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Behind The Burners
Food . Philosophy . Foolishness . By Greg Alder
Tuesday, April 26, 2011
SEARED TUNA SALAD
A vaguely middle eastern influence here. Tuna dusted with smoked paprika and seared. Chickpeas, steamed pumpkin, caramelised onion, baby capers, tomato and parsley. Lemon-infused olive oil and white wine vinegar.
SEARED TUNA SALAD
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BARRAMUNDI WITH SNAKE BEANS
TARRAGON CHICKEN WITH GRATIN DAUPHINOIS
SALMON WITH SPECK AND PARSNIP MASH
BARBECUED CHICKEN WITH SALSA DE PASILLA DE OAXACA
SEARED TUNA SALAD
ADOBO TUNA WITH THAI BASIL CHIMICHURRI
DUCK CONFIT WITH ROASTED PUMPKIN AND SQUASH
YELLOW CURRY OF MACKEREL AND EGGPLANTS
PORK AND DUCK LIVER TERRINE
OCEAN TROUT WITH AROMATIC MOGHRABIEH AND SPICED BE...
DUCK CONFIT WITH PARSNIP PUREE, BRUSSELS SPROUTS &...
SNAPPER WITH LEMON & GARLIC CHICKPEAS
BARRAMUNDI WITH KIPFLERS AND MUSTARD VINAIGRETTE
SALMON WITH SALSA VERDE
PUMPKIN, SAFFRON AND VERMOUTH RISOTTO
BARBACOA
OMELETTE OF JAPANESE MUSHROOMS
CURRY OF SNAKE BEANS AND PUMPKIN
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL
REEF COD WITH ROASTED VEGETABLES AND AIOLI
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