The Food Pornographer: Chilled lasagne of roasted red capsicum and baby spinach with South West olive tapenade, creamed goat cheese and mild blue cheese
The Food Pornographer: Chilled lasagne of roasted red capsicum and baby spinach with South West olive tapenade, creamed goat cheese and mild blue cheese
The Food Pornographer: Pink snapper with local marron, sweet snow peas and seafood bisque
The Food Pornographer: Pink snapper with local marron, sweet snow peas and seafood bisque
The Food Pornographer: Lemongrass sorbet
The Food Pornographer: Lemongrass sorbet
The Food Pornographer: Braised beef tongue and pork cheeks with smoked potatoes and sea herbs
The Food Pornographer: Braised beef tongue and pork cheeks with smoked potatoes and sea herbs (tongue and cheek revealed)
The Food Pornographer: Oven roasted venison rump with black pudding, beetroot, plums and seared kale
The Food Pornographer: Oven roasted venison rump with black pudding, beetroot, plums and seared kale
The Food Pornographer: Orange gateau with mandarin parfait and kumquats confit, vanilla and toffee shards
The Food Pornographer: Orange gateau with mandarin parfait and kumquats confit, vanilla and toffee shards
The Food Pornographer: L-R: Colin Lyttle, Richard Ousby
The Food Pornographer: L-R: Rolf Bucher (Resort GM), Michael Whyte, Howard Park Wines
The Food Pornographer: Pomegranate granita
The Food Pornographer: Chefs Richard Ousby and Colin Lyttle
The Food Pornographer: Chefs Richard Ousby and Colin Lyttle