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Pulled beef croquettes with smoked paprika aioli, peas, and charred baby onion.

Baked beef oyster blade with chimichurri, charred corn ribs, and asparagus.

Smoked beef brisket with pickled mustard, bone marrow croûte, and horseradish jus.

Chermoula-rubbed salmon with apricot gel, cauliflower tabouli, and coconut and preserved lemon yoghurt.

Baked barramundi with green mango and peanut slaw, nam jim dressing, and crispy noodles.

Oven-roasted lemon chicken with celeriac remoulade, hazelnut crumble, and smoked apple purée.

Baked chicken breast with burnt broccoli, butternut purée, leek and corn croquettes, and lemon herb emulsion.

Crumbed chicken tenderloin with roasted carrot purée, lemon myrtle macadamia, and saltbush.

Italian herb–roasted aubergine with pumpkin gnocchi, sugo, and garlic pangrattato.

Tandoori baked pumpkin with coconut yoghurt raita, kachumber, and orange-blossom grains.