Cucumber, dill and sour cream dressing (Thermomix® Cutter, using modes)

Oysters with Lime Granita

Smoked salmon mousse

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

Salmon with lemon hollandaise, asparagus and rice

Slow Cooked Beef and Artichokes

Sautéed prawns

Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

Steamed rice balls with spicy lime dipping sauce

Green bean bundles, potatoes and thyme butter

Apple and cranberry farro salad

Ruby kingfish with citrus yoghurt dressing