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LIP-SMACKINGLY SOUR MINT, ANCHOVY & PINENUT PESTO

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SHALLOT, RASPBERRY & MALT VINEGAR DRESSING ON RAW FISH

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SAUCY BOYS SQUID, XO SAUCE, PEANUT, SPRING ONION & CHILLI

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PICKLED FISH WITH BARBECUED EGGPLANT & CAPSICUM PANZANELLA

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MAHURANGI OYSTERS, SHERRY JELLY & PANCETTA CRUMBS

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ESCABECHE OF GREY MULLET

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SMOKED FISH RILLETTES WITH ROASTED CHERRY TOMATOES

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BAKED SIDE OF SALMON WITH CARAMELISED NUOC CHAM SAUCE

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AWATORU TUNA PASTRAMI WITH ZUCCHINI & ORANGE & MINT DRESSING

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HOT MISO & MUSSEL-FRITTER TOASTIES

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Cuisine Magazine
PO Box 25484, St Heliers, Auckland, 1740

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© 2024 Cuisine – From New Zealand to the World. All rights reserved

Cuisine Magazine
PO Box 25484, St Heliers, Auckland, 1740

Advertise with us | Contact | Site Policies | About | Subscribe
Login|  Logout

© 2024 Cuisine – From New Zealand to the World. All rights reserved

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