The crowds arrive

Roasted vegetables

New season's organic asparagus

Grazing time

We're having a tasting platter from Tasmania

Broad beans in the kitchen garden

This salad couldn't be fresher.

Pick your own

Kitchen garden

Brisk business at the Convent Bakery

Fergus Henderson from St John restaurant London and Ian Curley from The Point, Melbourne roasting suckling pig

It's hot in the oven but you get a lovely tan.

Graham Green, Green Herring restaurant, ACT prepares beef cheeks

Graham Green

Dinners at the Slow Food canteen enjoy fare cooked by national chefs

Matt McConnell of Bar Lourinha, Melbourne prepared our bull boar sausages with skordalia mash and parsley salad. Mmmmm!

There was a long queue waiting for these offerings.

More grazers

Angus steak hot off the grill

Visitors relaxing in the beer garden

What would the nuns have made of all this eating and drinking in the convent grounds?