for 30 minutes or until reduced by about half. Strain through a fine sieve, discarding the solids. Skim any butter that rises to the top. Season if required. Set aside. (You should have approximately 2 /3 cup.)
• 2.
  To render the chicken fat, place chicken skin in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 20-25 minutes until fat has rendered.
• 3.
  Strain the fat, discarding the solids, and season with the smoked salt. (This makes more than you’ll need for this recipe, but store the remainder in a sealed container in the fridge.)
• 4.
  Preheat oven to 200°C. Wash the cabbage and peel off the outer dark leaves. Cut into quarters, retaining the core to keep together.
• 5.
  Place a barbecue or chargrill pan over high heat. Add the cabbage and grill, turning halfway, for 10-12 minutes until evenly charred. Transfer to a baking tray, cover with foil and place in the oven to bake for 30-35 minutes until almost tender, but still retaining a little bite.
• 6.
  When ready to serve, heat fennel sauce in a small saucepan over medium heat. Whisk in 2 tbs chicken fat until combined. Season to taste.
• 7.
  Arrange charred cabbage on a serving plate, pour over chicken fat and fennel sauce, and scatter with macadamias and raisins to serve.