60 dishes, three plates.

Pan-seared salmon fillet over tri-colour quinoa, roasted zucchini, cherry tomatoes and a light lemon-dill yoghurt dressing.

Lean chicken breast marinated in hung curd and aromatic spices, over mint-infused cauliflower rice with charred bell peppers.

Lemon-garlic chicken breast skewers with quinoa, cucumber-sumac salad and a light garlic-toum yoghurt.

Spiced jumbo prawns seared in extra virgin olive oil, over sweet potato mash and grilled asparagus.

Locally sourced barramundi with crispy skin, on a bed of traditional French eggplant, squash and tomato stew.

Sliced beef tenderloin over baby spinach, arugula, kalamata olives, cucumber and feta with an aged balsamic glaze.

Lean beef flank steak topped with fresh Argentine green chimichurri, with roasted carrots and parsnip mash.

White fish fillet baked with cumin, coriander and pine nuts, over spiced brown basmati rice with caramelised onions.

Lean roasted lamb leg seasoned with ras el hanout, with a warm chickpea, cucumber and pomegranate salad.

Basil pesto chicken breast tossed with farro, sun-dried tomatoes, toasted pine nuts and baby arugula.

Tender sous-vide chicken breast with rosemary and thyme, roasted sweet potato wedges and steamed garlic broccoli.

Ajwain-spiced baked white fish over spiced brown basmati rice, pickled onions and mint-coriander chutney.

Grilled lean minced chicken kebabs with fresh parsley tabouleh, warm quinoa and a light tahini drizzle.

Fresh seabass baked in parchment with capers, lemon, leeks and baby potatoes in a light herb butter sauce.

Lean grilled mutton seekh kebabs over mixed greens, cucumber, pomegranate and a spiced Greek yoghurt dressing.

Wild-caught tiger prawns grilled with sumac and garlic, over whole-wheat pearl couscous and grilled zucchini.

Sustainably sourced cod loin with roasted baby carrots, steamed asparagus and a light lemon-caper reduction.

Pan-seared jumbo prawns cooked with turmeric and light coconut water, over fibre-rich Kerala red rice.

Lean sirloin strips grilled with shawarma spices, over wild rice with pickled turnips and garlic-yoghurt sauce.

Flame-grilled chicken breast skewers with wild rice pilaf, cucumber tzatziki and roasted asparagus.

Charred halloumi over warm pearl couscous with roasted Mediterranean vegetables and mint dressing.

Tandoori-spiced paneer grilled with bell peppers, over brown basmati rice with chickpea salad and mint chutney.

Baked herb falafels with garlic hummus, tabbouleh, pickled turnips and whole-wheat pita chips.

Creamy quinoa and oat-milk risotto with porcini, shiitake and button mushrooms, finished with truffle oil.

Black lentils slow-cooked overnight with tomatoes and a touch of butter, with cumin brown basmati rice.

Lentils, brown rice and caramelised onions, with a lemon-tahini garden salad.

Sesame-crusted tempeh, spiced chickpeas, avocado, edamame and purple rice with tahini-lemon dressing.

Portobello caps stuffed with herb quinoa, sun-dried tomatoes, spinach and feta, on warm kale.

Chickpea curry with ginger and amchur, with roasted sweet potato.

Caramelised Japanese pumpkin, vegetarian goat cheese, walnuts and pomegranate over baby greens.

Paneer tossed with wok-charred capsicum and kadhai spices, with soft multigrain rotis.

Roasted eggplant, crispy pita and warm chickpeas layered with garlic-tahini yoghurt and pine nuts.

Brown lentil and walnut ragù over whole-wheat penne, topped with almond parmesan.

Spinach purée cooked with paneer and mild garlic spices, with a quinoa-basmati blend.

Herb-rice vine leaves with smoky eggplant dip, pomegranate and whole-wheat flatbread.

Smoked tofu, edamame, wakame and julienned vegetables over buckwheat soba with sesame-ginger dressing.

Fire-roasted eggplant mash with mustard oil, tomato and coriander, with chickpea-flour rotis.

Cumin-spiced yellow lentil soup with sumac-roasted cauliflower, carrots and za'atar pita croutons.

Black beans, roasted sweet potato, charred corn, avocado salsa and coriander-lime rice with jalapeño crema.

Yellow lentil and brown rice khichdi tempered with ghee and cumin, with guava mint chutney.