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Chef Daniel Fraser with Salt Brined Ruakaka Kingfish Crudo, Pickled grapes, basil oil, crème fraîche, pistachio.
👨🍳: @chefdan.tlg
🏚️: @paroabaywinery
📍: Russell, NZ
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Chef Daniel Fraser with Salt Brined Ruakaka Kingfish Crudo, Pickled grapes, basil oil, crème fraîche, pistachio.
👨🍳: @chefdan.tlg
🏚️: @paroabaywinery
📍: Russell, NZ
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Chef Billy Hannigan with Pigeon and Spatchcock en croûte.
Layers of spatchcock, foie & pigeon are held together with a chicken mousse made with morels and herbs.
Encased in spinach and wrapped in puff pastry.
Sauced table side with a velouté of foie gras.
👩🍳: @billy.hannigan
🏚️: @thecharles.sydney
📍:... More
Chef Billy Hannigan with Pigeon and Spatchcock en croûte.
Layers of spatchcock, foie & pigeon are held together with a chicken mousse made with morels and herbs.
Encased in spinach and wrapped in puff pastry.
Sauced table side with a velouté of foie gras.
👩🍳: @billy.hannigan
🏚️: @thecharles.sydney
📍: Sydney
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- Life Onthepass added a new meal Dinner at Sydney, Australia at Bathers' Pavilion
Chef Aaron Ward with Australian Koshihikari, spanner crab, piquillo pepper, almond and a little urchin.
👩🍳: @aaronward88
🏚️: @batherspavilionrestaurant
📍: Sydney
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Chef Aaron Ward with Australian Koshihikari, spanner crab, piquillo pepper, almond and a little urchin.
👩🍳: @aaronward88
🏚️: @batherspavilionrestaurant
📍: Sydney
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- Life Onthepass added a new meal Dinner at Adelaide Australia at Shobosho
Chef Adam Liston with grilled, poached & raw spring greens, whipped peas and greens, pickled wakame, aonori & apple.
👩🍳: @adam_liston
🏚️: @shobosho
📍: Adelaide
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Chef Adam Liston with grilled, poached & raw spring greens, whipped peas and greens, pickled wakame, aonori & apple.
👩🍳: @adam_liston
🏚️: @shobosho
📍: Adelaide
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- Life Onthepass added a new meal Dinner at Singapore at Sommer
Chef Lewis Barker with Lamb Loin from @rhugestate roasted in Sarawak Pepper with Sollies Figs and Maison Mitteault Foie Gras.
👩🍳: @lbarker_
🏚️: @sommerdining
📍: Singapore
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Chef Lewis Barker with Lamb Loin from @rhugestate roasted in Sarawak Pepper with Sollies Figs and Maison Mitteault Foie Gras.
👩🍳: @lbarker_
🏚️: @sommerdining
📍: Singapore
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Chef Jun Hyung Cha with Kombu Tosazu, celery, blood orange, red onion, thyme oil,
🧑🍳: @chef.junncha
🏚️: @annata_sydney
📍: Sydney
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Chef Jun Hyung Cha with Kombu Tosazu, celery, blood orange, red onion, thyme oil,
🧑🍳: @chef.junncha
🏚️: @annata_sydney
📍: Sydney
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Chef Joel Valvasori with Corzetti with red mullet, cherry tomato sugo, dragoncello.
🧑🍳: @joelvalvasori
🏚️: @lululadelizia
📍: Perth
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Chef Joel Valvasori with Corzetti with red mullet, cherry tomato sugo, dragoncello.
🧑🍳: @joelvalvasori
🏚️: @lululadelizia
📍: Perth
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- Life Onthepass added a new meal Dinner at Sydney, Australia at Mimi's
Chef Sam Parsons with Kinross Station spring lamb, nettles, bbq greens, wild garlic jus gras.
🧑🍳: @samdparsons
🏚️: @mimis.sydney
📍: Sydney
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Chef Sam Parsons with Kinross Station spring lamb, nettles, bbq greens, wild garlic jus gras.
🧑🍳: @samdparsons
🏚️: @mimis.sydney
📍: Sydney
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Chef Richard Berame with tuna Saku, Ponzu, Leche de Tigre Gel, Cilantro & Chilli Oil, Jalapeños, Pickled Onions.
🧑🍳: @chef_richy
🏚️: @casachow_
📍: Brisbane
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Chef Richard Berame with tuna Saku, Ponzu, Leche de Tigre Gel, Cilantro & Chilli Oil, Jalapeños, Pickled Onions.
🧑🍳: @chef_richy
🏚️: @casachow_
📍: Brisbane
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- Life Onthepass added a new meal Dinner at Shoalhaven Heads at Bangalay Dining
Chef Simon Evans with cap on lamb back strap from Gundagai. Spinach, asparagus, snow pea, turnip, smoked onion broth.
🧑🍳: @simon_evans_bangalay
🏚️: @bangalaydining
📍: Shoalhaven Heads, NSW
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Chef Simon Evans with cap on lamb back strap from Gundagai. Spinach, asparagus, snow pea, turnip, smoked onion broth.
🧑🍳: @simon_evans_bangalay
🏚️: @bangalaydining
📍: Shoalhaven Heads, NSW
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