Pierrick Boyer of Le Petit Gateau makes a chocolate Sphere filled with coconut crumble, lemongrass cream and Flowerdale micro-herbs and covered in vanilla toffee.... YUM
Demon Chef Alvin Leung cooks his extreme Chinese Trio of seafood with an Australian angle, using Beer, Vegemite and wine...
Chef instructor at William Angliss Dale Lyman cooks his venison terrine with olive dust, Microgreen Salad & popcorn shoots along side a sphere of Cumberland Source, it's a new take on a classic dish.
Great Charity Chef Jeffrey Tan, shows off his Crispy duck served on a fried wonton with aromatic spicy herbs....
RACV City Club Executive Chef Mark Normoyle cooks his Signature dish "Slow cooked Wagyu beef rib" full of earthy & natural flavors including petite vegetables from Flowerdale Farm.
All of the Charity Work that Flowerdale Farm is involved in bringing together our passion for food and helping others
More stuff from “Flowerdale Farm Charity Work”
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