Method

• 1.
  For the crumpets, place yeast and 1 tbs warm water in a small bowl. Stir to dissolve and stand for 2-3 minutes.
• 2.
  Combine flour, a pinch of fine salt and 220ml warm water in a medium bowl to make a sticky dough. Add yeast mixture, baking powder, wattleseed and sugar and stir until smooth. Stand in a warm place for 30 minutes until surface is frothy.
• 3.
  Heat a large non-stick frypan over low heat. Brush pan and egg rings with melted butter and place rings in pan to heat for 1-2 minutes.
• 4.
  Ladle 1/4 - cup measures of batter into rings and cook for 10 minutes until top is set and bubbles on top stop popping. Remove rings and flip crumpets to cook for 20 seconds to very slightly colour the other side. Set aside, pale-side up, to cool. Repeat to make 8 crumpets (see note).
• 5.
  Meanwhile, for the mushrooms, bring 4 cups (1L) water to the boil in a medium saucepan. Line a tray with paper towel. Add vinegar, 1 garlic clove and a pinch of fine salt. Add king and Swiss brown mushrooms and poach for 4 minutes. Transfer with a slotted spoon to tray. Poach enoki and oyster mushrooms for 1 minute. Transfer with a slotted spoon to tray. Set aside to drain.
• 6.
  For the hollandaise, bring the vinegar to a rolling boil in a small saucepan. Place the tarragon and wattleseed in a small heatproof bowl and pour over the hot vinegar. Cool, then strain into a jug, discarding solids.
• 7.
  Place the egg yolks, 2 tbs strained vinegar (see note), a pinch of fine salt and 2 tsp cold water in a large heatproof bowl. Using a balloon whisk, whisk for 3-4 minutes until mixture is tripled in volume and fluffy. Set bowl on top of a simmering pot of water on the stove (don’t let base of bowl touch the water) and slowly whisk in the chopped butter, waiting for each cube to melt before adding the next. Remove bowl from simmering water and slowly whisk in the lemon juice to taste. Check seasoning.
• 8.
  Heat 1 tbs oil in a large frypan over high heat. Cook mushrooms, in batches, adding a little more oil as you go, until golden. Set aside.
• 9.
  Add any remaining oil and cook the samphire, chilli, whole wattleseeds and remaining garlic for 1 minute until golden. Return mushrooms to pan and stir to combine.
• 10.
  Spread plate with some hollandaise and top with crumpets and mushroom mixture. Sprinkle with extra ground wattleseed and serve with remaining hollandaise alongside.