Intro -- TITLE -- ALSO AVAILABLE -- CONTENTS -- A GREEN THUMB -- ASPARAGUS -- BLANCHED WHITE ASPARAGUS WITH RICOTTA & -- WITLOF -- PICKLED ASPARAGUS -- SALAD OF RAW ASPARAGUS, SKORDALIA, PROSCIUTTO & -- DUKKA -- BEANS & -- PEAS -- CRUSHED BROAD BEAN & -- LENTILS, GOAT'S CURD & -- PEAR -- PEA & -- MASCARPONE PLIN WITH SAGE & -- BUTTER SAUCE -- SOME DIFFERENT BEANS AS A SALAD -- ONION -- BARNSLEY ONION SOUP -- ROASTED SALAD ONIONS WITH ROASTED PORK LOIN -- LIGHTLY PICKLED FRENCH SHALLOTS -- BEETROOT -- BEETROOT, CELERY, APPLE & -- GINGER JUICE -- SALAD OF HEIRLOOM BEETROOT, SMOKED EEL, BRESAOLA, BLOOD ORANGE & -- BITTER LEAVES -- FOIL-ROASTED BIG BEETS WITH RICOTTA & -- MINT -- GARLIC -- BAGNA CÀUDA WITH PIEDMONTESE GARNISHES -- GREEN GARLIC CHAMP WITH POACHED EGG & -- GRILLED OX TONGUE -- SMOKED & -- BAKED GARLIC WITH A SIMPLE GOOD OLD ROAST CHOOK -- NETTLE -- NETTLE & -- CRAB RAVIOLI WITH SILVERBEET & -- SAMPHIRE -- NETTLE & -- GREEN HERB SOUP WITH POACHED QUAIL EGG, SCALLOP & -- PANCETTA -- NETTLE & -- SORREL SOUFFLé OMELETTE WITH FETA -- CORN -- FRESH BABY SWEETCORN, HERB SALT & -- BUTTER -- SOFT PARMESAN POLENTA WITH CRAB & -- MUSSELS -- NONNA LEAH'S CORNBREAD -- EGGPLANT -- SICILIAN-STYLE SALTED & -- VINEGARED EGGPLANT IN A SANDWICH WITH MOZZARELLA & -- BASIL -- BRAISED EGGPLANT, TOMATO & -- MEATBALLS -- SPICY EGGPLANT BRAISE -- LEAVES FROM THE GARDEN -- ROSE-GERANIUM-STEWED BLUEBERRIES WITH CREAMED RICE PUDDING -- SPINACH, MUSTARD GREENS & -- BAKED RICOTTA CHEESE -- THE MRS' SILVERBEET & -- FETA PIE -- TOMATO -- MY FRESH TOMATO STEW FOR ALL SORTS OF THINGS -- MY VERSION OF PANZANELLA: TOMATOES, FIORE DI BURRATA, BASIL, MIGAS & -- GREEN OLIVES -- SMOKED TOMATO & -- GOAT'S CURD GOUGÈRES -- CAPSICUM -- PIQUILLO PEPPER, CHORIZO &.

MANGO SALAD WITH SEARED RARE TUNA -- SIMPLE ROASTED CAPSICUM TURNED INTO ROMESCO SAUCE -- BAKED LONG GREEN PEPPERS, COUSCOUS & -- CURRANTS -- RADISH -- HEIRLOOM RADISHES IN A SALAD -- SALAD OF RADISH, FIGS, WALNUTS & -- BLUE CHEESE -- RADISHES SIMPLY WITH BUTTER & -- HERB SALT -- POTATO -- POTATO SCALLOPS -- BRAISE OF KIPFLER POTATOES WITH GUMMY SHARK -- 'SHEPHERD'S PIE' CROQUETTES -- PUMPKIN -- ROASTED PUMPKIN & -- HEIRLOOM CARROT, MACADAMIAS, CAPER & -- RAISIN DRESSING -- PUMPKIN MASH WITH FISH FINGERS -- PUMPKIN & -- YOGHURT PURéE -- CUCUMBER -- CUCUMBER & -- YOGHURT SOUP -- IRENE'S TZATZIKI -- ROASTED CUCUMBER, QUINOA, FREEKAH & -- HERBS -- BROCCOLI -- LINGUINI OF BROCCOLI, HERBS & -- HAZELNUT CRUMB -- BROCCOLI, CAPER & -- RAISIN DRESSING -- BROCCOLINI & -- GRAINS -- ZUCCHINI -- SALTED & -- LEMONED RAW ZUCCHINI, FROMAGE BLANC & -- GRATED ALMOND -- ZUCCHINI-WRAPPED JOHN DORY, TOMATO, PINE NUTS & -- STEAMED ZUCCHINI FLOWERS -- ZUCCHINI & -- OLIVE DRESSING -- HORSERADISH -- HORSERADISH & -- CELERIAC SALAD WITH SUGAR & -- SALT CURED BEEF -- HORSERADISH & -- TARRAGON MUSTARD -- HORSERADISH WAFERS -- BRUSSELS SPROUTS -- MASHED BRUSSELS SPROUTS WITH MINT, BEST END OF LAMB -- ROASTED BRUSSELS SPROUTS, VANILLA-CONFIT CHESTNUTS & -- THYME -- SALAD OF BRUSSELS SPROUT LEAVES, MOZZARELLA, WHITE ANCHOVIES -- CAULIFLOWER -- RAW, PICKLED & -- ROASTED CAULIFLOWER, WITH OR WITHOUT CRISPY SNAILS -- PICCALILLI -- SALAD OF CAULIFLOWER, SMOKED SALMON & -- STRAWBERRY -- FENNEL -- BAKED FENNEL, BREADCRUMBS & -- HERBS, WITH OR WITHOUT ANCHOVY -- FENNEL-CURED SALMON WITH ESCABECHE VEGETABLES -- SHAVED FENNEL & -- MOZZARELLA SALAD WITH BRAISED GOAT NECK -- PARSNIP -- PARSNIP & -- BLACK RICE RISOTTO WITH OR WITHOUT MORETON BAY BUGS -- PARSNIP CHIPPIES -- PARSNIP SKORDALIA -- CABBAGE.

TRUFFLED COLESLAW WITH GOLDEN SPICED QUAIL KIEV -- SAUTéED TUSCAN CABBAGE & -- PINE MUSHROOM PASTA -- SIMPLE BRAISED RED CABBAGE WITH CUMBERLAND SAUSAGES -- CARROT -- CARROT CAKE -- GRATED CARROT, PRESERVED LEMON, RAISIN & -- GINGER PICKLE -- HEIRLOOM CARROT SALAD, YOGHURT, ALMOND & -- HONEY DRESSING -- INDEX -- ACKNOWLEDGEMENTS -- COPYRIGHT.