Mains & Fine Dining Recipes

Japanese-style Kingfish Carpaccio

Created by ched Ikuei Arakane (Kinsan) executive chef The Glass House (Tasmania) and Wasshoi (Melbourne)

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Kingfish Crudo with Pomelo, Flowerdale Farm Purple Shiso, Watercress, Chickpea Shoots Yuzu and White Soy Dressing

Created by Michael Greenlaw, Executive Chef at the Westin Melbourne

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Kingfish poached in lemon myrtle butter, coastal greens and smoked mussels

Created by Alexander McIntosh, Executive Chef of the Victorian coastal venue At The Heads

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Koji rubbed grass fed merlot steak, tunnel hill oyster mushrooms, Tasmanian wasabi and soy butter

Created by David Ball, Executive Chef The Glass House.

Note: Recipe requires overnight marination

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Lamb Cutlets With Rosemary Butter, Roast Baby Beets And Watercress

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Lamb Shoulder with Salsa Verde

Recipe created by Ben Van Tiggelen, Head Chef The Farm Yarra Valley.

Note: Overnight refrigeration required

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Lobster Dumpling in Prawn Consommé with Crispy Noodle

Created by Chan Kwok, Executive Chef at The Sun Kitchen Melbourne

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Massamun Prawn Curry

Co-created by Chefs Duncan Robertson and Julia Phahonvanich, Holy Basil

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Mexican Style Pork Belly with a Citrus Cold Lentil Salad & Charred Baby Corn on the Husk

Created by Chef Julian Velasquez of El Estanco Restaurant, South Australia.

Note: recipe requires 8 hours to marinate and 6 hours slow cooking time

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Murray Cod Sashimi and Cucumber Salad with Citrus Caviar and Lemon Balm

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