Ingredients
You'll need to make:
1 Confit Jerusalem Artichoke with with Crème Fraiche & Dessert Finger Lime
You'll need to make:
1 Avocado Jellies
You'll need to make:
1 Spencer Gulf Prawns with Pistou
You'll need to make:
1 Parmesan Custard Tart with Quandong
You'll need to make:
1 Kangaroo Carpaccio with Persimmon, Lime, Mountain Pepper & Extra Virgin Olive Oil
You'll need to make:
1 Confit Jerusalem Artichoke with with Crème Fraiche & Dessert Finger Lime
You'll need to make:
1 Avocado Jellies
You'll need to make:
1 Spencer Gulf Prawns with Pistou
You'll need to make:
1 Parmesan Custard Tart with Quandong
You'll need to make:
1 Kangaroo Carpaccio with Persimmon, Lime, Mountain Pepper & Extra Virgin Olive Oil
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Methods
1
Maggie put together this delicious array of South Australian starters for Restaurant Australia, at the pop up restaurant in Australia House in London. Now you can recreate the tasting plate at home!
1
Maggie put together this delicious array of South Australian starters for Restaurant Australia, at the pop up restaurant in Australia House in London. Now you can recreate the tasting plate at home!
