Recipes by Course

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Egg Custard with Caramel

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Quail and White Bean Stew

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Grillades with Cremini Grits

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Rabbit Braised in Gueuze

Pork Riblets Simmered in Caramel Sauce

Pork Riblets Simmered in Caramel Sauce (Xu’o’n Kho)

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Shrimp and Sweet Potato Fritters

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Vietnamese Stuffed Steamed Fish

Vietnamese Stuffed Steamed Fish

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Lamb Rissoles

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Jam Tart

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Pavlova Roll

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Chicken Terrine with Macadamia Nuts

Chicken Terrine with Macadamia Nuts

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Saffron-‘Smothered’ Cauliflower

Yellow Man

Yellow Man (Irish Honeycomb Candy)

Sour Cherry Cobbler

Sour Cherry Cobbler

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Remoulade

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Lobster Broth

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