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| Pink ling preparation |
Pink ling with
Mediterranean flavours |
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| Quail and truffle Pithivier |
Chermoula trout |
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| Chicken galantine, crab acras, aspargus and carrot salad |
Guinea fowl baked in clay, roesti potato
and truffle jus
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| Bennelong dessert, 2000 |
Bennelong dessert, 2000 |
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| Xavier & apprentice chef Josie, 2004 |
Sous chef Stacey & Matt, 2006 |
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Alain Ducasse lunch
Sydney 2001 |
Xavier with apprentice chef Nathaniel & Patrick, 2005 |
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Regent of Auckland
New Zealand 1987 |
Sultan of Brunei’s
private yacht, 1997 |
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| Sydney Opera House climb with Bennelong restaurant manager Emanuel Maurin, 2000 |
Guy Savoy Restaurant
Paris 1991 |
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