Tuesday, 6 October 2009

Assiette 2

Roasted cutlets and breast of lamb with Provencale vegetables, olive powder and pomme fondant
Panfried barramundi with chickpeas, chorizo, mussels and bouillabaisse vinaigrette
Steamed snapper fillet with saffron tortellini, spring vegetables and lobster consommé
Assiette of quail with macaroni cheese, bacon, succotash and sweetcorn puree
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