Veal Tendons, Raw Kingfish and White Radish

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    By James Viles

    Published 2016

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    This recipe relies on the best and cleanest veal tendons from your local butcher, and only the best wild kingfish. It is one of my favourite dishes. We are lucky to be able to forage for sea lettuce along the coast of New South Wales. It is also known as green kelp or wakame and you can buy it at Asian food stores in dried form and then soak it until it blooms.