A real labour of love, new NSW country hotel Osborn House celebrates local talent in every detail. Here, those artists, artisans and producers come together over a long lunch made with Southern Highlands produce and South American flavours.

Chicken with grape sauce, pumpkin and burnt kale

Chef Segundo Farrell shares Osborn House's hearty roast chook recipe.

Alfajores (dulce de leche cookies)

"There are many types of alfajores, but this is one of my favourites."

Salt-crusted ocean trout with tartare sauce

"The beauty of the salt crust is that it gets hard as a rock so the fish will sort of steam. If you grill it, it will lose water; if you cook it in a pan, it will lose water. But with this technique, all the juices of the flesh stays in the fish, and that’s the beauty of it. This is a way of cooking where we can really respect and appreciate the fish.”