As the days grow longer and the cool grip of winter begins to lift, the kitchen garden at All Saints Estate enters one of its most dynamic phases. At KIN, this shift signals a fresh chapter - one where the garden and kitchen move in step, preparing for the season ahead.

Spring marks a turning point in our kitchen garden. As the last risk of frost passes and the soil begins to warm, activity ramps up across the beds. It’s a transitional moment- clearing out the final winter crops to make space for what’s ahead.

This time of year, vegetables like beetroot, broad beans, Jerusalem artichokes and cabbage are on their way out, while early spring plantings such as radishes, zucchini, squash, cucumber, tomatoes and corn are set in for harvesting later in the season. Perennial fruits like strawberries and blueberries also begin to ripen, offering their first yields after the cooler months.

Most of what is grown here at All Saints Estate is relatively low-maintenance, though spring does bring its share of challenges - aphids, pumpkin beetles and powdery mildew among them. As much as possible, the team steers clear of harsh chemicals, instead using natural or organic treatments. This approach has involved plenty of trial and error over time as the garden has matured and adapted to the local conditions.

Now well into its third year, the garden continues to shape the kitchen’s direction, and ongoing conversations with Executive Chef Jack Cassidy guide many of the decisions around what’s planted. Each season brings a new opportunity to try something different - last year saw small-scale trials of watermelon radish, purple bush beans, blue corn, and compact pumpkin varieties. Many of these made their way onto the menu in unexpected and interesting ways.

If you've been to KIN recently and tried our Rosella and Coconut dessert, you’ve tasted ingredients straight from our garden. Thought to have originated in Sri Lanka, rosella is a species of hibiscus that produces edible red calyxes and leaves that have a naturally tart, slightly sweet flavour.  

The rosella bush is fast growing and ours recently got a trim from Meg – but not before she harvested seeds so we can replant in time for summer 2025-2026. 

For this dessert, our chefs preserve the rosella calyxes in a simple sugar syrup, then use them to produce a silky rosella and coconut panna cotta – the heart of the dessert.

To complement it, the team hangs coconut milk in the cooler for two days to gently remove excess water, then whips it into a light and fluffy cream. Jack and his team finish the plate with rosella pearls, toasted coconut and merlot finger lime, adding a crunch and burst of citrus to every bite.