Season 2

E1. Risotto of freshwater crayfish with green peas

E2. Barbecued king prawns with dill and lemon butter

E3. Whole poached Asian barramundi

E4. Octopus salad with tomato, lime and chilli

E5. Tuna tartare Niçoise

E6. Barbecued pork belly with Ben’s special sauce

E7. Roast beetroot and goats’ curd salad

E8. Terrine of blueberries and sweet wine