The menu for the dinner hosted by Australian Prime Minister Julia Gillard in honor of President Barack Obama's visit included:

- Starter: Macadamia and thyme encrusted lamb cannon, served with avocado cream quenelle, blood-orange segments and herb salad.

- Main course: Pan-fried jewfish with seared prawn mouss, crushed kipfler potato and saffron cream reduction.

- Dessert: Wattleseed and passionfruit pavlova roulade with fresh raspberries.

Green seems to be a buzz word that's being tossed around in the food industry these days.

When Chef Emeril Lagasse announced last week that he was opening his latest restaurant in Charlotte, NC, he made a point to say that the restaurant would seek LEED certification from the US Green Building Council-- adding that the space would both include "energy-efficient and sustainable features."