Method

• 1.
  For salt-crust dough, combine flour, salt, pepper, eggwhites and 1 1/2 cups (375ml) cold water in a stand mixer fitted with the dough hook until the mixture comes together. Transfer to a floured work surface and knead for 2-3 minutes until smooth. Shape into a disc, enclose in plastic wrap and rest for 1 hour.

• 2.
  For raclette sauce, melt butter in a saucepan over high heat and cook for 2-3 minutes or until nutty brown. Reduce heat to low and add onion and garlic. Cook, stirring, for 8-10 minutes or until soft and translucent. Add cream, increase heat to medium and bring to the boil. Cook for 3-4 minutes or until reduced by one-third. Reduce heat to very low, add cheese and whisk until melted. Keep warm, or reheat gently when ready to serve.
• 3.
  Preheat the oven to 220°C. Roll out salt-crust dough on a lightly floured work surface to 1cm thick and place pumpkin in the centre. Wrap pumpkin in dough to cover completely and pinch dough to seal. Using a metal skewer, poke 2 holes at the top to allow a little steam to escape.
• 4.
  Scatter rock salt on a baking tray and place pumpkin on top. Bake for 2 hours or until pumpkin feels tender when a skewer is inserted into centre. Rest for 20 minutes. Melt butter in a frying pan over mediumhigh heat and cook for 2-3 minutes or until golden brown. Add hazelnuts and a pinch of salt flakes, and toss to coat.
• 5.
  Melt butter in a frying pan over mediumhigh heat and cook for 2-3 minutes or until golden brown. Add hazelnuts and a pinch of salt flakes, and toss to coat.
• 6.
  Crack open salt crust using a meat mallet or back of a heavy knife. Slice pumpkin into wedges. Place a wedge on each serving plate and drizzle generously with hazelnut butter. Sprinkle with chives and tarragon and drizzle with hazelnut oil. Serve with warm raclette sauce.