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Confit of Suffolk lamb loin, fresh milk curd, asparagus, spring onions, broad beans, young leeks, sunflower seeds, pine nuts, hazelnuts, quinoa, pea flowers, nasturtiums

At Sydney’s acclaimed Quay restaurant, Peter Gilmore’s graceful, harmonious, nature - based cuisine fights for attention with the beautiful harbour views – and still wins hands-down, as every mouthful reveals layer upon layer of flavour. Look, learn and, best of all, taste this truly great chef’s beautifully balanced food, with its almost Asian respect for texture.

Confit of Suffolk lamb loin, fresh milk curd, asparagus, spring onions, broad beans, young leeks, sunflower seeds, pine nuts, hazelnuts, quinoa, pea flowers, nasturtiums

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Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Confit of Suffolk lamb loin, fresh milk curd, asparagus, spring onions, broad beans, young leeks, sunflower seeds, pine nuts, hazelnuts, quinoa, pea flowers, nasturtiums.

 
 

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