Coffin Bay Oysters with Shallot Vinegar and Merguez Sausages
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Roast Moreton Bay Bug Tails with Cauliflower Puree, Shredded Sorrel and Lemon Oil
Braised Kurobuta Pork Belly with a Honey and Pepper Glaze and Crispy Ears
Pan fried Kingfish fillet, Zucchini Flowers filled with Prawn Mousse, Smoked Tomato, Capsicum and Anchovy Salad