James Viles (Biota Dining)
has spring entertaining covered at Gourmet Institute’s Sydney event on 19 September. His menu includes glazed duck neck, smoked chicken vol-au-vents and imperfect pavlova. harveynorman.com.au/ gourmet-institute
has spring entertaining covered at Gourmet Institute’s Sydney event on 19 September. His menu includes glazed duck neck, smoked chicken vol-au-vents and imperfect pavlova. harveynorman.com.au/ gourmet-institute