La Saint Jacques was seared Noosa scallops on a puff pastry base spread with tangy onion jam and all topped with a beautiful mound of foil gras mousse drizzled with truffle oil.
Read MoreLa Saint Jacques was seared Noosa scallops on a puff pastry base spread with tangy onion jam and all topped with a beautiful mound of foil gras mousse drizzled with truffle oil.
Read More