Sushi Hashida’s creation is less intimidating but no less innovative. Chef Hatch Hashida spent days making the shiitake mushroom “ice cream”, which he serves with a mix of tempura featuring seasonal vegetables and the prized potan prawn. “I wanted to work with a common ingredient (as opposed to a rare variety of mushroom) to highlight an out-of-the-box approach to showcasing its flavour,” he shared, explaining how the mushroom is first fermented at around 30 degrees Celsius for four days to elicit more flavour, making the frozen concoction fragrant even at such extreme temperatures. The bonus is the addition of Hatch’s signature caramelised ankimo or monk fish liver (which we recommend you save for last).

A more familiar pairing can be found at Jaan in chef Kirk Westaway’s deliciously elegant dish of Scottish langoustine, prepared two ways, and paired with more seasonal mushrooms and vegetables, as the season for his preferred morel mushrooms comes to an early end. In its place, he shared, will be seasonal stars such as artichokes and Blue Foot mushrooms, to name a few, sourced from across France, England and Italy. 

Also joining this year’s trail are expertly inventive dishes from chef Ryan Clift of Tippling Club, which include an ensemble of seasonal fungi such as girolles from Lyon, asparagus from Spain, deep-fried confit cocks comb and chicken oysters, topped with shaved black truffle.