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Pad Pak Boong Fai Daeng
Pad Pak Boong Fai Daeng is water spinach flash-fried over fierce heat with garlic, chilli and fermented bean sauce.
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Pad Pak Boong Fai Daeng is water spinach flash-fried over fierce heat with garlic, chilli and fermented bean sauce.
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Patagonian trout pan-cooked with butter and lemon until the skin is crisp and the flesh just flakes.
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Zaru Soba is a distinctive Japanese main rooted in Japanese buckwheat noodle traditions, celebrated for chilled soba, d…
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Gyudon is a distinctive Japanese main rooted in late nineteenth-century urban Japan, celebrated for thin beef, onion, s…
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Kaisen Don is a distinctive Japanese main rooted in coastal fish markets and sushi culture, celebrated for sashimi arra…
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Pad Krapow Moo is fast-fried minced pork with holy basil, garlic and chilli, usually served with rice and a fried egg.
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Sweet Maine lobster lightly dressed and packed into a buttered, toasted split-top roll.
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Pan-seared barramundi with crisp skin and a fragrant lemon-myrtle butter.
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Split Moreton Bay bugs grilled until just opaque and basted with garlic-herb butter.
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Large prawns grilled in their shells and finished with native citrus, herbs and butter.
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Hand-shaped Istrian pasta coated in a fragrant local truffle sauce.
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Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.
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Oyakodon is a distinctive Japanese main rooted in Tokyo donburi restaurants, celebrated for chicken and egg simmered wi…
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Pad See Ew is wide rice noodles stir-fried with dark soy, egg and Chinese broccoli.
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Tender squid rings in a light crisp coating, fried quickly and served with lemon.
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A loose scramble of eggs, shoestring potatoes and ham, cooked just until creamy.
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Juicy sausages from the barbecue tucked into bread with sweet browned onions and tomato sauce.
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Thinly sliced griddled beef in a long roll with melted cheese and, optionally, fried onions.
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Nasi Goreng Kampung is a distinctive Indonesian main rooted in Indonesian home cooking, celebrated for rice, sweet soy,…