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Jill Dupleix reveals Melbourne restaurant Rumi's tahini chicken recipe

At the restaurant where Anthony Bourdain asked for seconds, smoky and spicy dishes for sharing explore new ways to frame Middle Eastern food.

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How to make Omnia chef Stephen Nairn's soup of the day, Jerusalem artichoke velouté

When property developer Larry Kestelman asked Stephen Nairn to launch three restaurants for the new luxury Capitol Grand, he didn’t have to think twice.

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