Day at Mount Zero, Victoria, Australia

Helicopter from Melbourne to Pink Lake to harvest salt with Mount Zero and Barengi Gadjin Land Council community representatives, the traditional land owners of the Wimmera region. Lunch al fresco at tables on the salt permafrost with produce from Wimmera including saltbush lamb with quinces in rose geranium syrup, Mount Zero freekah, goat cheese and foraged greens. After lunch, harvesting olives and learning olive fermenting at Mount Zero with a hands-on workshop with Richard, Neil & Jane Seymour, who were inducted as Melbourne Food & Wine Legends in 2010. Many thanks to the brilliant folks at Straight To The Source for helping create this stunning day.