• Top chefs share their favourite restaurant meal of the past year
• Chefs vote for Australia's best restaurants of 2016
• The full list: Australia's top 100 restaurants

There's no doubt that chefs are inspired by what they find in their vegie patch or at the markets.

With an impressive line-up of chefs in Sydney this week for The Australian Financial Review Top 100 Restaurants awards, we took the opportunity to ask them which ingredients they're cooking with currently.

Find out what Nahm's David Thompson would "get out of my grave for", the native green that Kylie Kwong is using to create "Australian-Chinese street food" at Billy Kwong and what you'll find in the kitchen of Ben Shewry, who took out the number one spot at the awards with his restaurant Attica in Melbourne.

We also chat to Matt Moran, Luke Powell, Jason Atherton and many other leading chefs on the best ingredients they're working with right now.

And let us know the about the produce that's currently inspiring you in our comments.