Walnut and blue cheese shortbread

Pineapple carpaccio and strawberry sorbet (Thermomix® Cutter, using modes)

Lime panna cotta with gin and finger lime granita

Chilli and apple jelly

Gin and juniper berry marmalade

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Smoked trout pâté

Gin and tonic sorbet with cucumber

Panna cotta with rhubarb topping (George Calombaris)

Spiced poached pears with vanilla cheesecake and gingernut crumb

Honey poached pears with chocolate sauce and nut crumble

Brinjal (eggplant pickle)