John Dory with cauliflower couscous and corn purée (Mark Southon)

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Salmon with fennel and apple salad

Grilled eye fillet with Café de Paris butter

Harissa lamb with green couscous

Crispy-skinned snapper with macadamia cream and spring vegetables

Flank steak with horseradish cream sauce

Cider-brined pork chops with apple dressing

Champagne poached chicken terrine

Roast porchetta with fig macadamia stuffing

Scallops with pea purée

Slow roasted lamb shoulder and fennel with agrodolce dressing