Mike McEnearney and his head chef Jeffrey De Rome headed up a five-course menu featuring truffles from Jayson Mesman's Truffle Farm in Mount Majura near Canberra, and matching wines by Bryan Martin of Ravensworth Vineyard in Murrumbateman, NSW. The menu consisted of cobia sashimi with braised truffle mushrooms and radish, spit roast chicken 'demi-deuil' vinaigrette and truffle infused creme caramel.

Every year we take a selection of our customers on a seasonal pine mushroom foraging trip with the environmental enabler and cultural producer Diego Bonetto "The Weedy One". This year we had an absolute ball and were able to expand our "Meet The Grower" series to "Meet The Educator". 

Diego gave us so many golden nuggets, facts and ways to find pine mushrooms and slippery jacks without damaging the environment. We are so excited about next year's chef adventure. A massive thank you to everyone involved.