AGRARIAN KITCHEN,
This is real food, cooked with love, consideration for provenance and a keen sense of adventure, too. A crackling-coated wedge carved from a larger beast, our suckling pig was soft, delicate and sweet beneath the surface – but it was the array of sides that really floated my boat: salted cabbage with toasted sesame dressing; shredded potato with chilli oil, peanuts and black pepper; plum sauce, kim chi and cucumber pickles. One of the best shared feasts I’ve ever had.
DISH: Wood-roasted suckling pig served with sides
CHEF: Rodney Dunn and Ali Currey-Voumard