“At the heart of the
festival, it’s about
a connection to place.”
-David MoyleJO BARRETT’S
Saltbush flatbreads
(recipe p 123)MATT STONE ‘S
Warrigal greens pancake,
sour cream, fermented chilliDavid Moyle preps
the abalone.
BELOW:
Jo Barrett (left) and
Analiese Gregory.