Apple, leek and sage sauce

Crispy-skinned snapper with macadamia cream and spring vegetables

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheek Bourguignon

Lamb and fennel ragu

Mushroom sauce

Twice-cooked pork belly with lentils

Duck breasts with orange ginger sauce, mashed potatoes and green beans

Confit salmon, Parmesan gnocchi with cauliflower cream

Five-spice duck with mushrooms, Asian vegetables and rice

Lamb rack with port sauce and parsnip purée

Scallops with pea purée