Intro -- Title Page -- Table of Contents -- Foreword -- The future of food -- Introduction -- Seasonality and scale -- Connecting to a sustainable food system -- Why should you trust me? -- Before you get started -- Setting up -- A bit more about me -- How to use this book -- The recipe matrix -- The impacts -- 1. Sprout balls with cashew and fenugreek -- 2. Glazed mushroom skewers -- 3. Cumin wallaby skewers with garlic yoghurt -- 4. Roasted marrow bones with compound butter on sourdough -- 5. Yabbie dumplings with nasturtium and chilli oil -- 6. Barramundi and sorghum tostadas with pickled jalapeños and green coriander seeds -- 7. Stuffed potato cakes with tomato-chilli relish -- 8. Freshly milled flatbread with 'nduja and sweet onion -- 9. Zucchini and fermented bean rice cakes -- 10. Garden bread -- 11. Avocado salsa with parsley-seed dressing and eggs on toast -- 12. Broccoli, buckwheat and seaweed salad -- 13. Smoked trout with celeriac and spring onion remoulade -- 14. Sauerkraut soup with fromage blanc -- 15. Rooster broth with buckwheat noodles and pickled mushrooms -- 16. Fried sardines with roasted almonds, skordalia and parsley salad -- 17. Murray cod with fennel salad and marinated vegetable dressing -- 18. Venison and red wine pie -- 19. Stuffed rainbow chard with olives, capers and preserved lemon in tomato sugo -- 20. Red pepper pasta -- 21. Sprout risotto -- 22. Roast potatoes with macadamia pesto -- 23. Brussels sprouts and bacon with mushroom XO -- 24. Ultimate seed mix -- 25. Tigernut cake with preserved quince -- 26. Layered lemon with granita, honey and yuzu curd -- 27. Plum galette with caccio ricotta -- 28. Sponge cake with rhubarb and lemon myrtle jam -- 29. Whole orange parfait with citrus-butter sauce -- 30. Honey-miso caramel -- Acknowledgements -- Copyright Page.