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Interesting interpretation. Thought the pie was suppose to be sitting up side down on a bed of blue peas? Anyway, did it taste good?
I think Neil Perry has done his interpretation here. Where are the peas. And brown liquid is what exactly?
 
The trouble with a Sydneysider doing a “modern interpretation” of an Adelaide exclusive traditional dish is exactly that.

Tasty enough - just lacked the square meat pie and the green pea soup was “less is more” when it ought be swamped in it
 
Nice entry.
So so inside.
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Realistically, apart from the new kitchen, its same diy food.
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Not trying the kitchen food as have a tonne to do in SYD.
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Staff also cane around for clean up fast.
Plus roving finget food offetings too, with serviettes.
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Kitchen started at 11.30am, good turn around of "customers".
 

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