Biota

Index

almonds

cabbage, new asparagus and warm nut milk

fallen feijoas with almond milk

green almonds, purslane and fried fish throats

amaranth leaves

beef cooked over coals, dark fruits, molasses glaze, amaranth

fire-pit beetroots with leather jacket cheeks

pigeon cooked in maltstock with prunes

puffed amaranth

pumpkin seed mix

apples

chocolate and apple crème

chocolate and apple sorbet

fermented apple

fermented apple juices

fermented apples, quince, soft crème and chocolate

frozen apple juice

roadside apples and wild blackberries

artichokes, see globe artichokes; Jerusalem artichokes

asparagus

cabbage, new asparagus and warm nut milk

barley

barley cooked in onion caramel

set milks, onion caramel, oregano and barley

smoked hen, creamed corn and sprouted grains

toasted grain broth

vinegar of barley grain

beef

beef cooked over coals, dark fruits, molasses glaze, amaranth

beetroot

beetroot juices

beetroot leather

beetroot vinegar

fire-pit beetroots with leather jacket cheeks

bergamot, fragrant mandarins

blackberries

beef cooked over coals, dark fruits, molasses glaze, amaranth

fallow deer, pink onions, wild fruits and plants

forest flowers, Jambaroo Mountain blue and honey

roadside apples and wild blackberries

steeped blackberries

blueberries

sorrel and fennel sorbet, blueberries and garden lavender

steeped blueberries

bonito, carrots, dill seeds and oily fish

brains

lamb brains in toasted seeds, kale juices and soured cream

bread

dark rye and oat bread rolls

warm milk bread

brie

quince cooked in pine sap with whipped brie

brioche, wild honey, frozen milk and macadamias

broad beans

legumes, their flowers and fresh cheese

bronze fennel

fermented apples, quince, soft crème and chocolate

sorrel and fennel sorbet, blueberries and garden lavender

buckwheat

buckwheat rocks

pumpkin seed mix

raw kangaroo, artichokes and lucerne

bunya nuts

aged duck ham, bunya nut cream and saltbush

butter

vine-smoked butter

buttermilk

buttermilk dressing

Jersey milk cheese

river plants, steamed trout and buttermilk

spent vegetables in whey

cabbage

cabbage, new asparagus and warm nut milk

cooked winter plants

spent winter and summer vegetables cooked in whey

caramels, mulched pine

carrots

carotene, celeriac and sea urchins

carrots, dill seeds and oily fish

spent winter and summer vegetables cooked in whey

cauliflower

cauliflower milk

young pine, duck and sun-dried grapes

celeriac, carotene, sea urchins

celery

creamed hen eggs, mud crab, and local truffles

line-caught squid with plant juices

pickled celery hearts

chamomile

clams, charcoal, smoked roe and pickled spent lettuce

cheeses

forest flowers, Jamberoo Mountain blue and honey

Jersey milk cheese

legumes, their flowers and fresh cheese

Norm’s potatoes, onions and cheese

quince cooked in pine sap with whipped brie

raw peas, Jersey milk cheese and toasted oats

cherries

beef cooked over coals, dark fruits, molasses glaze, amaranth

cherries, soured cream, buckwheat and liquorice

cherry blossom

forest flowers, Jamberoo Mountain blue and honey

river bed sorrel, eucalyptus and frozen goat’s milk yoghurt

chestnuts

chestnut crème

pork neck cooked in eucalyptus with chestnuts

chicken

hen and onion juices

smoked hen, creamed corn and sprouted grains

chickpea shoots

hen yolks, toasted rye, cooked curds and chickpeas

chicory, steamed, slippery jacks and chargrilled parsnip

chocolate

chocolate and apple crème

chocolate and apple sorbet

chocolate crisp

mulched pine caramels

river bed sorrel, eucalyptus and frozen goat’s milk yoghurt

clams

clams, charcoal, smoked roe and pickled spent lettuce

milk-poached veal, clovers and puffed rye

soft leeks, dark rye crumb and animal glaze

wild plants and artichoke ice cream

corn

smoked hen, creamed corn and sprouted grains

corn shoots

line-caught squid with plant juices

crab

creamed hen eggs, mud crab, celery hearts and local truffles

garlic scapes, spanner crab and sunchokes

cream

vine-smoked butter

cucumbers

burnt cucumber and leek dressing

cucumber, native oysters and beach plants

custards

mandarin and bergamot custard

set milks, onion caramel, oregano and barley

daikon

veal tendons, raw kingfish and white radish

dandelion

fallow deer, pink onions, wild fruits and plants

wild plants and artichoke ice cream

desserts

burnt pears, frozen milk and molasses sponge

cherries, soured cream, buckwheat and liquorice

fallen feijoas with almond milk

fermented apples, quince, soft crème and chocolate

fragrant mandarins and bergamot

green grapes, elderflower and fig leaf ice cream

river bed sorrel, eucalyptus and frozen goat’s milk yoghurt

roadside apples and wild blackberries

rosehips and rhubarb

sorrel and fennel sorbet, blueberries and garden lavender

sweetened garden pumpkins with frozen sheep’s milk yoghurt

wild honey, brioche, frozen milk and macadamias

wild plants and artichoke ice cream

dill seeds, carrots and oily fish

dressings

burnt cucumber and leek dressing

buttermilk dressing

dried scallop dressing

fresh whey dressing

seaweed dressing

duck

aged duck ham, bunya nut cream and saltbush

young pine, duck and sun-dried grapes

eggs

creamed hen eggs, mud crab, celery hearts, local truffles

duck eggs with stock of old winter plants and bones

egg white pearls

hen yolks, toasted rye, cooked curds and chickpeas

slippery jacks, chargrilled parsnip and steamed chicory

warm milk bread

elderflowers

elderflower vinegar

elderflower water

green grapes, elderflower and fig leaf ice cream

eucalyptus

pork neck cooked in eucalyptus with chestnuts

river bed sorrel, eucalyptus and frozen goat’s milk yoghurt

duck eggs with stock of old winter plants and bones

Norm’s potatoes, onions and cheese

feijoas, fallen with almond milk and feijoa sorbet

fennel

river plants, steamed trout and buttermilk

sorrel and fennel sorbet, blueberries and garden lavender

chilled sheep’s milk

forest flowers, Jamberoo Mountain blue and honey

wild plants and artichoke ice cream

fire-pit cooking

fish, see bonito, hake, leather jacket, Spanish mackerel, sardines, snapper

fish roe

chilled sheep’s milk with brined fish roe

clams, charcoal, smoked roe and pickled spent lettuce

river plants, steamed trout and buttermilk

flax seeds, see linseeds

garlic

borrowed land garlic, beans and bycatch prawns

toasted garlic oil

borrowed land garlic, beans and bycatch prawns

garlic scapes, spanner crab and sunchokes

glazes

beef and molasses glaze

squid and ash glaze

globe artichokes

raw kangaroo, artichokes and lucerne

grapes

fried bone juices

grape and elder juice

green grapes, elderflower and fig leaf ice cream

green grape skins

sun-dried grapes

young pine, duck and sun-dried grapes

hake

green almonds, purslane and fried fish throats

hazelnuts

cabbage, new asparagus and warm nut milk

forest flowers, Jamberoo Mountain blue and honey

native honey gel

sweetened crème

wild honey, brioche, frozen milk and macadamias

ices, sorbets and ice creams

artichoke ice cream

chocolate and apple sorbet

fig leaf ice cream

frozen apple juice

frozen goat’s milk yoghurt

frozen sheep’s milk yoghurt

mandarin sorbet

sorrel and fennel sorbet

Jerusalem artichokes

Garlic scapes, spanner crab and sunchokes

wild plants and artichoke ice cream

kale

cabbage, new asparagus and warm nut milk

cooked winter plants

lamb brains in toasted seeds, kale juices and soured cream

kangaroo

raw kangaroo, artichokes and lucerne

kingfish

veal tendons, raw kingfish and white radish

lamb

caramel lamb breast, dried lactose, fresh and cooked oats

lamb caramel sauce

lamb brains in toasted seeds, kale juices and soured cream

lavender

forest flowers, Jamberoo Mountain blue and honey

sorrel and fennel sorbet, blueberries and garden lavender

steeped blueberries

wild honey, brioche, frozen milk and macadamias

leather jacket cheeks, fire-pit beetroots with

burnt cucumber and leek dressing

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

soft leeks, dark rye crumb and animal glaze

lentils

smoked hen, creamed corn and sprouted grains

lettuce

clams, charcoal, smoked roe and pickled spent lettuce

spent winter and summer vegetables cooked in whey

linseeds

liquorice, cherries, soured cream, and buckwheat

lucerne flowers

caramel lamb breast, dried lactose, fresh and cooked oats

macadamias

cabbage, new asparagus and warm nut milk

macadamia crème

wild honey, brioche, frozen milk and macadamias

chilled sheep’s milk with dried fish roe

soft leeks, dark rye crumb and animal glaze

suckling pig from Redleaf Farm with warm milk bread

maltstock, pigeon

mandarins and bergamot custard

maple leaves

fermented apples, quince, soft crème and chocolate

marigolds, carotene, celeriac and sea urchins

mead

meringue, rose70

cauliflower milk

chilled almond milk

chilled sheep’s milk with brined fish roe

dried milk skin

fresh milk skin

hen yolks, toasted rye, cooked curds and chickpeas

Jersey milk cheese

lamb caramel sauce

macadamia crème

raw peas, Jersey milk cheese and toasted oats

set milks, onion caramel, oregano and barley

warm milk bread

wild honey, brioche, frozen milk and macadamias

molasses

beef and molasses glaze

molasses sponge

mulched pine caramels

mud crab, creamed hen eggs, celery hearts and local truffles

mulberries

beef cooked over coals, dark fruits, molasses glaze, amaranth

mung bean shoots

raw peas, Jersey milk cheese and toasted oats

mushrooms

mushroom stock with wood-smoked perch

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

slippery jacks, chargrilled parsnip and steamed chicory

toasted grain broth

clams, charcoal, smoked roe and pickled spent lettuce

cucumber, native oysters and beach plants

fire-pit beetroots with leather jacket cheeks

line-caught squid with plant juices

raw peas, Jersey milk cheese and toasted oats

veal tendons, raw kingfish and white radish

nectarines

oats

caramel lamb breast, dried lactose, fresh and cooked oats

dark rye and oat bread rolls

propagated oats,

raw peas, Jersey milk cheese and toasted oats

oils

burnt chilli oil

toasted garlic oil

borrowed land garlic, beans and bycatch prawns

set milks, onion caramel, oregano and barley

onions

fallow deer, pink onions, wild fruits and plants

hen and onion juices

Norm’s potatoes, onions and cheese

set milks, onion caramel, oregano and barley

spent winter and summer vegetables cooked in whey

oregano, set milks, onion caramel, and barley

oysters

cucumber, native oysters and beach plants

wood smoked oysters in pine oil

parsley seeds, toasted

parsnip, slippery jacks and steamed chicory

parsnips

chargrilled parsnip

chestnut crème

pea blossoms

legumes, their flowers and fresh cheese

raw peas, Jersey milk cheese and toasted oats

pears

burnt pears, frozen milk and molasses sponge

young pine, duck and sun-dried grapes

peas

legumes, their flowers and fresh cheese

raw peas, Jersey milk cheese and toasted oats

smoked hen, creamed corn and sprouted grains

perch, wood-smoked

pickles and ferments

elderflower buds

fermented apple

fermented apple juices

pickled celery hearts

pickled spent lettuce

pigeon cooked in maltstock with prunes

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

pine

mulched pine caramels

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

quince cooked in pine sap with whipped brie

wood smoked oysters in pine oil

young pine, duck and sun-dried grapes

plums

fallow deer, pink onions, wild fruits and plants

suckling pig from Redleaf Farm with warm milk bread

pork

pork neck cooked in eucalyptus with chestnuts

suckling pig from Redleaf Farm with warm milk bread

potatoes, Norm’s, onions, cheese

prawns

Borrowed land garlic, beans and bycatch prawns

propagated oats,

prunes, pigeon cooked in maltstock with

pumpkin

sweetened garden pumpkins with frozen sheep’s milk yoghurt

pumpkin seed mix

purslane

green almonds, purslane and fried fish throats

river plants, steamed trout and buttermilk

quinces

fermented apples, quince, soft crème and chocolate

quince cooked in pine sap with whipped brie

slow cooked quinces

rabbit

rabbit cooked in straw and toasted grain broth

radish

veal tendons, raw kingfish and white radish

raw peas, Jersey milk cheese and toasted oats

lamb brains in toasted seeds, kale juices and soured cream

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

rhubarb

dried rhubarb peelings

rosehips and rhubarb

beef cooked over coals, dark fruits, molasses glaze, amaranth

fallow deer, pink onions, wild fruits and plants

river plants, steamed trout and buttermilk

rocket

mushroom stock with wood-smoked perch

roe, see fish roe

rosehips and rhubarb

rye

dark rye and oat bread rolls

hen yolks, toasted rye, cooked curds and chickpeas

milk-poached veal, clovers and puffed rye

smoked hen, creamed corn and sprouted grains

soft leeks, dark rye crumb and animal glaze

toasted grain broth

saltbush, aged duck ham, bunya nut cream and

clams, charcoal, smoked roe and pickled spent lettuce

sardines

carrots, dill seeds and oily fish

sauces

lamb caramel sauce

scallops, dried, dressing

scarlet runner beans

Borrowed land garlic, beans and bycatch prawns

raw peas, Jersey milk cheese and toasted oats

veal tendons, raw kingfish and white radish

sea urchins, carotene, celeriac

seaweed

cucumber, native oysters and beach plants

fried bone juices

seaweed dressing

sesame seeds, toasted

slippery jacks , chargrilled parsnip and steamed chicory

smoked foods

clams, charcoal, smoked roe and pickled spent lettuce

mushroom stock with wood-smoked perch

smoked hen, creamed corn and sprouted grains

vine-smoked butter

wood smoked oysters in pine oil

snapper

green almonds, purslane and fried fish throats

sorbets, see ices, sorbets and ice creams

sorghum

toasted grain broth

sorrel

frozen goat’s milk yoghurt

river bed sorrel, eucalyptus and frozen goat’s milk yoghurt

sorrel and fennel sorbet

wild plants and artichoke ice cream

brown butter crème

cherries, soured cream, buckwheat and liquorice

lamb brains in toasted seeds, kale juices and soured cream

spent winter and summer vegetables cooked in whey

sweetened crème

Spanish mackerel

carrots, dill seeds and oily fish

spanner crab, garlic scapes and sunchokes

spinach, plant juices

squash

spent winter and summer vegetables cooked in whey

see also pumpkin

squid, line-caught with plant juices

squid and ash glaze

stock

toasted grain broth

winter plants and bones stock

trout, steamed with river plants and buttermilk

truffles

creamed hen eggs, mud crab, celery hearts and local truffles

turnips

cooked winter plants

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

salt-baked turnip

veal, milk-poached with clovers and puffed rye

veal tendons , raw kingfish and white radish

venison

fallow deer, pink onions, wild fruits and plants

vinegars

beetroot vinegar

elderflower vinegar

vinegar of barley grain

watercress

rabbit cooked in straw and toasted grain broth

fresh whey dressing

spent winter and summer vegetables cooked in whey

white radish, see daikon

yoghurt

chilled sheep’s milk with brined fish roe

frozen goat’s milk yoghurt

frozen sheep’s milk yoghurt

pine mushrooms from the forest, confit leek, rape juices and Pecora Dairy yoghurt

raw kangaroo, artichokes and lucerne

river bed sorrel, eucalyptus and frozen goat’s milk yoghurt

sweetened garden pumpkins with frozen sheep’s milk yoghurt