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crayfish for my entree, it was an elegant and refreshing dish with a hint of Japanese fusion, two fresh crayfish tails were simply stunning, sweet juicy flesh, served with slivers of grilled avocado and pickled zucchini. Everything just looked so vibrantly inviting and tasty on a black handmade earthware. (via Daylesford, Victoria – part 1, Du Fermier, The Argus and introducing Photography Masterclass | A table for two)
