Main course: Warm Salad of Eastern Rock Lobster with Potatoes,Jamon and Fine Herb Mayonnaise, prepared by Alex Dawkins and Paul Goodenough from Rick Stein at Bannisters. Lobster from Greenwell Point, Jervis Bay, Potatoes from Berry Mountain Farm, Herbs from Favgro in Bateman’s Bay, Celery from Alex Dawkins garden in Mollymook, Jamon is cured and dried under the supervision of Oscar at his Spanish deli in Warrawong, Lemons fromYarrawa, Kangaroo Valley and Olive Oil from Contadinos in Berry. Wine 2005 Semillon from Coolangatta Estate, Shoalhaven Heads.

Dessert: Basil and Honey infused Panna Cotta with Strawberry Jelly, Baked Rhubarb and Fresh Strawberries, prepared by John Evans and Chris Kennedy from Berry Sourdough Bakery. Cream and Milk from South Coast Dairy in Berry, Basil from John Evans Garden in

Vincentia, Strawberries from Sam and Josephine in Sussex Inlet, Rhubarb from Greengold Veggies in Terara and Honey from Pointer Mountain Honey in Yatte Yattah. Wine 2008 Late Harvest Chardonnay from Cambewarra Estate, Cambewarra