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Matt Bazley Food
Sunday, February 7, 2010
Scallops and Brioche
Scallops Marinated under vacum with garlic oil and bay leaf. Red onion jam, smoked tomato salsa on toasted Brioche, this is brunch food.
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Watermelon and Fennel Salad
Sand Crab
Scallops and Brioche
Compressed Fruit
Smoked Tomato On Toast
Yogurt Mousse
Water Melon 'Turkish Delight'
Sourdough and Chorizo Bread Salad
Grilled Peaches, Blue Cheese and Hazelnut
Ultimate Potato chips
Christmas Ham
White Truffles are AWSOME!
Midnight Steak
Greek Flavours
Wonderfully French
sunday lunch continued
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About Me
Matt Bazley
I love food, and love to see others enjoy it too.
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