While Stefano has been busy working on the new Balla restaurant in Sydney, Manfredi at Bells head chef Cameron Cansdell and sous chef Pepyn Meyboom have been busy planting the spring garden at Bells.  Among the existing plantings of artichokes, cime di rapa and still-active winter lettuces such as mizuna and various radicchio, the boys have planted kohlrabi, potatoes, zucchini, corn, tomatoes, rhubarb, lettuce, asparagus, radishes, carrots, beetroots, sorrel, eggplant, butter beans, cavolo nero and borage.  Borage is one of our favourite things – we use the tasty leaves in a ravioli stuffing with ricotta and the stunning blue flowers have surprisingly sweet nectar that attract bees. This season we will use these flowers in a special dessert.. stay tuned.