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Behind The Burners
Food . Philosophy . Foolishness . By Greg Alder
Friday, November 26, 2010
AMARANTH WITH PEANUTS
AMARANTH WITH PEANUTS
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COCHINITA PIBIL WITH RADISH & AVOCADO SALSA
GLAZED CHICKEN WITH BABY TATSOI
AMARANTH WITH PEANUTS
CHICKEN WITH BEANS & CORIANDER
THE PERFECT SPAGHETTI BOLOGNESE
RED EMPEROR WITH MOGHRABIEH, KALE & HARISSA TOMATOES
BARRAMUNDI WITH CABBAGE SALAD, TOMATO RELISH & LIM...
VERDURE IN BRODO
ADOBO CHICKEN WITH ROASTED CORN SALSA AND MORA CHI...
CHICKEN WITH EGGPLANT AND CRISPY PRAWN CHILLI PASTE
COCONUT CRUMBED FLATHEAD WITH LIME AIOLI AND CHICK...
RED EMPEROR WITH PINTO BEANS AND YELOW CAPSICUM SALSA
EDIBLE ART
SPAGHETTI WITH ZUCCHINI AND CHILLI OIL
TEA SMOKED SALMON ON GRILLED BRIOCHE WITH SMOKED T...
SALMON BELLY SASHIMI
PORK AND GREEN MANGO SALAD
BARBECUED TAMARIND CHICKEN. GAI LAN WITH OYSTER SAUCE
WILD BARRAMUNDI WITH CHAR-GRILLED WITLOF AND ASPAR...
TUNA WITH A DRY ADOBO, PINTO BEANS AND BABY HEIRLO...
RIB OF WAGYU WITH GRILLED CHICORY & POTATO
EGGPLANT AND REEF COD CURRY
PANKO CRUMBED CHICKEN WITH BEANS & BABY ZUCCHINI
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