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> Recipes
Recipes
SAUVIGNON BLANC
Sauteed Prawn & Pea Risotto
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Barbecued Crayfish with Flavoured Butters
Issue 45
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Oysters with Champagne and Shallot Dressing
Issue 48
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Chicken, Lemongrass and Coriander Shu Mai
Issue 82
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Market Fish with an Orange and Fennel Salad
Issue 86
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PINOT GRIS
Asian Glazed Grilled Salmon
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Cured Salmon & Cucumber Salad
Issue 80
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Pancetta Roast Chickens with Peach, Couscous & Pinenut Stuffing
Issue 44
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Pork & Prawn Pot Sticker Dumplings
Issue 85
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Indonesian Spice Roasted Poussin
Issue 49
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Southern Clams with White Wine, Garlic, Chilli & Parsley
Issue 56
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Brandade of Smoked Fish
Issue 65
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CHARDONNAY
Roast Loin of Pork with a Saffron, Apricot and Almond Stuffing
Issue 43
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Gorgonzola and Porcini Mushroom Arancini
Issue 78
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Braised Pork & Duck Confit with White Beans
Issue 50
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Roast Chicken with Herbed Cheese Stuffing
Issue 83
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Baked Ricotta with Caper, Olive & Tomato Salsa
Issue 54
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Candied Mixed Nuts with Smoked Paprika & Rosemary
Issue 60
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Honeyed Pears with Dukkah and Blue Cheese
Issue 67
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ROSÉ
Salmon Crostini with Lemon Crème Fraiche
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Seared Tuna Crostini with a Sicilian Salad
Issue 87
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Strawberry & Pistachio Tarts
Issue 62
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Le Cachat
Issue 64
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Watermelon & Prawn Salad
Issue 70
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Prawn & Fennel Slaw Sliders
Issue 81
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PINOT NOIR
Rack of Lamb with Salsa Verde
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Red Wine & Star Anise Braised Lamb Pies
Issue 79
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Barbecued Rack of Lamb with Salsa Verde
Issue 46
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Roasted Duck Legs with a Cherry, Hazelnut and Lentil Salad
Issue 84
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5 Spice Roast Ducks with Black Cherry & Star Anise Relish
Issue 52
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Fig and Walnut Jam
Issue 55
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Red Wine and Mustard Glazed Chorizo
Issue 61
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Molten Chocolate and Raspberry Puddings
Issue 66
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NOBLE SAUVIGNON BLANC
Fig and Almond Fruit Bread
Issue 47
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Hazelnut and Raspberry Meringues with Poached Fruit
Issue 51
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Caramel and Hazelnut Tarts
Issue 57
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Glazed Cherry Tarts
Issue 63
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