"Eat your vegetables."

It's ingrained in every child from the minute understanding sets in.

At Moosehead Kitchen, the food does the talking. Here, the everyday carrot is pre-blanched in heavily salted water and rolled in olive oil, salt and pepper before it faces the wrath of the INKA until almost blackened.

It then emerges from the flames like a stallion, standing tall on a bed of dried apricot purée and overripe persimmon with olive oil. Pistachios are crushed and haphazardly scattered across; adding a welcoming crunch to the sweet-earthy-smoky creation. A light drizzle of rosemary and honey mustard finishes the dish.

It's hard to get enough of Moosehead's dishes.

So tonight, we reunite.