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Sunday Tasmanian - Tassie Living - - TASTE - Pic­tures: KIM EISZELE

Left, the chili and lime cala­mari with wasabi aioli and kiwi fruit salsa; above, pan- seared blue- eye mar­ket fish with wakame salsa and twice- cooked sweet potato chips; be­low, the veal cut­let with mush­room sauce, potato and slaw.

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