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Chef Jeremy Lackenby with Sous Vide Pork Loin, Nduja Ragu Tartellette, Lemon Myrtle Spiced Dukkah, Davidson Plum, Warrigal greens.
π§βπ³: @chefjezzylack
π : @m2_kitchen
π: Wollongong
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Chef Jeremy Lackenby with Sous Vide Pork Loin, Nduja Ragu Tartellette, Lemon Myrtle Spiced Dukkah, Davidson Plum, Warrigal greens.
π§βπ³: @chefjezzylack
π : @m2_kitchen
π: Wollongong
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- Life Onthepass added a new meal Dinner at Queensland Australia at GRECA
Chef Oscar Solomon with fig Leaf & Ouzo QLD Red Snapper, Caper Leaves & Caper Berries, Orange.
π¨βπ³: @oscarhsolomon & @mitchellmuchow
π : @grecarestaurant
π: Queensland
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Chef Oscar Solomon with fig Leaf & Ouzo QLD Red Snapper, Caper Leaves & Caper Berries, Orange.
π¨βπ³: @oscarhsolomon & @mitchellmuchow
π : @grecarestaurant
π: Queensland
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Chef Jason Saxby with duck glazed in smoked cinnamon myrtle spiced honey with duck fat roast carrots, smoked carrot and native ginger puree, mandarin, persimmon, pickled carrot, calamansi and yuzu jam, spiced mandarin crumble and a duck jus infused with ginger, spices, mandarin and yuzu. Finished with marigold flowers.
π§βπ³: @chefjasonsaxby... More
Chef Jason Saxby with duck glazed in smoked cinnamon myrtle spiced honey with duck fat roast carrots, smoked carrot and native ginger puree, mandarin, persimmon, pickled carrot, calamansi and yuzu jam, spiced mandarin crumble and a duck jus infused with ginger, spices, mandarin and yuzu. Finished with marigold flowers.
π§βπ³: @chefjasonsaxby
π : @raesonwategos
π: Byron Bay
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- Life Onthepass added a new meal Dinner at Sydney, Australia at Saint Peter
Chef Joe Greenwood with coal kissed line caught bonito, Salt and vinegar pine nuts, charcoal grilled blackcurrant grapes, handpicked capers & fig leaf oil.
π¨βπ³: @_joegreenwood_
π : @saintpeterpaddo
π: Sydney
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Chef Joe Greenwood with coal kissed line caught bonito, Salt and vinegar pine nuts, charcoal grilled blackcurrant grapes, handpicked capers & fig leaf oil.
π¨βπ³: @_joegreenwood_
π : @saintpeterpaddo
π: Sydney
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Chef Brian Cole with torched marron from blue Ridge marron in Manjimup served with grilled marron head cream, squid ink risotto, blood plum, fingerlime, and aquna gold caviar.
π§βπ³: @chef_bcole_
π : @hearthperth
π: Perth
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Chef Brian Cole with torched marron from blue Ridge marron in Manjimup served with grilled marron head cream, squid ink risotto, blood plum, fingerlime, and aquna gold caviar.
π§βπ³: @chef_bcole_
π : @hearthperth
π: Perth
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- Life Onthepass added a new meal Dinner at Sydney, Australia at Penelope's Circular Quay
Chef Cuong Nguyen with yellow belly flounder, champagne and caviar sauce, parsley, and chervil.
π¨βπ³: @cuongalicious
π : @penelopes.circularquay
π: Sydney
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Chef Cuong Nguyen with yellow belly flounder, champagne and caviar sauce, parsley, and chervil.
π¨βπ³: @cuongalicious
π : @penelopes.circularquay
π: Sydney
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- Life Onthepass added a new meal Dinner at Cutler & Co. at Cutler & Co
Chef Juan Lantadilla with truffle tortellini in brodo.
π§βπ³: @juan_lanta
π : @cutlerandco
π: Melbourne
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Chef Juan Lantadilla with truffle tortellini in brodo.
π§βπ³: @juan_lanta
π : @cutlerandco
π: Melbourne
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- Life Onthepass added a new meal Dinner at Lilac Wine at Lilac Wine
Chef Kyle Nicol with Smoked Gar, pickled beets, horseradish cream, dill.
π¨βπ³: @chefkylenicol
π : @lilacwinebar
π: Melbourne
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Chef Kyle Nicol with Smoked Gar, pickled beets, horseradish cream, dill.
π¨βπ³: @chefkylenicol
π : @lilacwinebar
π: Melbourne
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Chef Tom Hitchcock with Malaysian Squid Curry. Smokey Eggplant Relish. Black Curry Oil.
π§βπ³: @chef_hitchcock
π : @the_spirithouse
π: Sunshine Coast, Queensland
@danielstreetfishmarket
@kurieto_tableware
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Chef Tom Hitchcock with Malaysian Squid Curry. Smokey Eggplant Relish. Black Curry Oil.
π§βπ³: @chef_hitchcock
π : @the_spirithouse
π: Sunshine Coast, Queensland
@danielstreetfishmarket
@kurieto_tableware
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- Life Onthepass added a new meal Dinner at Auckland, New Zealand at Harbourside Ocean Bar Grill
Chef Anton Leyland with 21 Day dry aged kingfish pastrami, olive, lemon crème friache.
π¨βπ³: @anton.leyland
π·: @babichemartens
π : @harbourside.auckland
π: Auckland
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Chef Anton Leyland with 21 Day dry aged kingfish pastrami, olive, lemon crème friache.
π¨βπ³: @anton.leyland
π·: @babichemartens
π : @harbourside.auckland
π: Auckland
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