Stacked pancakes with butter and syrup on a plate, with a cup on the side and a fork in the foreground.
Blackberry galette with a golden, flaky crust, garnished with fresh thyme and lemon zest, and drizzled with honey on a parchment-lined surface.
Raw lamb chops seasoned with chopped garlic and herbs, garnished with fresh herbs, and placed on parchment paper with lemon wedges nearby.
Two homemade beef burgers with lettuce, tomato, cheese, onions, and sauce on sandwich buns, served on a wooden board with a jar of peanut butter and a spoon in the background.
Cheese platter with various Yarra Valley Dairy Cheeses, crackers, honey, fresh berries, sliced apples, and a cheese knife on a wooden board.
Open-faced avocado toast with tomatoes, soft-boiled eggs, feta cheese, and pesto on toasted bread, with additional slices of bread and salt and pepper shakers nearby.
A bowl of chia seed pudding with grilled banana slices, chocolate chunks, and peanut butter.
Bowl of creamy pumpkin soup garnished with chopped herbs, served with slices of toasted bread and butter.
Bowl of yogurt topped with sliced strawberries, peaches, granola, and coconut flakes, with a small pitcher of milk and a bowl of coconut flakes nearby on a burlap placemat.
Raw Sirloin Steak seasoned with salt and pepper on brown parchment paper, with a bowl of salt, a measuring scoop of pepper, and a jar of Lake Deborah Salt nearby.
Four glazed salted caramel donuts on brown paper, with a small bowl of salt and caramel sauce nearby.
Assorted biscotti topped with chocolate drizzle, chopped pistachios, and freeze-dried raspberries, served with bowls of melted chocolate and chopped pistachios.
Stack of chocolate pancakes topped with chocolate spread, blackberries, and a drizzle of syrup.
Spaghetti and meatballs in a cast iron skillet garnished with fresh basil leaves, with a small bowl of Lake Deborah Salt on the side.
BBQ grilled lamb chops with a fresh summer salad containing lemon wedges, and fresh mint on a white platter, served with cans of Maddocks White IPA Beer on the side.
Easy oven baked salted maple pork ribs on a wire rack, with a meat cleaver beside them and a bowl of Lake Deborah Salt with a spoon in the top left corner.
A tub of Yarra Valley Dairy's Persian Fetta Cheese served next to a fresh and colourful peach summer salad.
A wooden bowl of hummus topped with black and green olives, cherry tomatoes, lemon slices, and fresh herbs, with pita bread triangles on top and around the bowl, placed on a burlap cloth on a beige surface.
Close-up of a bowl of homemade butter chicken curry garnished with fresh corriander, served with flaked almonds, lime wedges, and popadom crackers on the side.
An easy gluten free one pan chocolate chip cookie skillet served with vanilla ice cream and sea salt.
A classic burger with lettuce, cucumber, and herbs on a bun, placed on a wooden board next to a tub of Murray River Salt Pink Flakes.
A freshly baked gluten free apple crumble pie topped with whipped cream and sliced almonds, with a scoop of whipped cream in a copper cup nearby.
Fresh summer salad with sliced tomatoes, peaches, avocado, Yarra Valley Dairy Feta Cheese, and basil leaves on a white plate, with peach-colored marbled salad servers.
Fresh salmon fillet from the Gold Coast Tasman Star Seafood Fish Mnger served and styled on a wire rack, with salt, pepper, and seasoning in small bowls nearby.
A poke bowl with salmon, cucumber, avocado, red onion, and carrots, garnished with fresh corriander and black sesame seeds, placed on a woven placemat with chopsticks.