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Gratin Dauphinois

The Fundamental Techniques of Classic Cuisine

French Culinary Institute

Beetroot Relish

At Home with Sous Vide

Dale Prentice

Slow-cooked Pork Neck, Cuttlefish and Cabbage Salad with Tonkotsu Sauce

At Home with Sous Vide

Michael Ryan

(1)

The Bun Mobile’s Pork Belly

At Home with Sous Vide

Christine Fleming and Harold Fleming

(1)

Steak, Kidney and Mushroom Pie in Potato Pastry

A Passion for Potatoes

Paul Gayler