Chef Atkin Barretto with WA scampi & SA sardines, cooked over charcoal. Sardines marinated in chilli, preserved lemons & garlic with sherry vinegar. Scampi is basted in burnt butter, braised mung beans with raisins and toasted pine nuts, extra virgin olive oil and pomegranate molasses reduction.
👨🍳: @arkin_barretto
🏠: @theherringroom
📍: Sydney
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