Risotto of freshwater crayfish with green peas

Barbecued king prawns with dill and lemon butter

Whole poached Asian barramundi

Octopus salad with tomato, lime and chilli

Tuna tartare Niçoise

Barbecued pork belly with Ben’s special sauce

Roast beetroot and goats’ curd salad

Terrine of blueberries and sweet wine