Root vegetables with hazelnut pangrattato

Brussels sprouts with lime crumb

Beetroot and carrot salad with vincotto dressing

Tomatoes stuffed with mushrooms and nuts

Slow roasted lamb shoulder and fennel with agrodolce dressing

Shichimi togarashi oysters

Warm capsicum and tomato salad with olives

Asian-style mussels

Asparagus and broad bean salad

Mushroom-stuffed mushrooms

Prawn salad with avocado dressing

Miso coleslaw