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- Life Onthepass added a new meal Dinner at Sydney, Australia at Bathers' Pavilion
Chef Perry Hill with raw scallop, soy, meyer lemon and crisp sea lettuce.
π¨βπ³: @chef_perryhill
π : @batherspavilion
π: Sydney
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Chef Perry Hill with raw scallop, soy, meyer lemon and crisp sea lettuce.
π¨βπ³: @chef_perryhill
π : @batherspavilion
π: Sydney
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Chef Matt Lambert with @awatoru_wildfood wild red deer, wood fired beets, berries and upland cress.
π¨βπ³: @chefmattlambert
πΈ: @danielsortino
π : @thelodgebaranz
π: Brisbane
ATTN chefs, want us to feature your dish? Simply tag us in your next post or story.
Chef Matt Lambert with @awatoru_wildfood wild red deer, wood fired beets, berries and upland cress.
π¨βπ³: @chefmattlambert
πΈ: @danielsortino
π : @thelodgebaranz
π: Brisbane
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Chef Andy Burns with hanger steak, @motherfungusmushrooms, celeriac, salted egg and mustard.
π¨βπ³: @chefandyburns
π : @babyfacekitchen
π: Wollongong
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Chef Andy Burns with hanger steak, @motherfungusmushrooms, celeriac, salted egg and mustard.
π¨βπ³: @chefandyburns
π : @babyfacekitchen
π: Wollongong
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- Life Onthepass added a new meal Dinner at Pokolbin, New South Wales at Muse
Chef Troy Rhoades-Brown with Black Angus cheek, black garlic glaze, star anise and black olive crumb, pink turnip served raw with a side of charred leaves .
π¨βπ³: @troymuse
π : @muserestaurant_
π: Hunter Valley
ATTN chefs, want us to feature your dish? Simply tag us in your next post or story.
Chef Troy Rhoades-Brown with Black Angus cheek, black garlic glaze, star anise and black olive crumb, pink turnip served raw with a side of charred leaves .
π¨βπ³: @troymuse
π : @muserestaurant_
π: Hunter Valley
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Chef Jason Straudt with GLQ 5+ lamb tomahawk, puntarelle stuffed with sweetbread & slow cooked neck.
π¨βπ³: @jasoncstaudt
π : @stokehouserestaurants
π: Melbourne
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Chef Jason Straudt with GLQ 5+ lamb tomahawk, puntarelle stuffed with sweetbread & slow cooked neck.
π¨βπ³: @jasoncstaudt
π : @stokehouserestaurants
π: 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.
π¨βπ³: @chef_juanhernandez
π : @loftbyronbay
π: Byron Bay
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Chef Juan Hernandez with Ora King Salmon Crudo. Fermented Turnips, Chilli, Leche De Tigre, Herb Oil.
π¨βπ³: @chef_juanhernandez
π : @loftbyronbay
π: Byron Bay
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Chef Fabian Lehmann with dry aged duck breast from @ellisbutchers1954 with Jerusalem artichoke purΓ©e, crispy Jerusalem artichoke crisps, duck sauce and rosemary flowers.
π¨βπ³: @cheffabianlehmann
π : @maxwellwines
π: McLaren Vale
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Chef Fabian Lehmann with dry aged duck breast from @ellisbutchers1954 with Jerusalem artichoke purΓ©e, crispy Jerusalem artichoke crisps, duck sauce and rosemary flowers.
π¨βπ³: @cheffabianlehmann
π : @maxwellwines
π: McLaren Vale
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Chef Regnar Christensen with trumpeter, pickled molluscs, leek and fish bone broth.
π¨βπ³: @chefregnarchristensen
π : @blackbarnbistro.nz
π: New Zealand
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Chef Regnar Christensen with trumpeter, pickled molluscs, leek and fish bone broth.
π¨βπ³: @chefregnarchristensen
π : @blackbarnbistro.nz
π: New Zealand
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- Life Onthepass added a new meal Dinner at Sunshine Coast, Queensland at Pier 33
Chef Davide Incardona with 12 hours slow roasted lamb shoulder, smoked sweet potato puree, balsamic glazed baby onion, sage, jus.
π¨βπ³: @chef_davideincardona
π : @pier33mooloolaba
π: Sunshine Coast
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Chef Davide Incardona with 12 hours slow roasted lamb shoulder, smoked sweet potato puree, balsamic glazed baby onion, sage, jus.
π¨βπ³: @chef_davideincardona
π : @pier33mooloolaba
π: Sunshine Coast
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Chef Simon Liljeqvist with Riverina black Angus beef cheek, rubbed with red corn miso and gently cooked for a few days before being finished on the coals and glazed with a treacle made from leek scraps. Served with Charred green onions, leek jam, fermented mustard and a beef garum red wine sauce. @riverinaangusbeef
π¨βπ³: @simonliljeqvist... More
Chef Simon Liljeqvist with Riverina black Angus beef cheek, rubbed with red corn miso and gently cooked for a few days before being finished on the coals and glazed with a treacle made from leek scraps. Served with Charred green onions, leek jam, fermented mustard and a beef garum red wine sauce. @riverinaangusbeef
π¨βπ³: @simonliljeqvist
π : @maviskitchen_cabins
π: NSW
ATTN chefs, want us to feature your dish? Simply tag us in your next post or story.
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