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Risotto of freshwater crayfish with green peas
Barbecued king prawns with dill and lemon butter
Whole poached Asian barramundi
Octopus salad with tomato, lime and chilli
Tuna tartare Niçoise
Barbecued pork belly with Ben’s special sauce
Roast beetroot and goats’ curd salad
Terrine of blueberries and sweet wine
