Red Miso Barbecue Lamb Ribs Pasta With Zucchini, Ricotta & Lemon, Chilli, Basil & Parmesan Slow-Cooked Capsicum & ’nduja With Marinated Steak Fish Crudo With Stone Fruit, Fennel & Chilli Khmer Steamed Eggplant & Fish Eggplant Puttanesca Miso-Braised Eggplant With Sticky Rice & Green Bean Salad Blackened Eggplant With Chilli Peanut Oil & Tofu Crumbs Braised Summer Vegetables With Vutter Beurre Blanc, Native Bush Hollandaise & Pōhutukawa-Smoked Salmon Beef, Blue Cheese & Walnut Sausage Rolls
