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Chef Bhuvan Ravishankar with Chocolate mousse, cherry confit, cherry mousse, cherry marshmallow, white chocolate and mint snow.
π¨βπ³: @bhuvanrs
π : @racvcapeschanckresort
π: Melbourne
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Chef Bhuvan Ravishankar with Chocolate mousse, cherry confit, cherry mousse, cherry marshmallow, white chocolate and mint snow.
π¨βπ³: @bhuvanrs
π : @racvcapeschanckresort
π: Melbourne
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Chef Phil Wood with Hawkesbury tomatoes, tangerine vinaigrette and snapper.
π¨βπ³: @philacwood
π : @ursulaspaddington
π: Sydney
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Chef Phil Wood with Hawkesbury tomatoes, tangerine vinaigrette and snapper.
π¨βπ³: @philacwood
π : @ursulaspaddington
π: Sydney
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Chef Sam Moore with citrus cured hiramasa kingfish avacafo, citrus, crème fraiche.
πΈ- @joeyagravante
Plate ware @feldmark_pottery
π¨βπ³: @chefsammoore
π : @atelierbysofitel
π: Sydney
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Chef Sam Moore with citrus cured hiramasa kingfish avacafo, citrus, crème fraiche.
πΈ- @joeyagravante
Plate ware @feldmark_pottery
π¨βπ³: @chefsammoore
π : @atelierbysofitel
π: Sydney
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Chef Zac Spierings with poached kingfish, fried nori, wild rice, pickled ginger gel, umami broth.
πΈ @paul_beutel_photos
π¨βπ³: @zac_spierings
π : @h2orestaurantandbar
π: Bundaberg
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Chef Zac Spierings with poached kingfish, fried nori, wild rice, pickled ginger gel, umami broth.
πΈ @paul_beutel_photos
π¨βπ³: @zac_spierings
π : @h2orestaurantandbar
π: Bundaberg
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Chef Steven Sinclair with macerated cherries, vanilla, Bacardi 8, creΜme de griotte, lemon sorbet and pistachio.
π¨βπ³: @stevensinclair4_
π : @jacksons_on_george
π: Sydney
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Chef Steven Sinclair with macerated cherries, vanilla, Bacardi 8, creΜme de griotte, lemon sorbet and pistachio.
π¨βπ³: @stevensinclair4_
π : @jacksons_on_george
π: Sydney
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- Life Onthepass added a new meal Dinner at Singapore at Poise
Chef Steve Lancaster with Roasted pork, with apple, sprouts and fermented pearl barley.
π¨βπ³: @_stevelancaster
π : @restaurantpoise
π: Singapore
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Chef Steve Lancaster with Roasted pork, with apple, sprouts and fermented pearl barley.
π¨βπ³: @_stevelancaster
π : @restaurantpoise
π: Singapore
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Chef Raymond Berame with scallops crudo - Hokkaido Scallops, orange and finger-lime dressing, crispy capers, basil and chilli oil, bottarga.
π¨βπ³: @chefrayrayberame
π : @sasso.italiano
π: Brisbane
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Chef Raymond Berame with scallops crudo - Hokkaido Scallops, orange and finger-lime dressing, crispy capers, basil and chilli oil, bottarga.
π¨βπ³: @chefrayrayberame
π : @sasso.italiano
π: Brisbane
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Chef Ben Achurch with Frangipane, chamomile honey poached new season peach, roasted almond sableΜ, vanilla bean gelato & burnt honey tuile.
Coming soon to our new summer menu @bellavenezia_official
π¨βπ³: @achurch86
π : @bellavenezia_official
π: Mooloolaba
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Chef Ben Achurch with Frangipane, chamomile honey poached new season peach, roasted almond sableΜ, vanilla bean gelato & burnt honey tuile.
Coming soon to our new summer menu @bellavenezia_official
π¨βπ³: @achurch86
π : @bellavenezia_official
π: Mooloolaba
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- Life Onthepass added a new meal Dinner at Onemata Restaurant at Onemata
Chef Rob Hope-Ede with pistachio Eclair, Duck Pate, Orange & Onion Jam, Kumara Syrup.
π¨βπ³: @chefhopeede
π : @onematarestaurant
π: Auckland
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Chef Rob Hope-Ede with pistachio Eclair, Duck Pate, Orange & Onion Jam, Kumara Syrup.
π¨βπ³: @chefhopeede
π : @onematarestaurant
π: Auckland
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- Life Onthepass added a new meal Dinner at Mooloolaba, Queensland at Pier 33
Chef Davide Incardona with tuna tartare -
Mooloolaba yellowfin tuna tartare, citronette, avocado mousse, pistachio crumb, red Shiso.
π¨βπ³: @chef_davideincardona
π : @pier33mooloolaba
π: Sunshine Coast
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Chef Davide Incardona with tuna tartare -
Mooloolaba yellowfin tuna tartare, citronette, avocado mousse, pistachio crumb, red Shiso.
π¨βπ³: @chef_davideincardona
π : @pier33mooloolaba
π: Sunshine Coast
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