James Viles (Biota Dining)

Gourmet Traveller (Australia) - - News -

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

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