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    Al Fresco: Easy Summer Fare

    outdoor dining ideas

    Perfect for feasting outdoors, these easy recipes can be prepared in advance so all you have to do is add the finishing touches and relax. Robert’s menu features:  Vietnamese citrus cured salmon served with asparagus, fennel, snow pea and spring onions; a Nicoise-style salad of green beans, tomato, potato and red onion garnished with grilled flaked tuna and olive tapenade; goat’s cheese and walnut oil croutes, served warm with pan-seared lamb, mixed young greens, radish and walnuts;  Moroccan roasted cauliflower wedges with a quinoa, burghul, nut and pomegranate salad with a honey yoghurt dressing;  and for dessert, tangy lemon mousse and curd layered parfait with sweet summer raspberries.

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    Fri 3 November 2017
    6:30 pm to 8:30 pm
    SOLD OUT
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    Al Fresco: Easy Summer Fare
    $110.00
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