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Baked Eggplant Stuffed with Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint
Baked Mushrooms with Walnut Butter
Beetroot Carpaccio with Goat's Curd and Dill
Beetroot, Red Cabbage and Vino Cotto Soup
Beetroots in Vino Cotto
Bitter Salad Greens with Spiced Pear Paste Dressing
Capsicum and Eggplant Roulade
Chicken, Asparagus and Lentil Salad
Chickpea, Beetroot & Roasted Pumpkin Salad
Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime
Cucumber Gazpacho
Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing
Globe Artichokes and Leeks with Whole Wheat Pasta and Vache Curd
Gorgonzola and Beetroot Tarte Tatins
Green Beans with Dukkah
Grilled Green Bean, Witlof and Walnut Salad
Haloumi wrapped in Vine Leaves
Heirloom Tomato Tarte Tartin
Jerusalem Artichoke, Hazelnut and Pomegranate Salad
Kale with Poached Free Range Egg & Belly Bacon
Maggie's Heirloom Tomato Salad
Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
Mushroom and Barley Soup
Mushroom Bruschetta
Potato & Fennel Bake
Quinoa and Preserved Lemon Warm Salad
Raw Brussel Sprouts with Roasted Oyster Mushrooms and Verjuice Dressing
Roast Baby Beets with Hazelnuts
Roasted Baby Beetroots with Labneh and Extra Virgin Olive Oil
Roasted Heirloom Carrots, Beetroot, Parsnips with Vino Cotto, Polenta and Olive, Caper & Parsley Salad
Roasted Parsnip Soup
Roasted Winter Root Vegetables with Salsa Verde
Roast Fennel and Apple Soup
Salad of Dried Pears, Prosciutto, Fior Di Latte and Walnuts
Sweet Potato Frittata with Fresh Tomato Salsa
Tomato Water
Warm Goats Cheese Tartlet with Tomato & Sultana Chutney
Warm Verjuice Ricotta on Ciabatta with Slow Roasted Onions
White Beans with Mushrooms, Leeks and Lemon
Zucchini Agrodolce
Zucchini with Verjuice and Nut Brown Butter
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