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Index
Cover
Introduction
Contents
SMALL DISHES
Prawn and avocado roll with homemade seafood sauce
Dashi scallops, pork crackling and peach
Kingfish ceviche
Glazed duck bánh mì
Three pickles
Relief under a Spanish sun — Ajo blanco
Deep-fried school prawns, spiced aïoli and beer
Deep-fried tofu, coarse shrimp sambal and cucumber salad
Mini cheese sliders
LARGE DISHES
Barbecued calamari and wakame salad
Crispy-skin pork and snapper salad
Maderas fish tacos
Caribbean jerk chicken
Barbecued Asian prawns with noodle salad
Pearl barley with asparagus, yellow beans, preserved lemon and goat’s cheese
Barbecued pork neck with stir-fried Asian greens
Gin-marinated skirt steak with fennel and kohlrabi salad
Thai mussel omelette with green mango salad
Slow-roasted tomato tart with Persian feta and white anchovies
Sumac-spiced lamb with multi-coloured beans and mint
DESSERTS
Mash up of passionfruit, sponge and meringue
Trio of sorbets — mango, melon, passionfruit
My perfect ice cream
Mexican chocolate mole tart
White peaches, ricotta, honey and rose
Copyright
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