A fun take on the traditional Christmas ham. Sam Parish takes a Peter Timbs whole smoked ham leg and spices it up with ginger beer and spiced peaches.
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David Warring (owner of King of Snake restaurant) created the King of Snake cocktail in 2003. The King of Snake is one of New Zealand’s most famous original cocktails and has been published around the world.
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The Hinata Korinzu is a captivating cocktail that blends the floral characteristics of gin with yuzu marmalade and blueberry syrup; all brightened by fresh lemon juice.
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A wonderful seasonal recipe from the executive chef Mark McCracken at The Fig: fresh black garlic gnocchi with spring carrots, tarragon cream, and pistachio seed pesto.
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The Xiao Long Bao, a soupy pork dumpling, is one of Mia Zhao’s mother’s specialities at Eightgrains and Midnight Shanghai.
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This dish by Chef Rob Smith from Riverside Kitchen is fresh and light, making the most of Riverside Market’s ingredients – dry aged chorizo and fresh clams.
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