Five-spice duck with mushrooms, Asian vegetables and rice

Salmon with mango sauce, flat green beans and carrots

Sicilian Prawn Salad

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Slow cooked chickpeas (TM5)

Crab briks

Marinated white fish fillets with chermoula sauce and couscous salad

Aubergine mille-feuille with yoghurt and mustard sauce

Prawn salad with horseradish cream

Potato and vegetable purée

Chicken with almonds and raisins

Crispy-skinned snapper with macadamia cream and spring vegetables