We sent a one kilo bag of finger limes to a cooking school in Wagga Wagga. Tania Sibrey, owner of Food I Am, said that her chefs have enjoyed using the many vibrant varieties of crystal pearl finger limes. They have utilized the limes in our Gin Masterclass and more recently in our Dinner Club menu in a dish of Tumut smoked trout mousse with finger limes and Coolamon lemon myrtle cheese, a fabulous dish featuring Australian bush herbs and fruit. It is good to see talented chefs experimenting with these fabulous fruit.