Cauliflower gratin

By Bistro Flor

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Widow's Kisses

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Sautéed Scallops

By Jean-Paul Jeunet show more

With morels jus, silverbeet fondue and almond

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Cappellacci with Piemont Hazelnuts and Red Wine Pears

By Luisa Valazza show more

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Hare Ragu

By Sat Bains show more

Hare ragu with cauliflower, braised nuts, chocolate and watercress

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Salad of Grilled Scallops

With Witloaf, Blue Cheese and a Hazelnut Vinaigrette

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Smoked Kangaroo Pasta

By Maggie Beer show more

Smoked kangaroo pasta with almonds and sun dried tomatoes

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Scallops and Pork Belly

By Sat Bains show more

Scallops and pork belly with peanut ice cream, pear gel and pickled turnip

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Abalone meuniere style with a seaweed persillade

By David Kinch show more

David is one of the leading proponents of Californian cuisine, with a philosophy deeply rooted in the local terroir.

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Snapper, Asparagus, Hazelnut and Lime

By Dan Hunter show more

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