Gardens are always special. And to chefs, deeply attuned to the seasons, their importance is amplified. Enter Justin James and James Henry – both celebrated for cooking that helps one see ingredients anew. They share technical prowess, sure, but it’s their curious, whimsical take on the day’s harvest that has proven so compelling. Justin found his way to Adelaide after time at leading international kitchens, among them Noma, Eleven Madison Park and Blue Hill. Then Australia captured his imagination. A stint at Melbourne’s Vue de monde was first, followed by a move to Adelaide in 2020. The city’s botanic garden was already home to an acclaimed fine diner; Justin made it his own. Restaurant Botanic holds three hats and has been praised by critics taken with both its menu and wider experience. The northern hemisphere beckoned to James. He left Melbourne for work in Paris – turning heads at Au Passage and Bones – before embarking on six-year project to shape a country restaurant, guesthouse and farm. Le Doyenne is the result. Its potager uses regenerative agriculture to nurture heirloom vegetables, which feature both on site and across other leading eateries. Now, for Tasting Australia, this duo will draw from treasured gardens to share stories of provenance. Hear direct from the duo as they explain their style and vision, crafting a meal unlike anything else.