Experience a unique bush-to-plate dinner at Morrison’s Winery

Morrison's Winery head chef Kaitlyn Wills has crafted a menu that combines native Australian ingredients with introduced species.

“It is about food you can find on the land, utilising local produce,” she said.

“We are focusing, not just on the native produce that you can find in the bush but other foods that you can find in the wild.

“Carp isn’t a native fish; it is European and a couple of other things on the menu that are not native.”

Ms Wills has been working with foraging suppliers to develop the menu.

The menu includes innovative dishes such as saltbush and vinegar popcorn, venison carpaccio with native fruits, and stinging nettle tortellini with camel ricotta.

A standout dish is the carp 'fillet-o-fish' with Tasmanian pepperberry mayo.

“Sustainability is one of the big things for me, because carp is one of the most eaten fish in the world, but for some reason Australians are scared of it,” Ms Wills said.

“The dish is a bit of a homage to McDonald’s and KFC, the fast-food chains, first being Macca’s with the fillet-o-fish and then KFC with the pepper mayo.

“We have changed the ingredients up a bit, using Tasmanian pepperberries sourced from one of our foraging suppliers, who have been incredible to work with.

“I’m utilising the carp and finding ways that make it tasty and changing people's minds on the dish overall.”

The dessert menu features unique ingredients, including green ants from far north Queensland.

“They taste like candy, citrusy,” Ms Wills said.

“I have dehydrated them for a bit of crunch on the lemon Aspen sorbet.”

Two specially crafted cocktails will complement the menu: a Samphire Tom Collins and a Bush Mint and Finger Lime Mojito.

Bookings are essential and can be made at morrisons.net.au