Is there a better way to send off this year’s instalment of Tasting Australia than with a bottomless, boozy brunch on the 2KW rooftop? We think not.

Executive chef Trent Lymn is zooming in on the Adelaide Hills’ smaller producers for a completely produce-driven feast this Sunday April 14.

Adelaide-born Lymn joined the team at 2KW three years ago under then-executive chef Dan Lawrence, before taking over the role a year ago. Previously Lymn ran a cafe in Buenos Aires with his Argentinian partner. Going to asados (traditional South American barbeques) on his travels around the country taught him a lot about produce – “Looking after it, cooking it well and not overloading it with too many ingredients,” he says.

At 2KW, “My real focus is produce, always,” says Lymn. “Since taking over from [Lawrence] the difference for me is coming in contact with farmers, going out to their farms, seeing their produce and talking to them every day about it.”

He lived in London for almost a decade prior, where he worked in venue management, wine buying, as well as in the kitchen. “Sometimes it’s hard to break down what exactly the identity of my cooking is,” Lymn says. “My style is a mix-up of where I’ve been, what I’ve experienced and the people I’ve worked with.”

But this Sunday it’s all about the Hills. There’ll be fried chicken from Lenswood grower Nature’s Chickens (“the best chickens in Australia,” says Lymn), and breakfast tacos stuffed with souped-up, Mexican-style scrambled eggs made in a paella pan.

There’ll also be a charcuterie station stacked with produce from Hills butcher Dunn’s of Woodside. “All of their meats come from within 15 or 20 kilometres of the shop,” Lymn says. Harris Smokehouse salmon and a haul of Beerenberg spreads will sit on the bagel station.

To finish, “There’s gonna be a lot of sweets”, Lymn promises. Expect a designated baked-goods area, which will feature spiced fruit bread and scrolls from Dyer’s Bakery in Blackwood, and some additions (including scones) from the 2KW kitchen.

On the drinks front, there’ll be two bottomless hours for all your hair-of-the-dog needs. Sip on The Lane Vineyard sparkling; fruity brews from Hills Cider Co; Red Snappers (essentially a Bloody Mary with gin instead of vodka) spiked with Adelaide Hills Distillery’s signature 78 Degrees Gin and the by-product of a recent sauce day; or a sensible mocktail, such as a virgin Bellini or spiced turmeric soda. There’ll be tunes by local artist James Curd.

Let’s Brunch is on Sunday April 14 from 10.30am to 12.30pm at 2KW. Tickets are available online.