The buttery and crumbly taro tart ring practically bursts with the goodness of springtime in bloom, blossoming with the natural sweetness of seasonal vegetables the likes of fresh peas and pea puree, grilled garlic chives, zucchini, pickled carrots, pea shoots and nasturtium flowers. There’s layers of complex flavour and depth here, a subtle nuttiness from shaved macadamia, hints of grassiness from splashes of olive oil, savoury garlic, and whiffs of citrus from lemon. This is a standout vegan dish that merits attention whatever your dietary proclivities.

<< Invited Tasting >>

Taste: 4/5