28 October 2013

Honey saffron creme brûlée with chocolate crumble, passion fruit curd and meringue

Honey saffron creme brûlée with chocolate crumble, passion fruit curd and meringue

A tasting plate of duck and prune sausages and risotto balls

Kapiti paddle crab with leek terrine and lemon dressing

This entry was posted on Monday, October 28th, 2013 at 6:58 PM. You can follow any responses to this entry through the RSS 2.0 feed.

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