Chef Jamie Cameron with Yellowfin tuna mixed with yoghurt, pickled kohlrabi, kimchi, lime pickle and smoked bonito vinegar. Radish and ginger jelly, yuzu sesame furikake, sauce made from kimchi water infused heavily with fresh curry leaves.
🧑🍳: @jamiecameron__
🏠: @ariarestaurant
📍: Sydney
————————————————————
TAG @lifeonthepass to feature a dish
————————————————————
