Pier: A Unique Australian Seafood Experience by Greg Doyle and Grant King and Katrina Kanetani

  • Sydney rock oysters with cucumber and chive vinaigrette - sauce mignonette - soy mirin pearls

    Sydney rock oysters with cucumber and chive vinaigrette - sauce mignonette - soy mirin pearls (page 16)

    from Pier: A Unique Australian Seafood Experience Pier by Greg Doyle and Grant King and Katrina Kanetani

    • Categories: Sauces for fish; Appetizers / starters; Entertaining & parties
    • Ingredients: Sydney rock oysters; telegraph cucumbers; Chardonnay vinegar; black peppercorns; chives; French shallots; sherry vinegar; calcic; Citras; Algin; soy sauce; mirin; fresh ginger; lemons
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  • ISBN 10 1921259043
  • ISBN 13 9781921259043
  • Published Nov 01 2007
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best seasonal produce in innovative ways. All feature the freshness, delicacy and restraint that are hallmarks of the Pier style.