Monthly Archives: November 2013

Spring GM Menu

Amuse for Sparkler Vegemite and cheese just works as a combo, although I think most diners believed the plain gougère were superior. Surf, Turf ‘n’ Garden Barramundi and bacon sandwiched together with transglutaminase (“meat glue”) and baked (slightly over-baked in … Continue reading

Posted in Asparagus, Bell pepper/capsicum, Canapé/Hors d'œuvre, Cheese, Chocolate, Dessert, Eggplant, Fish, Icecream, Lamb, Menu, Molecular gastronomy, Pork, Uncategorized | Leave a comment