Genevieve Harris has been a chef at Nediz in Adelaide for 18 months, after five years as Executive Chef at Bathers Pavilion at Balmoral in Sydney.
Genevieve is acknowledged as being at the forefront of Modern Australian cuisine and the book of some of her recipes – The Bathers Pavilion Cookbook – was a best-selling food book both in Australia and the USA.
Shredded Chicken And Capsicum Salad With Soy And Lime Dressing
Recipe by Genevieve Harris from Short Orders
Steamed Salmon Fillet With Snow Peas, Ginger And A Black Vinegar Sauce
Chocolate, Honey And Hazelnut Pudding
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