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Gently Poached South Australian squid, Octopus, Garlic Custard, Radishes, Scented Flowers, Roasted Squid Consommé

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.

Gently Poached South Australian squid, Octopus, Garlic Custard, Radishes, Scented Flowers, Roasted Squid Consommé

Squid

Roasted Squid Consommé

Raft

Garlic Custard

Other ingredients

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Gently Poached South Australian squid, Octopus, Garlic Custard, Radishes, Scented Flowers, Roasted Squid Consommé.

 
 

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