Chef Guy Turland has teamed up with Daniel Motlop of Seven Seasons Spirits to host a one-off Indigenous feast.

On October 27, the Seven Seasons Dinner – A Culinary Experience, will take over The Depot in Bondi. The five-course degustation is a journey through the seven seasons of the Gulumoerrgin Larrakia People, matched with Seven Seasons cocktails.

Seven Seasons, a previous delicious. Harvey Norman Produce Awards winner, is a premium distillery founded by Motlop, a Larrakia man and ex-AFL star.

Turland will cook using the wild harvested ingredients used in Motlop’s spirits. Dishes include green ant grissini with macadamia butter and fire honey plus barramundi baked in a paper bag with native herbs and sea urchin beurre blanc.

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“When Daniel and the Seven Seasons team explained the incredible story of the gin and its production, I was deeply inspired to work together on a dinner experience,” Turland says.

“I love learning and working with new ingredients, but for me the most exciting thing is the collaboration process that’s involved in putting together a dinner of this nature.”

“When it comes to native ingredients, I think it’s really important we treat them as more than just food but as a way to connect, learn and create new food relationships.

“I’m a big believer that love of food is an international language that can break down barriers, encourage education and bring people together. I think the more we, as a foodie nation, become familiar with native ingredients the more defined, sustainable and exciting Australian our food will be.”

Tickets are $200, and include a five-course degustation dinner, matched cocktails and a Seven Seasons take home gift.

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