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 MoreQUEEN ST EATERY - BERRY NSW
Grilled King prawns with flambé sauce au Pernod sounded so good. The quite subtle sauce added another layer to the lightly grilled and juicy prawns.
Read MoreBISTRO GUILLAUME - SOUTHBANK, MELBOURNE
The perfectly cooked Berkshire pork was served with choucroute - a type of cabbage dish a bit like sauerkraut - and sauce charcutier.
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