Few people would look at a prehistoric pinecone and think 'delicious' but chef Justin James would. He turned that Bunya pinecone into a toffee-crowned dessert. That ability to turn fresh, local, and sometimes untested ingredients into dazzling dishes has earned him, and his Restaurant Botanic, Gourmet Traveller's Australian Restaurant of the Year. Justin investigates the relationship between Adelaide's Restaurant Botanic and the gardens that surround it; a museum of plants, trees, shrubs and flowers, and a bounty of fresh ingredients for the taking.