Pears in red wine

Pork in green pepper and cognac sauce

Calamari ripieni with lemon butter and crispy capers

Crab and ginger tart with chilli dressing

Smoked trout pâté

Duck confit with lentil & orange salad

Ricotta fruit tart

Ruby kingfish with citrus yoghurt dressing

Porcini pepperleaf paté (Andrew Fielke)

Leek and smoked salmon dip

Coq au vin blanc with polenta madeleines

Scallops with pea purée