Page 35 is dedicated to the 2009 Vogue E + T Produce Awards.
There we are in the bottom left hand corner.
On page 150 there is a photo of the dish Matt Wilkinson made for the Produce Awards readers dinner at Circa, The Prince.
The dish was truffled egg with Daylesford Organics garlic champ.
Also on page 150 is a photo of Alex Kearns preparing his dish for the degustation dinner at the Noosa Food and Wine Festival.
The dish, also pictured, is a pickled carrot salad featuring Daylesford Organics heirloom carrots.