Blackened sugar loaf cabbage with bush tomato XO

Charred until deeply smoky and almost blackened, this sugarloaf cabbage becomes sweet, tender, and richly layered with flavour. A slow-cooked bush tomato XO brings umami depth, gentle heat, and a distinctly Australian accent, seeping between the cabbage leaves as it roasts. Finished with bright lemon and set against a silky macadamia cream, this dish balances fire and richness, bitterness and sweetness—an elegant, produce-forward centrepiece that feels both grounding and refined.