Ingredients
12 lamb cutlets, 1 cup(s) walnuts, lightly toasted, 1 bunch of Flowerdale Farm Watercress, 1 stalk of rosemary, finely chopped, 200 grams butter, 1 bunch baby beets, peeled,

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Ingredients
2.5 kilo(s) Lamb shoulder, square cut, 1 teaspoon(s) Coriander seeds, 1 teaspoon(s) Fennel seeds, 2 Star anise, 0.5 teaspoon(s) Cardamom seeds, 0.25 teaspoon(s) White pepper, 2 teaspoon(s) Sea salt, 100 mL Extra virgin olive oil, 1 Bunch of basil, 1 Bunch of parsley, 1 Bunch of mint, 50 grams Cornichons, 3 Garlic cloves, 2 teaspoon(s) Dijon mustard, 1 Eshallot, 5 Anchovies, 20 mL White wine vinegar, 150 mL Extra virgin olive oil, 20 mL Lemon juice, 1 pinch(es) Salt / pepper to taste,

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Ingredients
400 grams Lobster Meat, 2 tablespoon(s) Corn Starch, 2 tablespoon(s) Minced Ginger, 1 Egg White, 1 dash(es) Salt and Pepper, 150 grams All-Purpose Flour, 80 grams Cold Water, 300 grams Prawn Head, 2 Carrots, 1 Onion, 150 grams Celery, 1 liter(s) Chicken Stock, 150 grams Shimeji Mushroom, 100 grams Egg Noodles, 1 Punnet Flowerdale Farm Assorted Edible Flowers, 1 handful(s) Flowerdale Farm Pea Tendrils,

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Ingredients
150 grams Danish feta, crumbled, 8 Flowerdale Farm French Breakfast Radishes, thinly sliced, 2 tablespoon(s) olive oil, 200 grams packet Flowerdale Farm Mache Rosettes, plugs removed, 1 tablespoon(s) wholegrain mustard, 1 pinch(es) salt and freshly cracked pepper to taste, 1 teaspoon(s) sugar, 0.5 cup(s) crushed walnuts, 0.25 cup(s) red wine vinegar,

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Ingredients
1 teaspoon(s) Cumin seed (roasted and ground), 1 teaspoon(s) Coriander powder (roasted and ground), 0.5 Stick of cinnamon (roasted and ground), 1 cup(s) Long dry chilli (soaked in cold water), 4 Dry hot chilli (soaked in cold water), 1 cup(s) Fresh long red chilli, chopped, 1 tablespoon(s) Fresh galangal, 1 Stalk lemongrass (chopped), 2 Shallots (chopped), 2 Garlic cloves (chopped), 1 Kaffir lime - skin only, 1.5 cup(s) Coconut milk, 0.5 tablespoon(s) Palm sugar, 2 Kaffir lime leaves (torn), 5 King prawns (shell removed - deveined), 2 Kipfler potatoes (boiled and halved), 4 Pineapple slices, 1 tablespoon(s) Fish sauce, 1 teaspoon(s) Tamarind pulp, 1 tablespoon(s) Cashew nuts (roasted), 2 Slices of chilli, 1 tablespoon(s) Fried leek julienne, 2 Flowerdale Farm Viola edible flowers,

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Ingredients
1 Tin of pineapple in syrup, 1 tablespoon(s) Cinnamon, 1 pinch(es) Cloves, 1 tablespoon(s) Ground coriander, 1 tablespoon(s) Ground cumin, 2 Garlic cloves, 50 grams Anato paste, 50 grams Panela sugar, 1 Knob of ginger, 1 handful(s) Coriander roots, 1 pinch(es) Salt to taste, 1 Side of Berkshire pork belly, 500 grams Pui lentils, 50 grams Diced onion, carrot and celery, 1 liter(s) Vegetable stock, 1 cup(s) Diced tomatoes, 1 cup(s) Spring onion, 1 teaspoon(s) Garlic paste, 2 tablespoon(s) Cumin, 4 Baby corn husks, 1 Punnet Flowerdale Farm Finger Limes, 1 Pot Flowerdale Farm Microgreen Corriander,

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Ingredients
2 tablespoon(s) of white sesame oil, 4 teaspoon(s) Flowerdale Farm Citrus Caviar, 1 tablespoon(s) extra virgin olive oil, 2 tablespoon(s) of rice wine vinegar, 1 punnet Flowerdale Farm Microgreen Lemon Balm, 1 tablespoon(s) white sesame seeds, 2 tablespoon(s) of Mirin, 1 pinch(es) salt flakes and freshly grounded white pepper to taste, 1 small Lebanese cucumber, finely sliced into rounds, 0.5 teaspoon(s) of light soy sauce, 100 grams of fresh Murray cod fillet, skin off, deboned and rinsed,

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Ingredients
600 grams Ora King Salmon, skinless, 1 handful(s) Smoking chips, 200 grams Grey salt, 100 grams Caster sugar, 500 mL Olive oil, 300 mL Milk, 2 grams Agar Agar, 25 grams Grated Horseradish, 1 Juice of 1 Lemon, 50 mL Mirin, 30 mL White wine vinegar, 20 mL Water, 5 pinch(es) Szechwan pepper, 1 Daikon, peeled, 1 pinch(es) Salt, 2 Celery stalks, peeled, 50 mL Olive oil, 20 mL White wine vinegar, 1 pinch(es) Salt, 0.25 Cauliflower, cut into small flowerets, 50 grams Crème Fraiche, 5 grams Chive, finely chopped, 1 Juice of 1 Lemon, 1 pinch(es) Salt, 1 Red radish, thinly sliced, 1 teaspoon(s) Salmon caviar, 1 handful(s) Microgreens,

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Ingredients
350 grams Ora Salmon, pin boned, 200 grams Organic sun ripened tomatoes, peeled, 1 teaspoon(s) Finely chopped chives, 0.25 teaspoon(s) Smoked paprika, 1 pinch(es) Cayenne pepper, 1 pinch(es) White pepper, 0.25 teaspoon(s) Salt flakes (for the tartare), 3 drop(s) Tabasco, 4 Organic egg yolks, 100 mL Olive oil (for confit yolks), 20 mL Lemon juice, 50 grams Plain yoghurt, 50 mL Olive oil (for dressing), 1 pinch(es) Salt (for dressing), 1 teaspoon(s) Honey, 1 Punnet Flowerdale Farm Red Vein Sorrel Foliette, 1 Pot Flowerdale Farm Microgreen Celery, 1 Pot Flowerdale Farm Microgreen Mustard, 1 Punnet Flowerdale Farm Garlic Flowers, 1 Pot Flowerdale Farm Microgreen Purple Cabbage, 1 Punnet of Flowerdale Farm Lovage,

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Ingredients
500 grams Dry paccheri, bronze die extruded, 400 grams Raw Crystal Bay Prawns, 750 grams Tomato passata, 350 mL Olive oil (for passata sauce), 1 handful(s) French Sorrel, washed, 50 mL Olive oil (for sorrel sauce), 100 grams Unsalted butter, 1 Lemon, juiced, 1 pinch(es) Sea salt, 1 Punnet Flowerdale Farm red vein sorrel,

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