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When a bowl of steaming mussels arrives at a sun-kissed table overlooking Adelaide Botanic Garden’s lake, conversation stops. Senses previously tickled by the sight of ducklings and floating art installations momentarily shift to the intoxicating aroma of lemon myrtle and finger lime. The medley of molluscs swim in a punchy native curry topped with chopped green chilli.
“Chef loves using herbs and plants from the Garden,” says the waiter. “As plants go, we’ve pretty…
