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    Chef Inpirations 

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    Chef Paul Jobin cooking at Mt Hutt Station

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    Mount Hutt Station is a supplier to specialist venison marketing company Mountain River. Today Paul is cooking South American Flatbread. To start sift the flour then add the palenta. 

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    Chef Matt Lambert, The Musket Room, New York: Gin Infused

    Chef Paul Jobin cooking at Mt Hutt Station, New Zealand

    Chef Parke Ulrich, Waterbar Restaurant, San Francisco, in NZ

    Chef Todd Gray, Equinox Restaurant, Washington D.C, in NZ

    Chef Matt Lambert, The Musket Room, New York: Meringue

    Chef Jacob Brown, The Larder, Wellington, New Zealand

    Chef Graham Brown, The Cookhouse & Cervena Exec Chef

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