John Maurice - A Taste of Mauritius

Gourmet Everyday

- Unleavened Spelt Flour Flat Bread

- Rougaille of Baby Eggplant, Okra, Truss Tomato and Baby Coriander

- French baguette with Pumpkin Fricassee, Mustard cress, Red Chilli julienne and herb oil

STREAT

- Som Tum - Green Paw Paw Salad

Agus Putro, Head Chef

of Bopha Devi - Cambodian Restaurant, Docklands

- Vegetarian Saraman, classic Cambodian Curry

Shanaka Fernando, Founder and Shamagum Veerasingam

of Lentil as Anything

- Stay posted, menu to be announced

Andy Harmer, Head Chef

of Vue de Monde

- Risotto aux Champignons

Tony (Ah Loy) Lew, Executive Chef

of Enlightened Cuisine

- Sweet and Sour (Mock) Pork

- Honey Coated BBQ (Mock) Pork

Angela Nicolettou - A Taste of Greece

the Angela's Kitchen

- Leek and Celeriac Stew with egg and lemon sauce

- Lahanorizo - traditional cabbage rice

- Peppers stuffed with feta cheese

Naomi Douglas and Carter Lawrence, Fifteen Melbourne Trainees with David Kapay, Head Chef

Fifteen Melbourne & Fifteen Foundation Australia

- Chestnut tortellini of pumpkin with sage nut brown butter sauce

- Elderflower Pannacotta with Lavender shortbread and blueberry compote

Josh James, Head Chef

of The Vegie Bar

- Seasonal broth - Sesame and tofu wontons in a lemongrass and ginger broth with seasonal vegetables and enoki, oyster and shiitake mushrooms

- The Vegie Bar's infamous - Vegan and gluten free chocolate cake

Naomi Douglas and Carter Lawrence, Fifteen Melbourne Trainees with David Kapay, Head Chef

Fifteen Melbourne & Fifteen Foundation Australia

- Stuffed capsicum with baked potato, lemon thyme, scamorza and black olive sauce

- Champagne poached rhubarb Crème brûlée

Dylan Roberts, Head Chef

of St Jude's Cellars

- Katiffi wrapped haloumi cheese with smoky eggplants, saffron syrup, pickled zucchini and pomegranate salad