South Melbourne Market

Discover the wide range of Australia’s native ingredients in this exciting, contemporary menu. Starting with prawn toast you will then learn to make slow-roasted celeriac with bunya nut cream and seaweed dressing; wallaby loin in paperbark with sprouted grains, warrigal greens, salt bush and pine mushrooms; and for dessert, bush honey cremaux, poached blackberries, wattleseed crumb and burnt white chocolate.