Great to be back in the Brisbane in kitchen with my team , Peter Lehman lunch today

Red emperor, brioche lemon butter, puffed rice , spanner crab w apple cucumber Flowerdale produce table direct plate

Holco beef short rib, sous vide potato, Flowerdale micro carrot and vegetables

Jess, my assistant for Bocuse d'Or 21st birthday having some well earned cake and champagne

The Spring a la carte menu commenced today in the Members Dining Room - come in and sample some of the new dishes!

Galston Farm #Chicken for the new Spring members dining room menu at BrisbaneClub ow.ly/i/39Wn1

Elderflower, viola, and macadamia BrisbaneClub #newdish ow.ly/i/39WoX

Shannon Kellam leads #Queensland to victory in Fonterra 'Battle of the States' Restaurant of Champions. ow.ly/oY1gZ

Rougie Foie Gras, part of the #newmenu at BrisbaneClub ow.ly/i/39WqU

Scallop, nam prik and 7 pepper paper BrisbaneClub #newmenu ow.ly/i/39WtO

Valrhone, lavender, and raspberry tart. A sweet #treat on the new Spring members dining room menu at BrisbaneClub ow.ly/i/39Ww6

Huon salmon entree @ berardos, Noosa, prepared beautifully by the chefs here

Congratulations to Shannon Kellam and The Brisbane Club team for winning the Fonterra ‘Battle of the States’... fb.me/1MsajQBU7

Kerry Heaney celebrates Shannon Kellam and The Brisbane Club team's win! ow.ly/pbq9y

Final preparations for our modern take on lemon tart for the governor's dinner

The final dish w cocoa nib croquant, toasted almond, mulberry

The little things that make the biggest difference in #gourmet cooking... ow.ly/ppep0 Shannon Kellam Flowerdale Farm

Valrhona tart w hazelnut pastry, apricot sorbet, passion fruit

Veal fillet larded w smoked wagyu brisket, potato mousse, Flowerdale Farm , tendrils at the Brisbane club