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Chef Jono Lim with Day dry aged @nauticalwholesaleseafood Coal kissed Bonito, Pickled plum, Coconut chilli Caramel, Ponzu, Cranberry hibiscus and tulsi basil flowers.
👨🍳: @jono.lim236
🏠: @threeblueducks
📌: Byron Bay
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Chef Jono Lim with Day dry aged @nauticalwholesaleseafood Coal kissed Bonito, Pickled plum, Coconut chilli Caramel, Ponzu, Cranberry hibiscus and tulsi basil flowers.
👨🍳: @jono.lim236
🏠: @threeblueducks
📌: Byron Bay
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Chef Joel Vargetto with cavatelli, yabbies and lemon verbena
👨🍳: @joeyvargetto
🏠: @misterbiancokew
📌: Melbourne
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Chef Joel Vargetto with cavatelli, yabbies and lemon verbena
👨🍳: @joeyvargetto
🏠: @misterbiancokew
📌: Melbourne
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- Life Onthepass added a new meal Dinner at Sydney, Australia at Porcine
Chef Nicholas Hill with “Trevalley on Potato Scales” a take on the classic by the late Monsiuer Paul Bocuse. Served with Champagne Velouté, some lightly wilted Watercress and a retro squiggle of Watercress Purée.
👨🍳: @nikhill_smoketrap
🏠: @porcinebistro
📌: Sydney
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Chef Nicholas Hill with “Trevalley on Potato Scales” a take on the classic by the late Monsiuer Paul Bocuse. Served with Champagne Velouté, some lightly wilted Watercress and a retro squiggle of Watercress Purée.
👨🍳: @nikhill_smoketrap
🏠: @porcinebistro
📌: Sydney
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Chef Adam Harrison with Hot smoked lamb rib, seared rump, caramelised yogurt crumb, courgette, garlic Neufchâtel.
👨🍳: @mypatchofdirt
📸: @kreatifhaus_
🏠: @elizasmanor
📌: Christchurch
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Chef Adam Harrison with Hot smoked lamb rib, seared rump, caramelised yogurt crumb, courgette, garlic Neufchâtel.
👨🍳: @mypatchofdirt
📸: @kreatifhaus_
🏠: @elizasmanor
📌: Christchurch
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- Life Onthepass added a new meal Dinner at Christchurch New Zealand at Miro
Chef Floyd Lyttle with hand speared kingfish touched with charcoal, finger lime, ginger, cauliflower, Umeboshi tapioca, Swede
👨🍳: @floyd_lyttle
🏠: @miro_christchurch
📌: Christchurch
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Chef Floyd Lyttle with hand speared kingfish touched with charcoal, finger lime, ginger, cauliflower, Umeboshi tapioca, Swede
👨🍳: @floyd_lyttle
🏠: @miro_christchurch
📌: Christchurch
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- Life Onthepass added a new meal Dinner at Melbourne, Victoria, Australia at Stokehouse
Chef Jason Straudt with GLQ 5+ lamb tomahawk, puntarelle stuffed with sweetbread & slow cooked neck.
👨🍳: @jasoncstaudt
🏠: @stokehouserestaurants
📍: Melbourne
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Chef Jason Straudt with GLQ 5+ lamb tomahawk, puntarelle stuffed with sweetbread & slow cooked neck.
👨🍳: @jasoncstaudt
🏠: @stokehouserestaurants
📍: Melbourne
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Chef Kyle Nicol with Musque de Provence pumpkin and bunya nuts, magnolia vinegar and the princes sage.
👨🍳: @chefkylenicol
🏠: @lilacwinebar
📌: Melbourne
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Chef Kyle Nicol with Musque de Provence pumpkin and bunya nuts, magnolia vinegar and the princes sage.
👨🍳: @chefkylenicol
🏠: @lilacwinebar
📌: Melbourne
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- Life Onthepass added a new meal Dinner at Byron Bay at Loft Byron Bay
Chef Juan Hernandez with Ora King Salmon Crudo. Fermented Turnips, Chilli, Leche De Tigre, Herb Oil.
👨🍳: @chef_juanhernandez
🏠: @loftbyronbay
📍: Byron Bay
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Chef Juan Hernandez with Ora King Salmon Crudo. Fermented Turnips, Chilli, Leche De Tigre, Herb Oil.
👨🍳: @chef_juanhernandez
🏠: @loftbyronbay
📍: Byron Bay
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- Life Onthepass added a new meal Dinner at McLaren Vale, South Australia at Maxwell Wines
Chef Fabian Lehmann with dry aged duck breast from @ellisbutchers1954 with Jerusalem artichoke purée, crispy Jerusalem artichoke crisps, duck sauce and rosemary flowers.
👨🍳: @cheffabianlehmann
🏠: @maxwellwines
📍: McLaren Vale
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Chef Fabian Lehmann with dry aged duck breast from @ellisbutchers1954 with Jerusalem artichoke purée, crispy Jerusalem artichoke crisps, duck sauce and rosemary flowers.
👨🍳: @cheffabianlehmann
🏠: @maxwellwines
📍: McLaren Vale
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- Life Onthepass added a new meal Dinner at Havelock North, New Zealand at Black Barn Bistro
Chef Regnar Christensen with trumpeter, pickled molluscs, leek and fish bone broth.
👨🍳: @chefregnarchristensen
🏠: @blackbarnbistro.nz
📍: New Zealand
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Chef Regnar Christensen with trumpeter, pickled molluscs, leek and fish bone broth.
👨🍳: @chefregnarchristensen
🏠: @blackbarnbistro.nz
📍: New Zealand
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