John Dory with cauliflower couscous and corn purée (Mark Southon)

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Slow roasted lamb shoulder and fennel with agrodolce dressing

Asparagus and broad bean salad

Scallops with pea purée

Five spice duck with mushrooms and Asian greens

Salmon with fennel and apple salad

Lamb cutlets with pumpkin and pistachio salad

Crispy-skinned snapper with macadamia cream and spring vegetables

Pork fillet wrapped in prosciutto with barbecue butter

Lamb with pumpkin and lentils

Steamed greens with lemon feta