Her Majesty's dining service
On her 16th visit to Australia the Queen will not travel to every state and territory, but every region will be represented on her plate.
Government House head chef Stephen Evered started planning the menus as soon as the visit was confirmed.
The produce has been carefully selected to showcase the best Australia has to offer with macadamias sourced from Queensland and leatherwood honey from Tasmania.
"We're utilising things that are just coming into season at the moment,'' Mr Evered said.
"It's not just food from the Canberra region because we're a national house.''
Preparation is already well underway for the Queen's arrival this evening.
Ocean trout, which will be served at a lunch in honour of the Queen and the Duke on Sunday, started curing on Monday.
Government house officials have decided not to release the full list of guests attending the event in honour of the monarch but actor Geoffrey Rush, paralympian Kurt Fearnley and Catherine Hamlin will be among the lucky 48.
The invited guests can look forward to an entree of gravlax of ocean trout with avocado and citrus salad and toasted macadamias.
For the main a fillet of angus beef on mushroom duxelle with red wine jus, fondant potato and spring vegetables will be served.
Dessert is a leatherwood honey pannacotta with mixed berries.
Everything has been planned with military precision. The potatoes were weighed before being sent to Government House. Suppliers were instructed to send spuds over 220 grams but no more than 300 grams.
"It's about elegance more than anything," Mr Evered said.
"We're not serving big meals you keep that in mind. It's suitable portions for the day. Being lunch time you don't want a big meal. Portions are small, ingredients are simple. It will be delicious."
Questions about the Queen's tastes during private moments were strictly off limits.
But Australian staple vegemite will be on the table at breakfast along with freshly made bread, honey from the hives at Government House and raspberry jam made by Mr Evered and his team.
Yesterday, the 43-year-old was making onion jam and chargrilling capsicum for his version of Branston pickles.
''It will have dates, cauliflower roasted capsicums, red wine vinegars. We don't want to serve them Branston pickle as such because it's very English we want to serve them something similar but uniquely Australian.''