A casual dinner gathering and afterwards friends called it a protein feast!
Started with mi-cuit foie gras brought from France.
Then slices of Portuguese sausages from Macau.
Grilled NZ lamb chops seasoned with freshly grounded black mustard seed, fenugreek cumin, black pepper and salt.
Grilled Spanish Iberico pork collar in Char Siu flavor.
Grilled grass fed Australian Black Angus rib steak.
Mixed veg cooked in Air fryer
Black sesame mousse as dessert.
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