It has been far too long between the last Duxford dinner session. Why you may ask? Fuck off, I’ve been busy. I find there is no better way to spend a Saturday morning in Sydney than to probe the mounds of produce on offer at the Kings Cross Markets. On my most recent trip Tim from Urban Food Market was kind enough to spot me some banging pigs cheeks along with some Mirragong grass-fed wagyu chuck. Suuuuuuper stuff that. Riding with these chaps in my canvas sack were some solid vegetables from the Vietnamese veg mafia who always impress me with their seasonal spread. Cruised back to The Duxford to marinate myself in the sun with some white wine and get cooking.

Yellow Squash, Parmesan, Brown Sugar

Baby Nicola Potatoes, New Season Garlic, Bonito and Black Pepper Mayo

Raw Mirragong Wagyu Chuck, Egg Yolk Mustard, Mint, Fried Panko, Sesame, Roast Seaweed

Pork Cheek, Bread Sauce, Pickled Cavalo Nero, Onions, Fried Coriander and Black Sesame Seeds