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CROSTINI WITH WHITE BEANS & ROSEMARY
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POT-ROASTED PORK SHOULDER IN MILK, LEMON, SAGE & FENNEL SEEDS WITH SOFT POLENTA
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CARAMELISED CITRUS FRUITS
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FENNEL & CELERY SALAD WITH OLIVES & PINENUTS
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OVEN-ROASTED BRUSSELS SPROUTS WITH CRISP CAPERS
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MUSHROOM, SILVERBEET & GOAT’S CHEESE WITH WALNUTS
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ORANGE POLENTA CAKE
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