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Crab & Garlic

TAOP Staff / January 20, 2017

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Spanner crab, saikyo miso mousse, fried garlic, rosemary, and garlic flowers by chef Martin Benn of Sepia Restaurant in Sydney, Australia.

 

Spanner crab, saikyo miso mousse, fried garlic, rosemary, and garlic flowers by @martinbennsepia #TheArtOfPlating

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