Hamish Ingham is the chef behind Banksii, which is Sydney’s first dedicated vermouth bar and bistro. His genius mind will be let loose in northern New South Wales, as the trio set about to develop a four-course menu that is created from locally foraged ingredients. True to the form of the Wild Harvest Chefs Series, the menu, which will showcase underutilised native ingredients, won’t be finalised until the day. These are some of the most creative culinary minds the country – so you can expect this one to be pretty darn special.

Now, to give you a little taste of the menu’s style and ingredients, you can expect dishes like torched kingfish sashimi with kelp and Neptune’s pearls (a species of seaweed), as well as colourful creations like rhubarb, pepperberry, ginger, zigzag wattle and turkey rhubarb leaf. Given Hamish Ingham’s affection for vermouth, the menu will have a botanical twist, with each of the four courses paired with minimal intervention wines from the Yarra Valley’s Stuart Proud. The Wild Harvest Chefs Series is being held on Wednesday October 11. Seats are limited – head over here to book.

For the Gold Coast folk that can only get to Harvest on the weekends, then you can go on a culinary tour of the streets of Tokyo with Harvest’s Japanese-themed World Tour Lunch in the old bakery on Saturday October 7. This will be a banger – head online for more info and to book.

Image credit: Demetre Minchev