Lunch today is black angus porterhouse on top of truffled cauliflower puree, daikon and red cabbage salad with kalamansi vinaigrette and red veined sorrel #dishbyduy

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Lunch today is black angus porterhouse on top of truffled cauliflower puree, daikon and red cabbage salad with kalamansi vinaigrette and red veined sorrel #dishbyduy

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Salt crusted baked salmon with orange miso sauce #dishbyduy

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Found some fresh abalone at the market. Braised with chicken stock, ginger, soy and Chinese wine. Stock reduced and sliced abalone is placed on poached iceberg. #dishbyduy

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Swordfish is amazing simply panfried. It needs to be eaten right away because I think temperature is critical with this fish. When perfectly cooked it is silky and buttery. Enhanced by a simple sharp mustardy beurre blanc and purple asparagus which turns green after cooking. #dishbyduy

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One of my guilty pleasures is Jelly slice. Mostly found in country Victoria bakeries. I know, I know, it's a weird one. First time I've made it. Essentially biscuit crumb base, condensed milk & lemon centre, and raspberry jelly. #dishbyduy

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