Ingredients
7 Sashimi slices, 1 cup(s) Cooked sushi rice, 400 grams Green leaf salad, 4 Sugar marinated Sakura flowers, 4 Asparagus spears, 2 Sheets of rice paper, 4 teaspoon(s) Flowerdale Farm Persian Gold flower petals, 4 Flowerdale Farm Green Empress leaves, 1 teaspoon(s) Tobiko frying fish roe, 1 teaspoon(s) Wasabi powder, 0.5 Red onion, 50 mL Vegetable oil, 15 mL Lemon juice, 1 pinch(es) Salt,

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Ingredients
1 tablespoon(s) olive oil, 0.5 red onion, finely sliced, 1 tablespoon(s) balsamic vinegar, 400 grams tin of red lentils, drained and rinsed, 1 tablespoon(s) wholegrain mustard, 400 grams tin of chickpeas, drained and rinsed, 300 grams tempeh, cut into strips, 0.5 cucumber, sliced into thin strips, 1 cup(s) Flowerdale Farm Continental Parsley leaves, 2 125 g punnets of Flowerdale Farm Gourmet Mix,

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Ingredients
1 pinch(es) Salt and pepper to taste, 1 large carrot, grated, 2 large ripe tomatoes, pulp removed and cut into 8 segments each, 125 grams punnet Flowerdale Farm Crunchy Combo Mix, 80 grams tasty cheese slices, 125 grams punnet Flowerdale Farm Alfalfa, 1 butter lettuce, rinsed and leaves separated, 4 tablespoon(s) of mayonnaise, 1 continental cucumber, thinly sliced, 4 Cut pita pockets in half and open to fill. Spread inside of pockets lightly with mayonnaise. Toss salad ingredients in a large bowl to combine and season with salt and pepper. Fill pita pockets equally with the salad and enjoy immediately!,

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Ingredients
2 kilo(s) Side of Atlantic Salmon (skin on and pin boned), 1.5 kilo(s) De-ironised table salt, 1.5 kilo(s) Caster sugar, 1 handful(s) Dill (finely chopped), 80 grams Hickory smoking chips, 1 kilo(s) Red beetroot, 3 Fennel bulbs, 1 Fresh horseradish root, 200 grams Snow pea tendrils, 200 grams Flowerdale Farm Wild Rocket, 1 Punnet Flowerdale Farm Pea Flowers, 1 Punnet Flowerdale Farm Nasturtium Leaves, 1 Punnet Flowerdale Farm Ice Plant, 1 Punnet Flowerdale Farm Dianthus Flowers, 1 Pot of Flowerdale Farm Microgreen Red Garnet, 2 Free-range egg yolks, 1 teaspoon(s) Dijon mustard, 500 mL Pure blended oil, 1 tablespoon(s) White wine vinegar, 1 pinch(es) Sea salt and white pepper,

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Ingredients
4 Eggs, 400 mL Milk, 100 grams Castor sugar, 425 grams Self raising flour, 500 grams Cream, 100 grams Maple syrup, 1 Vanilla bean, 450 grams Sugar, 100 mL Water, 150 grams Glucose, 25 grams Bicarb soda, 300 grams Maple syrup, 100 grams White miso paste, 1 Punnet Blackberries (or your favourite seasonal fruit), 1 Punnet Flowerdale Farm Marigold Edible Flowers,

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Ingredients
200 grams Castor sugar (for curd), 4 Eggs, 0.75 cup(s) Lemon juice, 300 grams Diced butter, 100 grams Pureed, 325 grams Castor sugar (for honeycomb), 50 grams Manuka honey, 125 grams Glucose, 120 grams Water, 1 tablespoon(s) Bi carb, 0.33 Punnet of wood sorrel, 0.25 cup(s) Coconut oil, 595 grams Gluten-free all-purpose flour, 0.5 teaspoon(s) Xanthan gum, 0.25 cup(s) Brown sugar, 2 teaspoon(s) Baking powder, 1.5 teaspoon(s) Nutmeg, 2 Ripe bananas, mashed, 0.25 cup(s) Canola oil, 425 grams Almond Milk, 1 Punnet Flowerdale Farm Red Vein Sorrel Foliette, 1 Punnet Flowerdale Farm Assorted Edible Flowers, 1 Punnet Flowerdale Farm Finger Limes, 1 Scoop diced fresh fruit per serve, 1 Ice cream scoop per serve, 4 teaspoon(s) Mascapone per serve,

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Ingredients
16 Slices of Kingfish, 100 grams Kingfish chopped, 20 grams Japanese Kinzanji Miso, 20 grams Kizami Wasabi, 5 mL Soy Sauce, 10 grams White Sesame Seed, 10 grams Chives, 15 mL Soy Sauce, 15 mL Mirin, 60 mL Dashi, 5 grams Agar Agar powder, 4 pinch(es) Flowerdale Edible Flower (Monsoon Gold), 4 pinch(es) Flowerdale Edible Flower (Petticoat Spice), 4 pinch(es) Flowerdale Microgreen Shiso, 1 Daikon Sliced, 1 Drizzle of Lemon Oil, 1 Salmon Roe to garnish,

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Ingredients
500 grams Kingfish, 1 Pomelo, 1 Punnet Flowerdale Farm Purple Shiso Foliette, 200 grams Yuzu Juice, 600 grams White Soy Sauce, 50 grams Flowerdale Farm Watercress, 1 handful(s) Flowerdale Farm Chickpea Shoots, 100 grams Pickled Shallots,

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Ingredients
1 kilo(s) Flowerdale Farm Samphire, 1 cup(s) Apple cider vinegar, 1 cup(s) Water, 1.5 cup(s) Sugar, 1 teaspoon(s) Kosher salt, 6 Allspice berries - whole, 3 tablespoon(s) Loose leaf jasmine tea, 500 grams Mussels, 250 grams Lemon oil, 1 kilo(s) Butter unsalted, 6 Flowerdale Farm Lemon Myrtle leaves – julienne, 5 Cloves of garlic, 1 Side of Hiramasa Kingfish, 1 liter(s) 7.5 percent Brine, 50 grams Flowerdale Farm Warrigal Greens, 1 Punnet Flowerdale Farm Sea Spray, 1 Punnet Flowerdale Farm Karkalla, 1 Punnet Flowerdale Farm Linaria,

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Ingredients
100 grams Meander Valley butter, 5 grams Fresh grated wasabi (for soy butter), 10 mL Soy, 4 200g Merlot steaks, 3 tablespoon(s) Shio koji (meru miso), 1 teaspoon(s) Cooking butter (for steak), 1 dash(es) Vegetable oil, 1 teaspoon(s) Cooking butter (for mushrooms), 400 grams Oyster mushrooms, 1 dash(es) Lemon juice, 2 teaspoon(s) Soy butter, 1 dash(es) Sake, 1 Punnet Wasabi Flowers, 1 Punnet Baby Wasabi Leaves, 5 grams Fresh grated wasabi (to serve),

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