BBQ corn taco

preserved pine mushroom and chestnut tart

Darwinian egg

salted beets and elderberries, apple and mountain marigold

pearl on the ocean floor

kohlrabi and saltbush

barbecued shiitake with kombu and desert limes

nukazuke broccoli and lemon myrtle, caramelised onion gravy and finger lime

artichoke sourdough with macadamia butter and sour corn honey

fossilized beetroot with roasted Wattleseed

radicchio, togarashi pepper and blood lime

ice cold fermented passionfruit, rhubarb and Geraldton Wax

olive oil and mandarin peel soy ice-cream, fennel and absinthe

a simple piece of vanilla

toffee apple and pickled rose