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Kingfish with Carrot, Orange and Saffron Puree and Dried Olives

For a taste of the Mediterranean, Alessandro Pavoni from Ormeggio at The Spit serves this crisp-skin kingfish with a fragrant carrot puree and dried olives.

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Angus Hughson

Riesling, Pinot Noir and Rose are the best wines to pair with Kingfish with Carrot, Orange and Saffron Puree and Dried Olives.

 
 

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