Season 2

1. Risotto of freshwater crayfish with green peas

2. Barbecued king prawns with dill and lemon butter

3. Whole poached Asian barramundi

4. Octopus salad with tomato, lime and chilli

5. Tuna tartare Niçoise

6. Barbecued pork belly with Ben’s special sauce

7. Roast beetroot and goats’ curd salad

8. Terrine of blueberries and sweet wine