


Barramundi with radish, kohlrabi and coriander
This pan-fried fish dish from Hilton Adelaide chef de partie John Wojcik is served with a salad of radish, kohlrabi and coriander dressed with soy lime butter.
This pan-fried fish dish from Hilton Adelaide chef de partie John Wojcik is served with a salad of radish, kohlrabi and coriander dressed with soy lime butter.
This recipe comes from Hilton Adelaide executive chef Brent Assam, who says the combination of flavours work beautifully with perfectly cooked pink lamb – “ideal for a barbecue pass round”.
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