Ben Dearnley
We’re hooked on classics: greens, grains, chocolate and more.
Char-grilled Scotch fillet with pickled kohlrabi and Roquefort dressing
Strawberry syllabub with red wine and pepper jelly
Calamari with lemon, garlic and Ceylon spinach
Linguine with clams and Schaefer beer
Roast apricot, almond and quinoa cakes
Zucchini and mint soup with grilled flatbread
Roast chicken with carrot, currant and almond salad
Ceviche of Australian seafood with rocoto
Slow-roasted lamb with buttered parsnip and braised borlotti beans
Poires Belle Hélène
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