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Crispy skin barramundi fillet with char-grilled marron

Served with chilli, mango and fresh herb salad and Vietnamese style dressing. By Matt Swaffield.

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Angus Hughson

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crispy skin barramundi fillet with char-grilled marron.

 
 

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