Fine Cuisine March 2012

Page 1

MARCH 2012

DINING BY THE WATERSIDE

MUNCH ON A TASTY BRUNCH

3 QUICK AND EASY RECIPES

A TRULY FIRST CLASS EXPERIENCE

DAN’S DELECTABLE DELIGHTS

SHRIMP AND BASIL FRITTATA GREEN EGGS AND HAM BENEDICT ORANGE SCENTED FRENCH TOAST

FEEL GOOD

FOOD

PAN-ROASTED RED SNAPPER WITH TOMATO, CILANTRO AND PICKLED ONION SALSA WITH CRISPY ONIONS AND PEA SHOOTS.


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Fine Cuisine March 2012 by Nation Publishing Co. Limited - Issuu